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Robust Porter

by JoKing

Mar 20, 2009

Put up your best Robust Porter Recipe here... It can be Oaked, Flavoured... whatever.

Here's Mine:

Black Beauty
12-B Robust Porter
Date: 5/06/2008

Size: 19.0 L
Efficiency: 73%
Attenuation: 75.2%
Calories: 217.25 kcal per 12 fl oz

Original Gravity: 1.065 (1.048 - 1.065)
Terminal Gravity: 1.016 (1.012 - 1.016)
Color: 28.57 (22.00 - 35.00)
Alcohol: 6.44% (4.80% - 6.00%)
Bitterness: 49.9 (25.00 - 50.00)

Ingredients:
4 kg Golden Promise Pale
1 kg German Light Munich
.25 kg British Crystal 55°L
.2 kg British Dark Crystal
.1 kg Weyermann Carafa III®
.25 kg British Black Patent
40 g Cascade (8.4%) - added during boil, boiled 60 min
20 g Goldings (4.1%) - added during boil, boiled 15 min
25 g East Kent Goldings (4.2%) - added during boil, boiled 1 min
1.0 ea Fermentis US-05 Safale US-05

The beer was MASSIVELY AGGRESSIVE. No subtleties here at all. The hop profile was a standout and backed up the malt nicely - I was sad to see it go. It did really well in competition - but didn't get a BIC.
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  • up

    JoKing

    To be honest - mine is not based on his.

    I did this one nearly 2 years ago, and I only had a look in Brewing Classic Styles 2 months ago - I was looking for a Roggenbier recipe, but I didn't like the look of the one it that book! It may be a bit of a hassle, but why dont you post that JZ Porter recipe up here?

    Mar 20, 2009

    • up

      denimglen

      This is what I've entered in beersmith so hopefully there's no mistakes.

      1.064

      76% UKPA
      10% Munich
      6% Crystal 40
      5% Choc Malt
      3% Black

      37IBU

      EKG bittering
      Fuggles 15 mins 21g/22L
      EKG 0 mins 21g/22L

      Cal ale yeast

      67C Mash
      3

      Mar 20, 2009

      • up

        Dai

        This may not quite be up to 'robust' status, but it is getting there; hey, it's a porter anyway!

        Paradox Porter (US style English porter)

        23L brew
        OG 1.051
        FG 1.014
        ABV 4.8-5.0%
        IBU 55.5

        Marris otter 4.2kg 71.4%
        brown malt 0.775kg 13.2%
        chocolate malt 0.35kg 6%
        crystal malt (90L) 0.56kg 10%

        Mashed at 66C for 1.5hr in 15L water (Cambridge tap)

        60min boil

        40g NZ cascade (7.2%) @ 60min; 20g NZ cascade and 20g NZ golding (4.1%) @ 30min; 25g B saaz [motueka] (6.7%) @ 10min; 15g NZ cascade and 15g NZ golding at whirlpool.

        Yeast: 1968 (700mL starter).

        Was a bit worried as was a little funky with the hopping schedule, but it tastes pretty good. I like the high IBUs, but I think next time I will keep it down to may be 40 IBUs. I suppose if I do that it will definitely not be that robust at all!

        May 12, 2009