AMERICAN ROBUST PORTER
(5 gallons, extract with grains)
OG = 1.062 to 1.063 FG = 1.017 to 1.018 SRM = 93 IBU = 38 ABV = 5.8%
10 oz. U.S. chocolate malt
8 oz. Belgian cara-Munich malt
8 oz. U.S. crystal malt (60° Lovibond)
4 oz. British black patent malt
2 oz. roasted barley
4 lb. Alexander’s pale malt extract syrup
3.75 lbs. Muntons extra-light dry malt extract
6 oz. malto-dextrin
11.5 AAUs Northern Brewer (1.25 oz. of 9.2% alpha acid) (bittering)
1.25 AAUs Cascade (1/4 oz. of 5% alpha acid) (flavor)
1.25 AAUs Willamette (1/4 oz. of 5% alpha acid) (flavor)
1 tsp. Irish moss
American Ale (Wyeast 1056) or California Ale (White Labs WLP001)
1-1/2 cup Muntons extra light DME
Step by Step
Bring 1 gallon of water to 160° F, add crushed grain and hold for 30 min. at 150° F. Strain grain into the brewpot and sparge with one gallon of 168° F water. Add the DME, malt extract syrup, malto-dextrin and bittering hops. Bring the volume in the brewpot to 2.5 gallons. Boil for 45 min., then add the flavor hops and Irish moss.
Boil for 15 min., then remove the pot from the stove. Cool wort for 15 min. in an ice bath or with a wort chiller. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-
aerate well. Ferment at 70° to 72° F for 7 days, then rack into secondary (glass carboy). Ferment until target gravity has been reached and beer has cleared (approximately 3 weeks). Prime and bottle. Carbonate at 70° to 72° for 3 to 4 weeks. Store at cellar temperature.
Partial-Mash Option: Acidify the mash water to below 7.2 pH. Mash 1.5 lbs. British two-row pale malt and the specialty grains in 1 gallon of water at 150° F for 90 min. Sparge with 1.5 gallons of water at 5.7 pH and 168° F. Then follow the extract recipe, omitting 2 lbs. of Muntons extra-light dry malt extract from the boil.
All-Grain Option: Acidify the mash water to below 7.2 pH. Mash 10.33 lbs. British two-row pale malt and the specialty grains in 4.25 gallons of water at 154° F for 90 min. Sparge with 5 gallons of water at 5.7 pH and 168° F. The total boil is 90 min. Add 8.1 AAUs of bittering hops for the last 90 min. of the boil. Add the flavor hops and Irish moss as indicated by the extract recipe.