Porter - Robust Porter (BJCP 2008)

Top 10 Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oatmeal Porter	5 gal	5.04%	37.11	1.053	1.015		Partial Mash	9439
Goat Scrotum Porter	5.5 gal	5.69%	33.18	1.061	1.018		BIAB	7651
2014 - 11/8 - Chai Spiced Porter - Holiday 2014	5.5 gal	5.06%	36.51	1.052	1.014		All Grain	5739
Vanilla Java Porter	5 gal	4.97%	50.76	1.053	1.015		extract	5669
Shadowgang - Rye German Porter	2.5 gal	5.34%	29.84	1.060	1.020		BIAB	5165
Denny's Vanilla Bourbon Porter	23 L	8.17%	38.22	1.081	1.019		All Grain	5111
vanilla porter	6 gal	6.29%	27.87	1.060	1.012		All Grain	4405
Juodvarnis	13 L	6.04%	31.63	1.064	1.018		All Grain	4342
Pumpkin porter	5.5 gal	5.51%	51.91	1.055	1.013		All Grain	4213
Vanilla Bourbon Porter	20.8 L	8.99%	31.93	1.078	1.013		BIAB	4068

Newest Robust Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Experimental Porter	5.5 gal	6.42%	36.72	1.060	1.011		BIAB	39
Everyday Porter	440 L	5.56%	27.38	1.056	1.013		All Grain	25
Awesome Recipe	19 L	4.95%	0	1.050	1.013		Partial Mash	28
Buffalo Porter	34 L	5.89%	44.7	1.058	1.013		All Grain	68
Robust Porter	31 gal	5.89%	43.95	1.069	1.024		All Grain	34
25/07 Steam Boats Porter	23 L	6.36%	35.46	1.061	1.013		All Grain	123
Uskršnji porter	30 L	5.83%	21.58	1.059	1.015		BIAB	76
Smokey Porter Stout (60L Fermenter)	45 L	6.58%	49.89	1.063	1.013		extract	69
PORTER	320 L	3.59%	24.57	1.036	1.009		All Grain	90
Vince of Change	100 L	5.5%	35.37	1.052	1.010		All Grain	137

Fermentables Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	632	American	Grain	roasted malt	350°L	29	6%	1% - 15%
US - Pale 2-Row	497	US	Grain	base malt	1.8°L	37	68%	4% - 100%
United Kingdom - Maris Otter Pale	470	United Kingdom	Grain	base malt	3.75°L	38	66%	5% - 100%
United Kingdom - Black Patent	346	United Kingdom	Grain	roasted malt	525°L	27	3%	1% - 37%
United Kingdom - Chocolate	326	United Kingdom	Grain	roasted malt	425°L	34	6%	0% - 27%
Flaked Oats	273		Adjunct	raw	2.2°L	33	7%	1% - 29%
American - Black Malt	242	American	Grain	roasted malt	500°L	28	4%	0% - 25%
Caramel / Crystal 60L	217		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Caramel / Crystal 40L	210	American	Grain	crystal malt	40°L	34	7%	0% - 31%
Munich - Light 10L	208		Grain	specialty malt	10°L	33	13%	2% - 90%

Hops Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	424	5	38%	3% - 100%
Fuggles	419	4.5	39%	3% - 100%
Cascade	292	7	37%	4% - 100%
Willamette	282	4.5	34%	7% - 100%
Northern Brewer	247	7.8	46%	8% - 100%
Magnum	197	15	40%	6% - 100%
Chinook	138	13	38%	5% - 100%
Columbus	94	15	35%	7% - 100%
Nugget	92	14	37%	10% - 100%
Kent Goldings	81	5	39%	4% - 100%

Steeping Grains Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	61	American	Grain	roasted malt	350°L	29	30%	8% - 67%
United Kingdom - Chocolate	46	United Kingdom	Grain	roasted malt	425°L	34	34%	10% - 100%
United Kingdom - Black Patent	45	United Kingdom	Grain	roasted malt	525°L	27	18%	3% - 67%
Caramel / Crystal 60L	30		Grain	crystal malt	60°L	34	38%	14% - 60%
American - Black Malt	29	American	Grain	roasted malt	500°L	28	22%	6% - 100%
American - Caramel / Crystal 40L	17	American	Grain	crystal malt	40°L	34	32%	7% - 50%
American - Caramel / Crystal 120L	16	American	Grain	crystal malt	120°L	33	24%	6% - 38%
American - Roasted Barley	15	American	Grain	roasted malt	300°L	33	22%	10% - 43%
American - Carapils (Dextrine Malt)	13	American	Grain	crystal malt	1.8°L	33	22%	5% - 50%
United Kingdom - Roasted Barley	10	United Kingdom	Grain	roasted malt	550°L	29	30%	11% - 100%

Yeasts Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	297	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	279	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	115	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	82	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	80	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	77	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale 1028	62	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale III 1318	42	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Dry English Ale Yeast WLP007	42	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	40	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F

Other Ingredients Used In Robust Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	165	Water Agt	Boil	57%	0% - 100%
Gypsum	163	Water Agt	Mash	19%	0% - 100%
Whirlfloc	111	Water Agt	Boil	58%	0% - 100%
Calcium Chloride (dihydrate)	80	Water Agt	Mash	14%	0% - 86%
Baking Soda	74	Water Agt	Mash	16%	0% - 100%
Epsom Salt	53	Water Agt	Mash	9%	0% - 100%
Chalk	39	Water Agt	Mash	14%	0% - 63%
Lactic acid	36	Water Agt	Mash	73%	0% - 100%
Yeast Nutrient	32	Other	Boil	26%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	16%	0% - 100%

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