Edmund Fitzgerald Porter Clone tribute

"Edmund Fitzgerald Porter clone" tribute.

I bought a copy of The Best of Brew - 250 Classic Clone Recipes.

I'm using a lighter grain bill. This will be a hoppy Ale. I didn't pick up the chocolate malt or the roast barley. I am using pretty close to the correct hops. I don't have yeast nutrient.

I did pretty well on my mash temps and went with the hotter sparge.

This is an ale inspired by the listed named beer.

6.5lbs - 2 Row
2.5lbs - 2 row Vienna Malt
1.5lbs - Crystal 10L
0.5lb - Cara Amber
___________________________
11lbs - total

Minimum water should be 8 gallons

Safale s-04 dry ale yeast.

Crushed grains stored in my freezer.

Mash in 1.5 gal to 160 deg F Used 180 deg F, added slowly to bring cold grain up to temp. Added 2.5 gallons 160 deg F to continue mash.

Had a hard time keeping the temp up where I wanted it.
Had to drain, reheat part of mash, and add back in.

Take first runnings and leave grain bed really wet.

Sparge 1, 2.5 gal at 175 deg F water temp "modified fly" w/dwell at 20 minutes.

Sparge 2, 1.5 gal at 140 deg F water temp "modified fly" then drain.

7 gallons Pre-boil. ...one gallon too many....

Hops

60 min. - 1.0 oz Fuggles pellet
30 min. - 0.5 oz Fuggles pellet
3 min. - 2.0 oz Cascade whole leaf hop. (four handfuls)

Cooled a sample to get specific gravity.

Took a sample and cooled for SG. 1.034 after slow rolling boil.

Tastes quite bitter, quite hoppy and sweet - too early to tell - it will probably change a lot after fermenting and over the next few weeks bottle conditioning.

Cooled overnight in a "Gales of November" garage.

Start yeast in 1 cup room temperature water for a few
minuets till you see activity. Pitch yeast and cover pot.

HHmmmn, This isn't showing up in "My Topics"?

Without any roasted grains, is this even a porter? Seems like an american amber ale to me.

Definitely not a Porter anymore, but should be tasty nonetheless.

devilishprune said:

Without any roasted grains, is this even a porter? Seems like an american amber ale to me.

Click to expand...

Yeah, I tried to qualify it. That's why I added tribute at the end of the title. There were a lot of the same ingedients. The flavor of teh wort reminded me of the wort from an IPA I did a long time back.

I wonder how close the original recipe would end up to Summit Great Northern Porter. That is awesome beer.

One of my friends was going tocome over for a beer last night and brew with me, but got caught up in parenting. This might be a good excuse to get the whole grain bill and give it a whirl. I have plenty of fermenting space.

It's done bubbling and the trub is falling to the bottom. I'm thinking of doing the bottling, but I'm wondering what I should expect for a final gravity with the lower OG. 1.008-ish?

It smells great. I hope I don't disappoint myself.

...and I went and ordered the stuff for the full lbown porter this evening.

Brew night. This will be my first attempt at a dark beer.

....three hours later. Oh man. I should have done this a long time ago. The wort smells awesome. Roasty-chocolaty-hopppy heaven.

I'm straining every last teaspoonful of tannin laden wort from the mash-tun too.

Slightly modified from The best of Brew your Own - 250 Classic Clone Recipes
22 lbs - 2 Row pale malt
2.2 lbs - 2 Vienna Malt
1.5 lbs - Crystal Malt 60L
1 lb chocolate malt 350L
1 lb roast barley 450L

___________________________
27.7lbs - total

Minimum water 1.5x27.7lbs grains - approx 11 gallons
I may add a little extra for grain absorption.
0.2 gallons absorbed per lb of grain = 5.5 extra
18.5 gallons total

Mash 8.5 gal at 160 deg F

Take first runnings and leave grain bed really wet.

Sparge 1, 4 gal at 180 deg F dropped to 163 deg F, "modified fly" w/dwell at 20 minutes.

Sparge 2, 4 gal at 180 deg F dropped to 163 "modified fly" then drain.

About 12 gallons Pre-boil. ...one gallon too many (again)....

Hops

60 min. - 2.0 oz Northern Brewers pellet
30 min. - 1.5 oz Fuggles pellet
3 min. - 2.20 oz Cascade whole leaf hop. (1.1x original 2 oz).
(I bought a scale because I over did it on the Ale version of this recipe)

Cooled a sample to get specific gravity.

Took a sample and cooled for SG. ______ after slow rolling boil.


Cooled overnight in a "Gales of November" garage.

Left out the yeast nutrient - changed the yeast - Ive been having good luck with dry
Safale s-04 dry ale yeast.

Start yeast in 1 cup room temperature water for a few
minuets till you see activity. Pitch yeast and cover pot.


Tastes ________ - too early to tell - it will probably change a lot after fermenting and
over the next few weeks bottle conditioning.

The last teaspoon of tannin laden wort was really tasty. It had a tangy after-taste.

edit

OK, I opend a botle of the Tribute Ale tonight. It is already settling town and turning quite IPA-ish. I think I am still too impatient. Some of the caps are starting to bulge - again.

This has a pretty nice head a good hop boquette, it's nice and light and I grabbed it right out of a 65 degree closet. Can't wait till it's a lest 4 weeks old. I have me hopes up.

This beer accidentally has quite a resemblance to Point Cascade Ale. I am really enjoying it. It's quite hoppy, but not too much.