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Triple Porter

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Triple Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter  (12B)
Recipe Type: extract
Yield: 5 US gallons

Robust Porter


Dark reddish brown, spicey aroma, malty bitter taste


  • 32oz Dark Ale Malt Extract (Coopers brand)
  • 32oz Dark Molasses
  • 1T Cinnamon
  • 1T Nutmeg
  • 3t Magnum Hops Pellets
  • 8L Strong Black French-press Coffee
  • ~4gal H20: top-off to 6gal
  • 1cup sugar disolved in 2cups water (used w/ secondary fermentation)
  • 1pkt Coopers ale yeast, 1/2pkt Champagne yeast (secondary fermentation)

Additional Instructions

Primary Ferment: 2wk
Secondary Ferment: 1wk

Beer Profile

Original Gravity: ?
Final Gravity: ?
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


I boil every thing- a long time!
Made this batch on the wood-stove, boiling malt extract, molasses, spices and hops for about 3hours.
Racked with the coffee to my large carboy, sealed and let rest overnight.
next morning added ale yeast. Fermented for 2 weeks.
Then brought 2cups additional water to a boil, add sugar; and boil 10min. Once relatively cool add to carboy with champagne yeast. Ferment anothe week then transfer to keg or bottle.