British style of beer that was originally a
blend of inexpensive mild ale and expensive old or brown ale.
This beer gained its name due to its popularity with the market
porters of London's 18th and 19th century working class. Robust
porters are black in color and have a roast malt flavor but no
roast barley flavor. These porters have a sharp bitterness of
black malt without a highly burnt/charcoal flavor. Robust
porters range from medium to full in body and have a malty
sweetness. Hop bitterness is medium to high, with hop aroma and
flavor ranging from negligible to medium. Fruity esters should
be evident, balanced with roast malt and hop bitterness. Brown
porters are mid to dark brown (may have red tint) in color. No
roast barley or strong burnt malt character should be perceived.
Low to medium malt sweetness is acceptable along with medium hop
bitterness. This is a light- to medium-bodied beer. Fruity
esters are acceptable. Hop flavor and aroma may vary from being
negligible to medium in character
1 pound 55º L British crystal malt
1/2 pound British black malt
1/2 pound British chocolate malt
6 pounds light DME
2 ounces black treacle
2 ounces East Kent Goldings hops
1/2 ounce Fuggles hops
1 teaspoon Irish moss
Wyeast 1084 Irish ale yeast
1-1/4 cup extra-light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the black treacle and 1-1/2 ounces of the
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Fuggles hops and the
Boil for an additional 12 minutes, then add
the remaining EKG hops.
Boil for an additional 3 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 68-74º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.