Edmund Fitzgerald Porter - Beer Recipe - Brewer's Friend

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Edmund Fitzgerald Porter

197 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Saturday December 10th 2016
1.059
1.018
5.4%
44.3
42.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 79.2%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 7.5%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 4.7%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 4.7%
1 lb American - Black Malt1 lb Black Malt 28 500 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 8.8 Boil 90 min 24.02 23.1%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 60 min 11.48 23.1%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 30 min 8.83 23.1%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 0 min 30.8%
6.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Eden Prairie MN Municipal Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 30 7 37 21 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.49 gal (53.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.49 gal (5.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 9.28 37.1  
Mash volume with grains 11.4 45.6  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 7.78 g | 31.1 qt) 6.79 27.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.49 g | 54 qt) 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

For 11 gal/ 41.64 liter batch mash notes:
Mash schedule: single
Infusion, medium body,
Batch sparge
Total grain weight 25 lbs

Step time name description step temp
60min mash in add 31.25 qt of water at 166.9 F 154.0 F

Notes (for 11 gal/ 41.64 liters):
Dough-in with 7.75 gallons of 167 F water
Double batch sparge with 5 gallons of 170 F water per sparge
Collect 13.69 gallons of wort in kettle for boil
30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve.

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  • Last Updated: 2017-04-30 22:04 UTC