Edmund Fitzgerald - Beer Recipe - Brewer's Friend

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Edmund Fitzgerald

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 82% (brew house)
Source: AHA
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday February 26th 2018
1.061
1.016
6.0%
38.5
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 76.8%
19 oz German - CaraMunich II19 oz CaraMunich II 34 46 7%
12 oz United Kingdom - Black Patent12 oz Black Patent 27 525 4.4%
13 oz United Kingdom - Roasted Barley13 oz Roasted Barley 29 550 4.8%
19 oz German - Acidulated Malt19 oz Acidulated Malt 27 3.4 7%
271 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Northern Brewer1.8 oz Northern Brewer Hops Pellet 5.3 Boil 60 min 23.36 54.5%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 4.48 9.1%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 6.1 Boil 35 min 7.42 18.2%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 3.25 18.2%
3.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
15 Gallons RO Water Treated with:

4g Gypsom
2g Epsom Salt
5g Canning salt
25g Chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Heat Strike water 167 Infusion -- 152 °F 60 min
3 gal Mash out with boiling water Infusion -- 164 °F 10 min
2.5 gal 1st sparge 170 * Sparge -- 170 °F 5 min
2.5 gal 2nd Sparge 170* Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.63 22.5  
Mash volume with grains 6.99 27.9  
Grain absorption losses -2.12 -8.5  
Remaining sparge water volume (equipment estimates 6.36 g | 25.4 qt) 7.24 28.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.62 g | 38.5 qt) 10.5 42  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.87 51.5
Equipment Profile Used: System Default
 
Notes

Ferment at 68 Degrees

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  • Last Updated: 2018-03-23 22:06 UTC