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Old 05-27-2011, 04:38 PM   #1
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Default Edmund Fitzgerald Porter Clone


Hello All,

I didn't see this recipe in the database so I thought I would post it, because it's a damn fine Porter! This comes from the North American Clone Brews book and is a very close and enjoyable cloned recipe!

Original Gravity = 1057
Final Gravity = 1012
ABV = 5.7%
IBU = 55-60
SRM = 29
Size = 5.25 gallon

ALL GRAIN RECIPE:

8 lbs Pale Malt
.75 lbs Crystal Malt 50l
.5 lbs Chocolate Malt
.5 lbs Roasted Barley

Bring to Boil and add:
7 AAU's of Northern Brewer Hops
Boil 30 minutes then add:
4 AAU's of Fuggles Hops
Boil 30 minutes then add:
4 AAU's of Cascade Hops
Boil 30 minutes then add:
4 AAU's of Cascade Hops

Cool 5.25 gallons of wort down to 65 degrees and pitch:
Wyeast 1968

Ferment for two weeks, transfer to a secondary and cool condition (50-55 degrees) for 3 to 4 weeks...keg/bottle and drink at (recommended serving temp) 50 degrees!

To figure out how much hops you need, please use this calculator: http://realbeer.com/hops/bcalc_js.html

If you need partial mash or extract conversion let me know!

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Old 05-28-2011, 01:45 AM   #2
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Thanks for posting this. Edmund Fitz is one of my favorite porters and one of my top 5 favorite beers. This clone looks pretty close. Only things I saw was that GLBC uses Crystal 77 and the Edmund is only hopped to 37IBU's, but this looks like a good recipe.
Edmund Fitz ingredient breakdown

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Old 05-28-2011, 01:47 AM   #3
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Originally Posted by Newbeerguy View Post
Thanks for posting this. Edmund Fitz is one of my favorite porters and one of my top 5 favorite beers. This clone looks pretty close. Only things I saw was that GLBC uses Crystal 77 and the Edmund is only hopped to 37IBU's, but this recipe is a good start. With a few modifications this will be a great recipe.

Edmund Fitz ingredient breakdown
I agree...I didnt write it, but after brewing it was pretty darn close. Post what changes/results you get so that I can give it a whirl!
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Old 05-28-2011, 01:53 PM   #4
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I agree...I didnt write it, but after brewing it was pretty darn close. Post what changes/results you get so that I can give it a whirl!
Will do! Did you happen to do a side by side tasting? I am interested to see how much (if any) hoppier the clone came out.
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Old 05-28-2011, 06:13 PM   #5
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Will do! Did you happen to do a side by side tasting? I am interested to see how much (if any) hoppier the clone came out.
I didn't do a side by side...sorry it's from memory only, but I dont think you will be disappointed!
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Old 08-26-2011, 01:40 PM   #6
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I'm thinking about using this recipe as a basis for a vanilla bean porter. What do you guys think?

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Old 08-26-2011, 01:52 PM   #7
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Originally Posted by danorocks17
I'm thinking about using this recipe as a basis for a vanilla bean porter. What do you guys think?
I think it's a perfect base for that...I assume your gonna submerse the beans in Vodka for a few weeks prior to adding them...if you do, I think the flavors will really complement each other.
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Old 08-26-2011, 02:00 PM   #8
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Quote:
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I think it's a perfect base for that...I assume your gonna submerse the beans in Vodka for a few weeks prior to adding them...if you do, I think the flavors will really complement each other.
I've never used vanilla beans so i was wondering what I should use. I know some guys use bourbon, and I like bourbon enough i guess, but I was thinking about using vodka or clear rum. Also how many beans do you think would be acceptable. I'd like a fairly prominent vanilla flavor so i was thinking 3 or 4 beans.
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Old 08-27-2011, 01:45 AM   #9
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Quote:
Originally Posted by danorocks17

I've never used vanilla beans so i was wondering what I should use. I know some guys use bourbon, and I like bourbon enough i guess, but I was thinking about using vodka or clear rum. Also how many beans do you think would be acceptable. I'd like a fairly prominent vanilla flavor so i was thinking 3 or 4 beans.
I would use 2 vanilla beans...keep them submersed in vodka for two weeks, don't forget to make a slit down the center so that the alcohol can penetrate the bean.
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Old 08-27-2011, 01:58 AM   #10
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I would use 2 vanilla beans...keep them submersed in vodka for two weeks, don't forget to make a slit down the center so that the alcohol can penetrate the bean.
sweet, thanks for the tip!! as far as quality of vodka, does it matter??
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