Palmers Robust Porter

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This is a Community Recipe created by willpalmer

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Thomas Fawcett – Maris Otter Pale Ale Malt (5000 grams)
Crisp Black Malt (225 grams)
Crisp Crystal Malt (225 grams)
Thomas Fawcett – Pale Chocolate Malt (170 grams)
Cascade Pellets (32 grams)
Magnum Pellets (16 grams)
Imperial Yeast A07 Flagship (1 packs)


Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 20
Original Gravity: 1.060
Final Gravity: 1.014
ABV %: 6.1
IBU: 33

Temperature °C: 67
Length (mins): 60
Out temp °C:
Out time (mins):

Boil time (mins): 60

Additions and timing:

16g Magnum at 60 mins
32g Cascade at 15 mins

Secondary additions and timing:

Irish Moss at 5 mins

Yeast: Flagship – Imperial A07
Fermentation temperature/steps: 18.3c for 20 days


I also fine with gelatin after fermentation, before transferring to keg.

After fermentation, age beer for a minimum of 7 days in keg at 25psi.


Additional information

Weight 6.4 kg
Country of Origin GB
HS Code 2106909853


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