Partial Mash Calculation Questions

Hello everybody! This site has been a much appreciated place to search for knowledge on this new obsessions of mine, home brewing. I got the Mr. Beer kit for x-mas, and quickly learned that dumping little cans of Mr. Beer LME into a tub was not exciting enough to continue doing. I have slowly began adding more fresh ingredients with partial-mash recipes and such. This next batch I am going to be doing with DME, grain, and hops (first time with a blank canvas I guess you would say). My biggest question is concerning amounts of DME and grain, specifically amounts of individual grains. Total I will be using 3# of DME, and close to 1# steeping grains for my 2.5 gallon batch. When I purchased the grains, I made note of the %'s that each grain should be used in a batch. So long story short, heres the question.......
If a grain has a usage of 2-5%, does this grain need to stay less than 5% of my steeping grains, or 5% of my total (DME+grains)?

0.5# light DME
1.5# amber DME
1.0# dark DME

0.25# carapils malt 60L
1/6# midnight malt
0.5# caramel malt 60L

1.0 oz perle hops
- 1/2 oz. @ 60 min.
- 1/4 oz. @ 30 min.
- 1/4 oz. @ 30 min.

Any suggestions to amounts of each ingredient from experienced brewers is greatly appreciated or answers to my questions will be greatly appreciated. Thank you in advance!

If a grain has a usage of 2-5%, does this grain need to stay less than 5% of my steeping grains, or 5% of my total (DME+grains)?

Click to expand...

5% of the total DME+grains.

What yeast are you planning to use?

Havent picked one out yet, I am open for suggestions. Being so new to everything I am not completely familiar with different results from different strains.

What type of beer are you shooting for? Porter, American Dark Ale?

Can't go wrong with Safale US-05, a dry yeast, easy to pitch, just sprinkle it into the MrBeer keg on top of the cooled wort. Yeast choice is one of the biggest factors in how a beer tastes so it would be a great idea to read up on it.

I was going for a porter. As far as my recipe, any suggestions about changes to be made etc? Like most things, I have jumped into a new hobby and I am learning from mistakes. I have found with making beer that good brewing is something learned from both mistakes made, and good additions to new brews (a long process).

How To Brew by John Palmer ...
http://www.howtobrew.com/section1/chapter6-4-1.html is a great start on learning the different strains.

Your recipe hits the mark for a robust porter according to BeerToolsPro and it looks good to me.

I appreciate all your input. I am getting tired of drinking my thin, booster-filled Mr. Beer brews, so I am hoping this one works out as planned. Im thinking 10-14 days primary, then move to a secondary, or maybe bottle after 3 weeks in the primary.

bottling after 3 weeks in the primary would be my choice. Moving beer to a secondary increases the chances for oxidation.