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Summer Porter

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 76 gallons (ending kettle volume)
Pre Boil Size: 80 gallons
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 88% (ending kettle)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday June 22nd 2026
12.8 °P
3.1 °P
5.3%
27.1
29.5
5.3
118.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
94 lb Great Western - Premium 2-Row94 lb Premium 2-Row $ 0.75 / lb
$ 70.50 		37 2 75.2%
4 lb Great Western - Dark Munich4 lb Dark Munich $ 0.84 / lb
$ 3.36 		33 20 3.2%
6 lb Bestmalz - BEST Chocolate6 lb BEST Chocolate $ 1.01 / lb
$ 6.06 		34.5 337.82 4.8%
10 lb Briess - Brewers Oat Flakes / Flaked oats10 lb Brewers Oat Flakes / Flaked oats $ 0.77 / lb
$ 7.70 		32.2 2.5 8%
6 lb Briess - Midnight Wheat Malt6 lb Midnight Wheat Malt $ 1.25 / lb
$ 7.50 		25 550 4.8%
4 lb Bairds - Brown Malt4 lb Brown Malt $ 0.96 / lb
$ 3.84 		35.4 70 3.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 0.8%
125 lbs / $ 98.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley Hops - Magnum4 oz Magnum Hops $ 0.50 / oz
$ 2.00 		Pellet 11.5 Boil 60 min 11.63 28.6%
10 oz Yakima Chief Hops - Cascade LupuLN2 (Cryo)10 oz Cascade LupuLN2 (Cryo) Hops $ 1.73 / oz
$ 17.30 		Lupulin Pellet 12.3 Boil 15 min 15.44 71.4%
14 oz / $ 19.30
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
50 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Apex - San Diego (Chico) Yeast
Amount:
1.07 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88.9 31 60 95.8 95.7 86
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60.5 gal Strike 156 °F 153 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 78.03 gal (312.1 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 66.03 gal (264.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 71.92 gal (287.68 qt). Suggest reducing initial water volume to 2.08 gal (8.32 qt) and adding 59.92 gal (239.68 qt) sparge/top-off. 62 248  
Strike water volume at mash thickness of 2 qt/lb 62 248  
Mash volume with grains 71.92 287.7  
Grain absorption losses -15.5 -62  
Remaining sparge water volume 33.75 135  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 77.95 g | 311.8 qt) 80 320  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.53 -2.1  
Post boil volume (equipment estimates 78.05 g | 312.2 qt) 76 304  
Estimated amount in fermentor 76 304  
Total: 95.75 383
Equipment Profile Used: System Default
"Summer Porter" Robust Porter beer recipe by Bigbre04. All Grain, ABV 5.34%, IBU 27.07, SRM 29.53, Fermentables: ( Premium 2-Row, Dark Munich, BEST Chocolate, Brewers Oat Flakes / Flaked oats, Midnight Wheat Malt, Brown Malt, Corn Sugar - Dextrose) Hops: (Magnum, Cascade LupuLN2 (Cryo)) Other: (Calcium Chloride (anhydrous), Gypsum, Phosphoric acid)
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  • Last Updated: 2026-06-22 18:22 UTC