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ohiobrewtus · 09-22-2008, 01:10 AM

Quote:

Originally Posted by jay8s

Thanks, I went ahead and went with what I was given. It was not a perfect day, but I made beer. I was off on y boil off, so I was short about half a gallon, but I hit all my temps, and all my gravities. I could not help but drink what was left in my kettle when I was done, oh so tasty. I will be doing a side by side with a friend who came by today to help in a few weeks. He loves EFP, so he will be picky. Should be interesting.

Thanks for a great recipe, Ohio!!!!

Jay8s

Glad to hear your brewday went relatively well. I hope you enjoy it! In fact, I think I'll drink one right now.

KingBrianI · 10-17-2008, 02:05 AM

Quote:

Originally Posted by ohiodad

So I made a 10 gallon batch of this back on June 7th I pitched a starter of WL Dry English in half and a starter of London Ale in the other half and after 3 weeks in the bottle i chilled one of the Dry English Ale version down and gave it a sample. I think this is very close to to Edmund Fitzgerald which is one of my favorite brews. Nice chocolate and malt background. Just a hint of that special b raisin flavor comes through and the nice dry yet somewhat creamy finish keeps you coming back for another sip. This is a very nice recipe ohiobrewtus!! Can't wait to compare this one with the other batch and I think I will go buy a 6er of the real thing to compare all 3 this weekend. Thanks again for sharing!

so how did the london ale batch compare to the dry english ale batch? i'm mainly concerned with which dried it out the most.

KingBrianI · 10-18-2008, 11:07 PM

well, i brewed this recipe today. for some reason i had a lot of problems but in the end it came out ok i think. could only find pale chocolate locally so used that and used UK pilgrim hops for bittering and UK challenger hops for the flavor and aroma additions. pitched a 2L starter of wyeast 1098 and the airlock was going within a couple hours. hope it turns out well. smelled pretty good!

EDIT: oh yeah, used maris otter as the base grain. between that, the pale chocolate, and different hops it might have a slightly different character than the original recipe.

jay8s · 11-05-2008, 02:43 AM

I just kegged this today. It tasted so wonderful when I took a sample. hopefully this will last til SWMBO's birthday in two weeks. On to my Chocolate Hazelnut Porter.

THANKS AGAIN OHIO!!!!!

sonetlumiere85 · 01-07-2009, 04:15 AM

I heard they use Wyeast 1028 for this recipe. I'm leery of using special b in an american robust, though. Does it really add anything closer to the beer being cloned?

ohiobrewtus · 01-09-2009, 07:57 PM

To me, the Special B gives it a bit of dark roast/dark fruit hint. It's very subtle and in the background compared to everything else though.

nowise · 02-25-2009, 10:25 PM

This looks delicious. I am brewing this after my next batch for sure.

krunner · 06-27-2009, 03:14 AM

All I have to say is wow, brewed pretty much this exact recipe(kicked up the 4%ers to 5% and the black patent just a smidgen). This was my first brew AG/extract/period and while it has only been bottled for a week and I just cracked open my first one, delicious, now I just have to contain myself until they are properly finished....

I love EF, and this gives me an excuse to go out and do a comparison

.

Thanks for the great recipe

, an awesome introduction into this hobby.

**jagg** · 08-27-2009, 05:14 PM

Hey OB, just wanted to give an update on this recipe, I brewed this on 9-28-08, I put a sixer in the cellar and forgot about it, a couple weeks ago I was digging through the cellar and found the sixer, I thought, wonder what it tastes like 11 months old, put it in the fridge for a few days, and all I can say is wow! That s*&t is freaking awesome man, I dont know if you have ever aged yours that long, but you should try it sometime, I split the batch using S-04 and Notty, these were the Notty strain bottles, anyhow just wanted to tell you how good it is at this age, and thanks for the recipe.

RC0032 · 09-30-2009, 07:30 PM

Thanks for the recipe...is this really going grain to glass in 4 weeks?