- Recipe Type
- All Grain
- Yeast
- WLP002
- Yeast Starter
- 1 Qt
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.062
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Color
- 40
- Primary Fermentation (# of Days & Temp)
- 7 at 66F
- Secondary Fermentation (# of Days & Temp)
- 20 at 66F
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
-------------
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.
% 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
-------------
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.