Robust Porter — Home Brew Recipe
Share
Style: Robust Porter | ABV: ~5.2% | Volume: 23 litres | Difficulty: Intermediate
About This Recipe
A robust porter with layers of dark chocolate, coffee, and roasted malt complexity. Fuller-bodied than a stout but less dry, this is a deeply satisfying cold-weather brew. The Bullion hops add an earthy bitterness that balances the rich malt perfectly.
Ingredients
🛒 Add All Ingredients to Basket
Adds one of each ingredient below to your basket — adjust quantities at checkout to match the recipe amounts.
- 3.0kg dark malt extract
- 250g Dark Crystal Malt (Thomas Fawcett)
- 200g Crystal Malt (Thomas Fawcett)
- 35g Bullion hops (T90 Pellet) — 60 min
- 15g Willamette hops (T90 Pellet) — 10 min
- 1 packet Gervin GV12 Ale Yeast
- ½ Protafloc tablet — 15 min
Method
- Sterilise all equipment.
- Steep both crushed crystal malts together in 3.5L at 67°C for 30 min in a muslin bag.
- Remove grains, bring to boil, dissolve malt extract.
- 60-minute boil: Bullion at 60 min, Protafloc at 15 min, Willamette at 10 min.
- Cool to 22°C, top up to 23L and pitch yeast. Ferment at 18–20°C for 7 days.
- Add beer finings 24 hours before bottling.
- Bottle with carbonation drops. Condition 3 weeks before drinking.
Brewer's Notes
Porter improves significantly with age. Try to resist drinking it for a full 3–4 weeks after bottling — the flavours mellow and integrate beautifully. Serve at around 12°C in a tulip glass.