Beer Brewing · Intermediate
Robust Porter
A dark, malt-forward porter template. Dark malt intensity and roast balance vary by maltster; adjust the grist to your preferred profile.
Batch size19 L (5 US gal)
Estimated ABV4.5–6.3%
Estimated OG / FG1.052–1.060 / 1.012–1.018
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 4.2 kgpale malt
- 0.5 kgbrown or biscuit malt
- 0.35 kgchocolate malt
- 0.2 kgcrystal malt
- 35 gbittering hopsStarting estimate; adjust to your measured recipe target.
- 1 packetsuitable ale yeast
Method
- Mash the grist near 67 °C and verify the actual temperature.
- Boil with a measured bittering-hop addition, then chill using sanitized equipment.
- Pitch an appropriate ale yeast and ferment within its recommended temperature range.
- Confirm stable gravity and allow the beer to condition before packaging.
- Package with moderate carbonation in pressure-rated containers.
Suggested fermentation timeline
- Brew day: mash and boil.
- Days 1–10: ferment under the yeast maker’s guidance.
- Days 10–18: verify stable gravity and allow conditioning.
- Package at a moderate carbonation level.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.