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All-In Lagered Porter

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All-In Lagered Porter

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Beer Style: Robust Porter  (12B)
Recipe Type: all-grain
Yield: 5 US gallons

Robust Porter


A robust Porter-style Lager. I came up with this one seeking to find a smoother, richer character from my favorite porter recipe. This batch was better the night I kegged it than any of my previous porters after a couple of weeks aging.
It has great mouth feel, and turned out to be pretty high-content, but not too much of an alcohol bite. This recipe is the only one that I have decided I must always have on hand.


  • 17 lbs. 2 row pale malt
  • 2 lbs. Honey Malt
  • .75 lbs. Caramel 20
  • .75 lbs. Caramel 80
  • .50 lbs. Black Patent
  • .50 lbs. Chocolate malt
  • .50 oz. Yakima Magnum Pellet hops 14.4% AA (105 min.)
  • .50 oz. Yakima Magnum Pellet hops 14.4% AA (15 min.)
  • 1 lb. Maltodextrin
  • 1 lb. Turbinado or Demerrara sugar
  • 1/2 tsp. Irish Moss
  • 1 pkg. Wyeast 2042 Danish Lager (May also use wyeast 1056 if you prefer an ale)

Click to Print Recipe


Protein rest 1 hr. at 120 to 135 (5 gallons). Mash in at 152 to 165. Steep for 2 hrs. Mash out at 160 to 170. Sparge twice at 165 to make 7 gallons. Boil 15 min. and add first hops. Boil an additional 30 min. and add sugar and maltodextrin. Boil 1 hr., then add second hops, Irish Moss, and yeast nutrient (if desired). Boil an additional 15 min. Final yield should be 5 gallons. Chill, transfer to firmenter, and pitch yeast. Ferment at 48 to 55 for 2 to 4 weeks (Lager), or 1 to 2 weeks at 55 to 65 (Ale). These fermenting temperatures may seem low,but they will work, and it is really what makes this recipe work so well.
Corn sugar (8 oz.) can be used for priming.