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Domo Arigato Mr. Robusto

Domo Arigato Mr. Robusto

Robust Porter • All Grain • 5 gal


Based on calculations she's a bit out of style but this is kind of what I was shooting for. A nice, big beer for the holidays.

October 29, 2011 at 08:31am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 9 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 3 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Chocolate Malt; Simpsons

    Chocolate Malt; Simpsons

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .5 lbs Black Barley; Briess

    Black Barley; Briess

    Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .4 oz Columbus - 13.0 AA% pellets; boiled 60 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Willamette - 4.5 AA% pellets; boiled 25 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1.5 oz Willamette - 4.5 AA% pellets; boiled 1 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.


On Schedule for tomorrow- Dough in to hold at 154-156 for one hour using 1.3 qt:lb of grain Mash out at 168 for 10 min Rinse with 170 water to collect a total volume of 6.5 gal Boil 90 min Chill and ferment at 68-70 for 1 week Secondary 1 week use 1.5L starter

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.070 1.048 - 1.065
Terminal Gravity: 1.017 1.012 - 1.016
Color: 30.0 SRM 22 - 35
Alcohol: 7.0% ABV 4.8% - 6.5%
Bitterness: 35.8 IBU 25 - 50



Round 2

2012-10-29 9:11am

Round 2 will be in order this weekend. She's gonnna hit production. I plan on cutting back the black malt by 3 oz and adding 3 of chocolate. I also plan on adding .5# carastan and cutting the caramel 80 to .5#

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