Color: Brown to Black in color. Most porters are pretty dark.

Flavor: Good Malt flavor. Coffee, chocolate flavor. Different roastyness than in a stout, though.

Brew this up to 1.070 and barrel age this if handy.
Grain Bill:

• 70% – 75 Pale 2-row ( Use English malt for a more malty flavor )
• 9-10 Light Munic Malt
• 9-10 Crystal 40
• 3 Black Patient ( Not ROAST BARLY ) – Not malted
• ( no roasted barley in porter! — Refer to Ray Daniel’s Designed Great Beers )
• 4-5 Chocolate Malt

Extract:

• Light Malt Extra ( Alexander or Briess )
• Munic malt extract ( or you need to do a partial mash; YOU CANNOT STEEP Munic malt )

Other Ingredients:

Hops:

[English]

Kent Golden @ 60

1/2 ounce at flameout

[American]

Try cascade to give it some hop aroma.

Yeast:

Use a California Ale yeast to produce a clean beer with out a lot of fruity esters. Of course, if you are going for a fruity taste, try using an English Ale yeast. ( Push your beer gravity to the upper end of the style range; CalAle yeast attenuates very low; this keep ensure a minimun level of sweetness )

English Yeast – More easter and poorer attenuation. To adjust for this, push your inital gravity to the lower end of the style range to ensure that you don’t end up with too much sweetness.

YWeast 1056

US 56 dry yeast

The Mash and Fermentation:

152-154 F mash temp == medium full mouth feel. You don’t want a thin porter.

Single Infusion Mash will work out fine.

Let this beer sit for a while. A couple of months on the shelf will allow the roasty to mellow out just a bit; it will not be as harsh.

Fermentation Temperature

Ferment control the attentionuation and the esters that you are going to get. The warmer the temp, the more esters you are going to get, the higher attenuation.

67-69 F Fermentation temp with CalAle Yeast

67-69 F With English Ale yeast

Commerical Examples

• Sierra Nevada’s porter
• Anchor’s Porter
• Bell’s

References:

The Jamil Show – Robust Porter – 5/8/06