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Porter Something

181 calories 18.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sloughbrewer
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday December 11th 2025
1.055
1.013
5.5%
3.7
44.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Victory7 lb Victory 34 28 62.2%
2 lb American - Pale 2-Row - Toasted2 lb Pale 2-Row - Toasted 33 30 17.8%
12 oz Bairds - Chocolate Malt12 oz Chocolate Malt 31 500 6.7%
8 oz Great Western - White Wheat8 oz White Wheat 37 3.5 4.4%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4.4%
8 oz Briess - Caramel Malt - 120L8 oz Caramel Malt - 120L 34.5 120 4.4%
180 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 13.5 Boil at 212 °F 50 min 2.51 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 5.6 Boil at 212 °F 10 min 0.08 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.3 Whirlpool at 180 °F 1 min 1.1 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Whirlpool 10 min.
5 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45.1 13 33 30 43.3 74.7
Water Adjustments from Palmer RA Target 60-120 = achieved 71-91 with 5g Gypsum 3 g Epson Salts to my water.
Used harvested Safale 05 from another batch- 16oz of slurry. Fermention fired off within 2 hours/ nice and steady.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Batch Sparge 160 °F 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.02 g | 32.1 qt) 7.41 29.6  
Mash volume with grains (equipment estimates 8.02 g | 32.1 qt) 8.31 33.2  
Grain absorption losses (steeping) -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

Porter Something is to get a easy drinking smooth porter. SRM is darker than style --Oh well!!

pH Mash at room temp target 5.2 to 5.8

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  • Last Updated: 2025-12-31 03:35 UTC