Robust Porter
Brewers Association 2025 – British Origin Ale
Batch Size:
11.00 gallons
Brew Date:
January 17, 2026
Statistics
Fermentables
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 2.00 ounces | Magnum | 60 minutes | Boil | Pellet | 12.5% |
| 1.50 ounces | East Kent Goldings (EKG) | 30 minutes | Boil | Pellet | 6.1% |
| 1.00 ounces | East Kent Goldings (EKG) | 10 minutes | Boil | Pellet | 6.1% |
| 1.00 ounces | East Kent Goldings (EKG) | 0 minutes | Boil | Pellet | 6.1% |
| 5.50 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 0.25 g | Canning Salt (NaCl) | Water Agent | Mash | 0 minutes |
| 2.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 2.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.06 g | Sodium Metabisulfite (Na2S2O5) | Water Agent | Mash | 0 minutes |
| 1.15 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.14 g | Canning Salt (NaCl) | Water Agent | Sparge | 0 minutes |
| 1.44 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 1.15 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 0.03 g | Sodium Metabisulfite (Na2S2O5) | Water Agent | Sparge | 0 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| London Ale Yeast | Wyeast Labs | 1028 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
13.38 gallons
Evaporation Rate:
8.22% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 60 minutes | 152° F |
Fermentation and Aging
General Info
Inspired by Anspach & Hobday London Black.
Cold steep Carafa and add to last 15 of boil.
Regarding water: “Since you are brewing a Porter, some alkalinity is desirable in the mashing water. That will help keep the mash pH from dropping too low like it will if you use RO or distilled water. The beer flavor is improved when the wort pH is in the 5.4 to 5.6 range. With distilled or RO water, the wort pH could easily be in the 5.0 to 5.2 range. Its still going to be a good tasting beer, but may be more tart than you prefer.”