Robust porter recipe

I don't see anything wrong per se, though it kind of looks like more of a big stout than a porter to me. That aside, the best porters I have made have all had a fair amount of brown malt in the grist.

 

Sounds like a good recipe. Myself, I would scale the roast barley back to .5 lb. I usually use 2 to 3 pounds total of dark roasted grains for a 10 gallon batch of porter or stout. The hops look a little high to me too, but to each their own.

 

agreed this looks like a stout with the roasted barley. the hops are pretty aggressive on the bitterness side even for a robust porter. i also like brown malt in my porters, but more towards a brown/english porter than an american/robust porter.

 

I think that much roasted grain in going to produce something acrid tasting. I would cut down the chocolate and roasted malt to half a pound if using coffee also. Maybe bring one of them up to 3/4 a pound. The crystal could probably get cut back to 3/4 a pound also. In regards to what others are saying about roasted barley being stoutish w/e it doesn't matter. I've never made a coffee beer but I imagine that it would be best to add it to a secondary fermentation vessel. I could be completely wrong in that regard.

 

Might want to consider the "dry beaning" method for coffee flavor. I used to do cold brewed and have since switched over to dry beaning after some good advice from others on this site. A good starting point is 2 oz per 5 gallons. Check after 24 hours and every 12 hours after that until desired level is reached. Seems more robust of a smell and flavor.

 

Whole beans did the trick for me. I actually kegged it first then did the dry beaning in the keg. Just hung the sack from the lid with a ss hose clamp around the prv post. I used a thin ss wire to hang, others use non-flavored dental floss.