Marchfest Robust Porter

Brewed at Marchfest 2024.

Mash temp ~ 70°

Pitched 2 packets of dry yeast.

When picked up fermenter next day, fermentation was already in full swing and fermenter under high pressure.

Reduced pressure to 15psi. Unfortunately it lost all pressure by the time I checked it next day.

26th April – Kegged
Came in much higher than expected on SG – 1.028! Well it certainly had enough chance to ferment – almost 3 weeks, so pretty sure that’s not an issue. Ferment temp and yeast choice must have contributed to lower attenuation. Tasting good though – lovely chocolate notes. Makes for a nice rich tasting beer that’s on the lower alcohol side.


Style Information

Name: Robust Porter
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Pale Ale Malt 5.4 kg
Gladfield Medium Crystal 0.4 kg
Gladfield Light Chocolate Malt 0.3 kg
Roasted Wheat 0.3 kg
Chocolate 0.2 kg


Name Amount Alpha Acid % AAU Time Notes
Southern Cross 0.01 kg 14.8% 0.148 60
Fuggles 0.015 kg 5.7% 0.0855 15
East Kent Golding 0.025 kg 4.7% 0.1175 1


Name Type Use Amount Time Notes
Calcium Chloride Water Agent Mash 0.004 kg 0
Gypsum (Calcium Sulfate) Water Agent Mash 0.002 kg 0


Name Amount Notes
Lallemand London Ale Yeast

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 45 67 C


Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters


Estimated OG: 1.059
Estimated FG: 1.015
Estimated ABV: 5.78%
Actual OG: 1.056
Actual FG: 1.028
Actual ABV: 3.68%

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