Bee Cave Robust Porter Recipe (All-Grain): 5 to 30 Gallons
An all-grain Bee Cave Robust Porter recipe you can brew at 5 to 30 gallons: 6.2% ABV and 32 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Bee Cave Robust Porter at a glance: 6.2% ABV, 32 IBU, OG 1.064. A rich, roasty American robust porter with chocolate, a little black patent and roasted barley, and maltodextrin for a full, smooth body.
Recipe credit: Bee Cave Robust Porter by EdWort on HomeBrewTalk, #21 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion.
Bräu Supply recipe · All-grain
Bee Cave Robust Porter
Grain · for 5 gal into the fermenter
| 10.3 lb (4.67 kg) | Pale 2-row malt | 80% |
| 0.95 lb (0.43 kg) | Chocolate malt | 7% |
| 0.95 lb (0.43 kg) | Crystal 40 | 7% |
| 0.45 lb (0.2 kg) | Flaked barley | 3% |
| 0.25 lb (0.11 kg) | Black patent malt | 2% |
| 0.05 lb (0.02 kg) | Roasted barley (1 oz) | 0% |
| 0.45 lb (0.2 kg) | Maltodextrin, 20 min |
Hops
| 1 oz (28 g) | Northern Brewer · 8.5% AA | 60 min |
| 0.5 oz (14 g) | Cascade · 6% AA | 60 min |
Yeast and water
| 1 pkg | Nottingham dry ale yeast (or US-05) | |
| Water | Balanced to slightly alkaline water. | |
Process
- Mash: 150°F (66°C) for 60 minutes
- Boil: 60 minutes
- Ferment: About 2 weeks; it ferments vigorously, so use a blow-off
- Condition: Package when stable
- Carbonate: 2.2 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
It’s another Bee Cave favourite from the same brewer as the Haus Pale Ale. Chocolate malt leads, with black patent and a touch of roasted barley for roast, and flaked barley for head. Maltodextrin in the boil adds body without sweetness.
How to brew it
- Mash at 150°F (66°C) for 60 minutes.
- Boil 60 minutes with both hop additions at the start; add the maltodextrin with 20 minutes left.
- Chill to 64°F (18°C) and pitch a packet of hydrated Nottingham.
- Ferment about 2 weeks. It’s vigorous, so fit a blow-off tube.
- Package at about 2.2 volumes of CO₂.
Tips
- Leave plenty of headspace or use a blow-off; this one climbs.
- For a smoother roast, swap the black patent for dehusked black malt.
Frequently asked questions
What is maltodextrin?
An unfermentable carbohydrate that adds body and mouthfeel without sweetness.
How is it different from your American porter?
It’s very similar in spirit, a touch stronger, with flaked barley and maltodextrin for more body. See our American porter.
Related guides
Our American porter, porter vs stout, how roasted malts change flavour.