Gordon Strong’s American Robust Porter
American Robust Porter
by Gordon Strong, Beavercreek, Ohio (5 gallons/19 L, all-grain) OG = 1.056 FG = 1.016 IBU = 31 SRM = 30 ABV = 5.2% This is a more modern take on an American robust porter, although it probably falls in between the BJCP Brown Porter and Robust Porter categories. Note the general similarity with the second recipe in this collection. It also is a nice base beer for a smoked porter; add a half pound of German rauchmalz and lower the bitterness to about 25 IBUs. For a more ‘robust’ American version, double the black malt, add 2 more pounds (0.9 kg) of base malt, and increase the late hops. Ingredients 3 lbs. (1.36 kg) US 2-row pale malt 3 lbs. (1.36 kg) Maris Otter pale ale malt 3 lbs. (1.36 kg) German Vienna malt 1 lb. (0.45 kg) German Munich malt 1 lb. (0.45 kg) UK crystal malt (60 °L) 8 oz. (0.23 kg) UK chocolate malt 8 oz. (0.23 kg) wheat malt 4 oz. (0.11 kg) UK black malt 6 AAU Northern Brewer hops (60 mins) (0.75 oz./21 g of 8% alpha acids) 6 AAU Northern Brewer hops (10 mins) (0.75 oz./21 g of 8% alpha acids) 4.5 AAU Cascade hops (2 mins) (0.75 oz./21 g of 6% alpha acids) Wyeast 1272 (American Ale II™) (1 qt./1 L yeast starter) 3⁄4 cup corn sugar (for priming) Step by Step Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in the malt at 154 °F (68 °C) in 17 qts. (16 L) of water. Hold at this temperature for 60 minutes. Raise the mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 6.5 gallons (25 L) of wort. Check that final runnings do not drop below SG 1.010. Boil the wort for 60 minutes, adding hops at times indicated in the ingredients list. Ferment at 64 °F (18 °C). Variation: Add 0.5 lbs (0.23 kg) German rauchmalz to the mash and reduce bittering (60 mins.) hops to 0.5 oz. (14 g).American Robust Porter
by Gordon Strong, Beavercreek, Ohio (5 gallons/19 L, partial mash) OG = 1.056 FG = 1.016 IBU = 31 SRM = 30 ABV = 5.2% Ingredients 3.3 lbs. (1.5 kg) light liquid malt extract 0.75 lb. (0.34 kg) light dried malt extract 3 lbs. (1.36 kg) German Vienna malt 8 oz. (0.23 kg) German Munich malt 1 lb. (0.45 kg) UK crystal malt (60 °L) 8 oz. (0.23 kg) UK chocolate malt 4 oz. (0.11 kg) UK black malt 6 AAU Northern Brewer hops (60 mins) (0.75 oz./21 g of 8% alpha acids) 6 AAU Northern Brewer hops (10 mins) (0.75 oz./21 g of 8% alpha acids) 4.5 AAU Cascade hops (2 mins.) (0.75 oz./21 g of 6% alpha acids) Wyeast 1272 (American Ale II™) (1 qt./1 L yeast starter) 3⁄4 cup corn sugar (for priming) Step by Step Mash grains at 154 °F (68 °C) in 8 qts. (7.6 L) of water. Hold at this temperature for 60 minutes. Collect 2.25 gallons (8.5 L) of wort. Add water to make at least 3 gallons (11 L) of wort. Stir in the dried malt extract and boil the wort for 60 minutes, adding hops at times indicated in the ingredients list. Add the liquid malt extract in the final 15 minutes of the boil. Chill the wort, transfer to a fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch the yeast. Ferment at 64 °F (18 °C).American Robust Porter
by Gordon Strong, Beavercreek, Ohio (5 gallons/19 L, extract with grains) OG = 1.056 FG = 1.016 IBU = 31 SRM = 30 ABV = 5.2% Ingredients 6.6 lbs. (3 kg) light liquid malt extract 3 oz. (85 g) light dried malt extract 1 lb. (0.45 kg) UK crystal malt (60 °L) 8 oz. (0.23 kg) UK chocolate malt 4 oz. (0.11 kg) UK black malt 6 AAU Northern Brewer hops (60 mins) (0.75 oz./21 g of 8% alpha acids) 6 AAU Northern Brewer hops (10 mins) (0.75 oz./21 g of 8% alpha acids) 4.5 AAU Cascade hops (2 mins.) (0.75 oz./21 g of 6% alpha acids) Wyeast 1272 (American Ale II™) (1 qt./1 L yeast starter) 3⁄4 cup corn sugar (for priming) Step by Step Steep the grains in 3 gallons (11 L) of 158 °F (70 °C) water for 30 minutes. Remove the grain, add the dried malt extract, half the liquid malt extract and enough water to make at least 3 gallons (11 L) of wort. Boil the wort for 60 minutes, adding the hops at times indicated in the ingredients list. Keep some boiling water handy and do not let the boil volume dip below 3 gallons (11 L). Add the remaining liquid malt extract in the final 15 minutes of the boil. Chill the wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate the wort and pitch yeast. Ferment at 64 °F (18 °C).
