Style 12B - Robust Porter
The Porter style has a history as rich as its flavor. Porter's background is closely intertwined with that of Stout. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.
There are 3 styles of Porter: Robust, Baltic and Brown. The appearance of Robust Porter is medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention. Our Power Pack Porter recipe kit is a good example of this style.
We’ve also formulated this extract recipe for you to try:
Working Man's Robust Porter
- 6 lb. Briess Dark Unhopped Liquid Malt Extract
- 2 lb. Briess Traditional Dark DME
- 8 oz. Caramel 60ºL
- 4 oz. Roasted Barley
- 4 oz. Brown Malt
- 1.5 oz. UK Fuggle Pellet Hops@60 minutes
- 1 oz. Kent Goldings Pellet Hops@30 minutes
- 1 oz. Kent Goldings Pellet Hops@5 minutes
- 1 tsp. Irish Moss@15 minutes
- Wyeast London Ale (ACT1028) or White Labs London Ale Yeast (WL013)
If you chose the Wyeast Activator, take it out of the refrigerator and smack to activate. If you chose White Labs yeast, simply take it out of the refrigerator.
- 1. Steep grains in 1/2 gallon of water at 155ºF for at least 30 minutes. Top off with as much water as you need to get to your boiling volume.
- 2. Increase heat to high and bring to a boil. At this point, you may add your malt extract, or you can use the Late Malt Extract Addition method. At the first sign of a boil, set your timer to 60 minutes and add 1.5 oz. UK Fuggle hops.
- 3. When there are 30 minutes left in the boil, add 1 oz. Kent Goldings hops.
- 4. When there are 15 minutes left in the boil, add the Irish Moss.
- 5. When there are 5 minutes left in the boil, add 1 oz. Kent Goldings hops
- 6. Chill the wort down as cool as you can get it, ideally to 70ºF, and pitch your yeast.
Primary: Approximately 10 days at 60-72°F if using Wyeast, 67-75ºF is using White Labs
Transfer to Secondary: This beer will benefit from an extended time in the secondary. Keep it at the same temperature as you did the primary, and give it about 6 weeks.
Enjoy and share with friends!
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