Gerald Fitzedmund Porter (AG)

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.5 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.2 1.00 lbs. Munich Malt America 1.033 10
8.2 1.00 lbs. Crystal 60L Great Britian 1.034 60
6.1 0.75 lbs. Chocolate Malt Great Britain 1.034 350
4.1 0.50 lbs. Black Patent Malt Great Britain 1.027 500


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Goldings - E.K. Whole 4.75 50.2 90 min.
0.50 oz. Goldings - E.K. Whole 4.75 3.1 20 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.5 5 min.


Mash Schedule
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Mash Type: Single Step

Grain Lbs: 12.25
Water Qts: 14.70
Qts Water Per Lbs Grain: 1.20

Saccharification Rest Temp : 154F Time: 60
Sparge Temp : 170F

Fly Sparge: 5.65 Gallons

5.5 gallon recipe
Yeast - WLP002 or Wyeast 1968



SWMBO really loves Edmund Fitzgerald (just the beer folks), so for her enjoyment, I fashioned this as a Brittish clone with a bit more body - it is a big hit here and is now a house beer. Definitely balanced more towards malt and chocolatey roastiness - I wasn't going for a hoppy American version (that's what APAs are for). If you think this beer might be for you, comments from Beer Swap III are here.

EDIT: A version of this recipe with 4 ounces of chocolate malt pulled out and replaced with 8 ounces of pale chocolate malt was the highest scoring Porter in East region round 1 judging for the 2008 NHC and only half point below the top scoring Porter in the country although it didn't manage to advance to round 2.

For most of us, this is a "single sparge" beer.

IS this a 5 gallon recipe? and did you use a 90 min boil?

Yeast? Im thinking 0-5..... but I would love to hear otherwise!

I am brewing this one up right now, it is a 5.5 gal batch as best I can tell when I plugged it in to recipe builder.

I plan to do this one with the intent to put it on some Vanilla beans in secondary. I love Vanilla Porter and this recipe caught my eye. So I am going to experiment with it. Oh, I am using Safale -04 to keep the roots a little British.

Thanks for the recipe!

This looks good.. I love Ed Fitz

Use London ale yeast for the authentic Great Lakes strain

Is there any way that someone can convert this to an extract based recipe? I love Edmund Fitz.