Guinness

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

porter 5.5% Charleston, SC Crisp, smooth, refreshing.

Heat approximately 4.5–5.0 gallons of strike water to reach a dough-in temperature of about 165°F (73.9°C) to target a mash temperature of 152°F (66.7°C). Add crushed Maris Otter, flaked oats, Crystal 60L, Chocolat Malt, Black Patent, and Dark Chocolate Malt to the mash tun. Stir thoroughly to avoid dough balls and ensure full wetting of grains.

Mash-In

Hold mash at 152°F (66.7°C) for 60 minutes. This temp strikes a balance to produce a medium body—crisp and smooth—appropriate for a 5.5% ABV porter. Perform a starch test after 45-60 minutes; if conversion is complete, proceed to mash out.

Mash Rest

Raise temperature to 168°F (76°C) for a 10-minute mash out to improve wort fluidity. Vorlauf until wort runs clear, collecting wort into the kettle. Sparge with 170°F (77°C) water to collect a total pre-boil volume of about 6.5–7.0 gallons (accounting for boil-off and trub losses) to target ~5.25 gallons finished after chilling.

Mash Out & Vorlauf

Bring wort to a vigorous boil and begin a 60-minute timed boil once boiling. Watch for hot break early in the boil and keep heat steady to avoid boilovers.

Boil

At the start of the 60-minute boil, add 1.0 oz Northern Brewer (or chosen bittering hop). This addition targets a moderate bitterness appropriate for a smooth, crisp porter—aiming roughly 25–30 IBUs depending on wort gravity and hop alpha acids.

Bittering Hop Addition (60 min)

With 10 minutes remaining in the boil, add 0.5 oz East Kent Goldings (or Willamette) to add a subtle English floral/earthy aroma and to smooth hop bitterness.

Late Hop / Aroma (10 min)

If using lactose, add 0.5 lb lactose with ~5 minutes left to dissolve and integrate (lactose is non-fermentable and will add creaminess and slight sweetness).

Optional 5-min Additions

At flameout, cool wort quickly to yeast pitching temperature (around 66°F / 19°C) using an immersion coil, counterflow chiller, or plate chiller. Aerate vigorously by splashing, shaking, or using pure oxygen (target dissolved oxygen ~8–10 ppm for dry pitch; less if using a healthy starter).

Chill Wort

Transfer chilled wort to a sanitized fermenter and top up with water if necessary to achieve ~5.25 gallons. Pitch one pack of English ale yeast (or a healthy starter) at 64–68°F (18–20°C). Aim for an ambient fermentation temperature of 66°F (19°C) for a clean, slightly malty character. If using S-04 dry yeast, rehydrate or pitch directly per manufacturer instructions.

Pitch Yeast

Allow primary fermentation to proceed 5–7 days or until vigorous fermentation subsides. Maintain temperature 66–68°F (19–20°C) during peak activity. Expect krausen formation within 24–48 hours.

Primary Fermentation

Optional: Rack to a secondary for additional conditioning for 5–7 days at slightly cooler temps (62–64°F / 17–18°C) to settle more trub and create a clearer beer. This beer benefits from a short conditioning to smooth roast notes and allow the profile to become crisp and refreshing.

Secondary / Conditioning (optional)

Target final gravity around 1.012–1.014 for a 5.3–5.7% ABV range, depending on mash efficiency and lactose usage. When fermentation is complete (consistent readings over 2–3 days), prepare to bottle or keg.

Final Gravity Target & Conditioning

Dissolve 3.5 oz (100 g) corn sugar in 1 cup boiling water, cool, and add to sanitized bottling bucket. Rack beer gently onto priming solution, avoiding excess oxygen. Fill and cap bottles. Store at 68–72°F (20–22°C) for 10–14 days to carbonate, then cold condition for 3–7 days before tasting.

Bottling (if chosen)

If kegging, transfer beer to a sanitized keg. Force carbonate to ~2.2–2.6 volumes CO2 (typical for a crisp, refreshing porter) or set CO2 at serving pressure and temperature until desired carbonation is reached. Chill and serve.

Kegging (if chosen)

Serve slightly cool at 50–55°F (10–13°C) for best balance of roast, malt, and subtle hop character; slightly colder (45–50°F) will emphasize crispness and refreshing qualities. Use a pint or tulip glass. Pour gently to leave minimal sediment in bottle-served beer. Expect a smooth, medium-bodied porter with soft roast, a touch of chocolate, and a crisp, refreshing finish—characteristic of a Charleston-style 'Pluff Mud' porter.

Maris Otter Pale Malt

Flaked Oats

Caramel/Crystal 60L

Chocolat Malt (10-12°L)

Black Patent Malt

Dark Chocolate Malt (350-500°L) or Roasted Barley (if desired)

Lactose (optional for slight sweetness and mouthfeel)

Northern Brewer (or Fuggles/Willamette alternative)

East Kent Goldings (or Willamette) - aroma/finish

English Ale Yeast (Wyeast 1968/White Labs WLP002/Safale S-04)

Water (good brewing water; Charleston is relatively soft — treat to 100-150 ppm hardness if desired)

Gypsum (calcium sulfate) - for water adjustment (optional)

Calcium Chloride - for water adjustment (optional)

Corn Sugar (dextrose) for bottling

HOLY CITY PLUFF MUD PORTER

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make HOLY CITY PLUFF MUD PORTER Recipe in just 16h . porter 5.5% Charleston, SC Crisp, smooth, refreshing.

Holy City Pluff Mud Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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