Recipe Type: All Grain
Yeast: wyeast1968
Yeast Starter: 2000ml
Batch Size (Gallons): 5.5
Original Gravity: 1057
Final Gravity: 1012
IBU: 55-60
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: This tastes excellent just like the real thing its my favorite Porter

Edmund Fitzgerald Porter
Robust Porter


Type: All Grain
Date: 8/11/2008
Batch Size: 5.25 gal
Brewer: Joe
Boil Size: 6.32 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.7 %
0.75 lb Caramel/Crystal Malt - 40L (45.0 SRM) Grain 7.0 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.7 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.7 %
1.25 oz Northern Brewer [8.50%] (60 min) Hops 36.4 IBU
1.25 oz Fuggles [4.50%] (30 min) Hops 14.8 IBU
1.00 oz Cascade [5.50%] (0 min) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 51.3 IBU
Est Color: 28.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 10.75 lb
Sparge Water: 4.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.9 PH

Name Description Step Temp Step Time
Step Add 13.98 qt of water at 163.2 F 152.0 F 60 min
Sparge with 3.5-4 gallons water



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 15.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 48.0 F Age for: 28.0 days
Storage Temperature: 52.0 F