Dark and Roasty
The Robust Porter style is an offshoot of the long-brewed Porter style that has a bit of room for interpretation. In general, the style differs from
stout in that it lacks the Roasted Barley flavor of the stout style. When compared to the Brown Porter style, the Robust Porter will have a more distinct
roast grain character and can be somewhat stronger. A slight burnt character should be present but definitely not overdone.
Hop flavors and IBU can vary with interpretations of they style, but the classic examples are moderately hopped with either UK hops or Amercian offshoots of these hops.
Yeast choices are generally a clean, English style or American yeast fermented at moderate, clean temperatures.
A base of good UK Pale malt like Maris Otter is a great choice. This is accentuated with black patent malt to provide this style's distinguishng color and burnt
roast/toast. Adjunct malts like chocolate, melanoidin, Munich, Victory, or a very restrained addition of roasted barley can be used to provide depth. A medium crystal malt will provide
some residual sweetness and an additional layer of caramel flavors.
Hopping can either be English or American varieties. I would steer away from the "C" hops on this one if you decide to use the American varieties as the citrus flavors would be out of place here.
English yeast (e.g., Whitelabs WLP002 or WLP005) will provide a bit more sweet, fruity finish. A clean American yeast like White Labs 001 California Ale or Fermentis/Safale S05 can be used for a more clean, neutral finish.
|OG: 1.048 - 1.065||FG: 1.012 - 1.016||IBU: 25 - 50+||ABV: 4.8 - 6.0%|
All Grain Recipe - Robust Porter ::: 1.067/1.016 (6.75 Gal @ 70% eff.)
12 lbs. - Maris Otter Pale Malt
1.5 lb. - 40L Crystal Malt
1.5 lb. - Munich Malt
1/2 lb. - CaraPils Malt
1/2 lb. - Black Patent Malt 3/4 lb. - Chocolate Malt
Hop Schedule (31 IBU)
1.75 oz - E.K. Goldings (60 Min.)
3/4 oz - E.K. Goldings (30 Min.)
1/2 oz - Fuggles (1 Min.)
White Labs California Ale Yeast (WLP001) - 1500 ml starter
Mash at 154° for 60 min.
Sparge as usual
Boil for 60 min. Cool and start ferment at about 68 degrees