Edmund Fitzgerald Porter clone - Beer Recipe - Brewer's Friend

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Edmund Fitzgerald Porter clone

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday March 22nd 2023
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OG: 1.064 FG: 1.021 ABV: 5.6% IBU: 29

1.059
1.015
5.8%
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48.0
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
176 oz American - Pale 2-Row - Toasted176 oz Pale 2-Row - Toasted 33 30 86.3%
12 oz United Kingdom - Crystal 60L12 oz Crystal 60L 34 60 5.9%
8 oz American - Chocolate8 oz Chocolate 29 350 3.9%
8 oz Proximity - Roasted Barley8 oz Roasted Barley 33 475 3.9%
204 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 9 Boil 60 min 25.9 42.9%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.64 28.6%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 28.6%
1.75 oz / $ 0.00
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 3.06 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

Mix the crushed grains with 3.75 gallons (14 L) of 170 °F (77 °C) water to stabilize at 155 °F (68 °C) for 60 minutes.
Sparge slowly with 175 °F (79 °C) water.
Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes.
Add the hops as indicated.
After the boil, cool the wort to 75 °F (24 °C).
Pitch your yeast and aerate the wort heavily.
Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete.
Transfer to a carboy, avoiding any splashing.
Condition for one week and then bottle or keg.
Allow the beer to carbonate and age for two weeks.
OG = 1.060 FG = 1.015
IBUs = 37 SRM = 34 ABV = 5.8 %

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  • Last Updated: 2023-03-22 14:47 UTC