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Tina Marie Porter

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Tina Marie Porter

back to search Back to Search  Style Details 

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

Robust Porter


This was a marvelous bitter-sweet velvet black porter.


  • 8 pounds, Klages 2-row malt
  • 1 pound, Munich malt
  • 1/2 pound, crystal malt (90L)
  • 1/2 pound, chocolate malt
  • 1/2 pound, black patent malt
  • 1/2 pound, roasted barley
  • 1/2 ounce, Northern Brewer hops (boil)
  • 1/2 ounce, Cascade hops (boil)
  • 1/2 ounce, Cascade hops (finish)
  • 1 teaspoon, gypsum
  • 1/2 teaspoon, Irish moss
  • 14 grams, Whitbread ale yeast

Click to Print Recipe


The mash was done based on Papazian's temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water.