Robust Porter


Every December my friend Kevin comes home to visit for the holidays, and every December we proceed to play lots of video games, drink lots of beer, and have a grand ol’ time.  This year was no exception, however this was the first year that Kevin started home brewing!  With a little encouragement from myself, Kevin has brewed about a half dozen batches of beer now and the last few have turned out pretty good!

I was due for a brew session around the time that he visited, so we decided to make a day of it.  We broke out the whole brew system as you can see in the picture above, and brewed a robust porter from Jamil’s classic styles book that my wife selected.  I planned to put a little spin on the recipe by adding cacao nibs to the finished beer for a nice dark chocolate taste.

The brew day was pretty much autopilot the whole time, minus a lower than planned started gravity.  My OG was 1.058, which translated to a final ABV of 5.5%.  At first this annoyed me to no end but I later realized that having a 5.5% beer on tap is a great thing.  This beer borders on sessionable, the body on this beer is perfect, and the flavor is fantastic.  Since the beer has gone on tap, I have enjoyed at least a pint every night.  I also attended my first home brew club meeting this week, and I received lots of compliments on this beer.

After the boil was complete, I pitched my 1.5L yeast starter and walked away.  The beer fermented in about 4-5 days and dropped really clear.  I moved the beer to a keg, added my nibs into my stainless steel dry hopper, and let the beer sit for about 2 weeks.  Once the two weeks were over, I removed the nibs, chilled the keg down to serving temps, and force carbonated.

I am really enjoying this beer and I need to put some of it in a few bottles to send to Kevin.

I believe he also made a porter when he got home, we’ll have to compare the results…

First try porter, now with nibs!!! 

All Grain Recipe

Brewer: Chudson
Batch Size: 6.00 gal Style: Robust Porter (12B)
Boil Size: 8.02 gal Style Guide: BJCP 2008
Color: 30.9 SRM Equipment: MY GEAR Pot and Cooler ( 5 Gal/19 L) – All Grain
Bitterness: 28.2 IBUs Boil Time: 60 min
Est OG: 1.064 (15.6° P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.7° P) Fermentation: Ale, Two Stage
ABV: 6.5% Taste Rating: 30.0
Amount Name Type #
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 6.0 oz Munich Malt (9.0 SRM) Grain 2
14.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3
11.0 oz Chocolate Malt (350.0 SRM) Grain 4
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.8 oz Goldings, East Kent [5.0%] – Boil 60 min Hops 6
0.8 oz Fuggles [4.5%] – Boil 15 min Hops 7
0.8 oz Goldings, East Kent [5.0%] – Boil 0 min Hops 8
1 pkgs California Ale (White Labs #WLP001) Yeast 9

2 ounces of Theo’s Chocolates cacao nibs were added during secondary.