A historic American porter, drier and more attenuated than modern porter interpretations.
The target has a sulfate-to-chloride ratio of 0.5:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 100 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 30 |
| Chloride (Cl⁻) | 120 |
| Sulfate (SO₄²⁻) | 60 |
| Bicarbonate (HCO₃⁻) | 155 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 4.57 g | 4.83 g |
| Gypsum (CaSO₄) | 0.76 g | 0.81 g |
| Epsom salt (MgSO₄) | 1.74 g | 1.84 g |
| Chalk (CaCO₃) | 1.23 g | 1.30 g |
| Baking soda (NaHCO₃) | 1.89 g | 2.00 g |
Resulting water: Ca 104.2, Mg 10.1, Na 30.3, Cl 119.6, SO4 59.4, HCO3 154.6 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Pre-Prohibition Porter grist is predicted to mash at pH 5.51, against a target of 5.45 (brown color - slightly higher pH smooths roast). To bring it down, add about 1.2 mL of 88% lactic acid for 5 gal (1.2 mL for 20 L).
Estimated from the style's typical color (SRM 22) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.