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Old 12-04-2007, 03:37 AM   #1
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Default All-Grain - Edmund Fitzgerald Clone (AG)

Recipe Type: All Grain
Yeast: WLP007
Yeast Starter: 2 qt.
Batch Size (Gallons): 11
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 38.8
Boiling Time (Minutes): 60
Color: 30.2
Primary Fermentation (# of Days & Temp): 7 @ 66F
Secondary Fermentation (# of Days & Temp): 14 @ 66F

I just pulled a couple of these of the kegerator and compared with EF. It's pretty damn close. The jury is still out as to whether or not this EF clone will get you EF or not.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: HopHed Robust Porter
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (41.0)
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.060 SG
Estimated Color: 30.2 SRM
Estimated IBU: 38.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
21.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.00 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.00 %
2.50 oz Centennial [8.80 %] (60 min) Hops 33.5 IBU
1.00 oz Williamette [5.40 %] (15 min) Hops 4.1 IBU
1.00 oz Williamette [3.80 %] (5 min) Hops 1.2 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 25.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 31.25 qt of water at 166.9 F 154.0 F

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

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Old 12-08-2007, 08:31 PM   #2
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Looks like a nice robust porter, and given all of the hoopla attributed to EF, I am brewing up a 5.5 gallon version of this recipe today. Anything you would do differently on the next version?

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Old 12-09-2007, 09:44 PM   #3
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Quote:
Originally Posted by ScoutMan
Looks like a nice robust porter, and given all of the hoopla attributed to EF, I am brewing up a 5.5 gallon version of this recipe today. Anything you would do differently on the next version?
I'm the biggest critic of my beers, and to be perfectly honest there's nothing that I would change about this recipe right now. I've only made it once, but it's a great full-bodied robust porter with nice chocolate and roasty notes that's really balanced quite well.

I had a poker party at my house last night and this beer was a huge hit - even with the "I don't like dark beer', BMC crowd. I'm going to have to do a search for BM's bottling-from-a-keg method to send a couple of these out.

I'm going to brew it again soon, and if batch #2 turns out as well as this one did then I'm just going to leave it alone.

Let me know how yours turns out!
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Well, if you *love* it.... again, note that my A.S.S. has five pounds.

Last edited by ohiobrewtus; 12-09-2007 at 09:46 PM.
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Old 12-21-2007, 02:48 PM   #4
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Be sure to post more feedback about this one! I think I may make this next week. Thanks for sharing

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Old 12-21-2007, 02:55 PM   #5
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All jokes aside, the commercial version of EF is quite good. I may have to brew this up soon.

We should have a lable contest for this one!!

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Old 01-20-2008, 08:13 PM   #6
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I just poured my first pint from this beer I brewed up on 12/5/07. This stuff is EFing great. Having never tried the commercial version, I can't say how close it is, but this stuff is great. My only tweaks to recipe were to swap some crystal 120 for the special B as I was out, and I pitched onto and existing yeast cake of S-04. Great Work OhioBrewtus

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Old 01-21-2008, 05:43 PM   #7
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Glad to hear that it turned out well. I just did another 10 gallons of this over the weekend myself.

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Old 01-21-2008, 06:09 PM   #8
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Quote:
Originally Posted by ohiobrewtus
Glad to hear that it turned out well. I just did another 10 gallons of this over the weekend myself.
So, now that some time has passed, how close to you think it is to the real EF? Just curious. I'm adding this recipe to my files as I have yet to brew what I consider to be a decent Porter. This recipe looks like it may fit the bill.
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Old 01-21-2008, 06:34 PM   #9
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Quote:
Originally Posted by Rhoobarb
So, now that some time has passed, how close to you think it is to the real EF? Just curious. I'm adding this recipe to my files as I have yet to brew what I consider to be a decent Porter. This recipe looks like it may fit the bill.
I'd say that it's quite close. This recipe has a bit more going on in the nose and the palate in the way of roasted and chocolate notes than the commercial verson does.

I'll have to report back again in a few weeks when I have this past weekend's brew on tap.
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Old 01-21-2008, 06:36 PM   #10
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I may have to try this soon.

I threw this in beersmith, everything halved for a 5.5gal batch. Attached is the BSM file, just in case anyone wants to skip a step - ohiobrewtus, I'd be happy to remove it if you want to put up your own, or just want me to take it down, or whatever.

Attached Files
File Type: bsm EF.bsm (13.0 KB, 746 views)
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