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Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone

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

Original Gravity:

1.057

Final Gravity:

1.018

ABV (standard):

5.1%

IBU (tinseth):

59.6

SRM (morey):

34.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Northern Brewer (Pellet)	35.55	36.8%
1 oz	Fuggles (Pellet)	10.96	21.1%
2 oz	Cascade (Pellet)	13.1	42.2%
4.75 oz / $ 0.00

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	--

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

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.

Last Updated and Sharing

9,158

Views

Brews

Public: Yup, Shared
Last Updated: 2014-03-17 17:29 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Nugnut

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System Account • 12/27/2014 at 12:56pm
Great Lakes Brewing Co. - Edmund Fitzgerald Porter Clone<a href="http://incineradordegrasaz.es/" rel="nofollow">Incinerador de Grasa</a>

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