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Beer Style: Robust Porter  (12B)
Recipe Type: partial mash
Yield: 1 US gallons

Robust Porter
Beer Color


A malty, extra dark beer with subtile hop-iness and a low carbonation. The head on this resembles that of a properly poured Guiness. This is a great 1 gallon batch as it's more of a "steak and potatoes dinner beer" rather than your football game slammers.


  • 1lb Dark LME (55.2%)
  • 6oz Munich Malt (20.7%)
  • 4oz Flaked Corn (13.8%)
  • 3oz Chocolate Malt (10.3%)
  • Willamette Hop Pellets (Alpha 4.5%) @ start of boil.
  • Willamette Hop Pellets (Alpha 4.5%) @ 10 minutes left in boil
  • Irish Moss (Pinch) @ 10 minutes left in boil
  • 1/2 pkt Mutons Ale Yeast or 1 tsp DADY Red Diamond Distillers Yeast
  • 2 TBSP "Sugar in the Raw" for priming

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 1 week
Secondary Ferment: 10 days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.014
Alcohol by Vol: 6%
Color SRM: 32.2  Color Sample 
Bitterness IBU: 28.3
Recipe Type: partial mash
Yield: 1.00 US Gallons

Click to Print Recipe


1. Dough in at 155F for 60 minutes.
2. At 45 minutes, begin heating 1 gallon sparge water to 160F.
3. At 60 minutes, drain wort into boil pot - add sparge water.*
4. Slowly bring wort to a boil.
5. At first sign of boil, flame off and add LME, mixing so as to not burn it on the bottom of the pot.
6. Return to a low boil and add hops according to schedule.
7. After boil is complete, cool to 75F and pitch yeast.
8. On bottle day, I used 2TBSP "Sugar in the Raw" turbinado cane sugar disolved in 1 1/2 cup water (boiled for 5 mins and cooled to room temp). I'm sure that any priming sugar will do.