Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone - Beer Recipe - Brewer's Friend

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Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone

190 calories 22.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Brown Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Sunday March 16th 2014
1.057
1.018
5.1%
59.6
34.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 22.9%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 8.6%
8 oz American - Chocolate8 oz Chocolate 29 350 5.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 5.7%
5 lb Dry Malt Extract - Dark5 lb Dry Malt Extract - Dark 44 30 57.1%
140 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Northern Brewer1.75 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 35.55 36.8%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 10.96 21.1%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 13.1 21.1%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 21.1%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Used filtered water and add brewing salts to mash to obtain London water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal mash grains -- -- 150 °F 45 min
0.5 gal rinse grains, boil, add malts, boil, start hop schedule -- -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.02 g | 32.1 qt) 3.59 14.4  
Mash volume with grains (equipment estimates 8.02 g | 32.1 qt) 3.89 15.6  
Grain absorption losses (steeping) -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 3.5 14  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 3.59 14.4
Equipment Profile Used: System Default
 
Notes

Ferment at 62 for two weeks, transfer to secondary and condition cool at 50-55 for 3-4 weeks.

Bottle and age at 50 degrees for 3 weeks.

This beer has been considered to be the best Porter in the United States...now you can brew it yourself.

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  • Last Updated: 2014-03-17 17:29 UTC