American Porter Edmund Fitzgerald Clone (AG)

[te-wa]

im liking the sounds of the OP's recipe. im wondering, should i go for adding some adjuncts to make it a pumpkin? maybe 2 cans of pureed libby's and some spices.. to the boil.
i find that robust porter makes a great base for pumpkin porter. great, smooth mouthfeel and no oats needed. thoughts?

 

[te-wa]

decided against it. just brewed the clone, per recipe. it's a great beer, and a classic example of the perfect porter.
i mashed at 152 and ferm'd with 007 at 66. one week in secondary (keg) at room temp. i'll be sharing some tomorrow at ASH fall festival.

 

[brewski09]

I'd say this one is a bit too roasty for something like pumpkin. I love the beer but would go with a milder porter for the pumpkin.

 

[te-wa]

I'd say this one is a bit too roasty for something like pumpkin...

i agree. the special B in this clone is perfect for this style. just the right balance. i once made a dry stout w/ a pound of bk patent, it tasted like an ash tray. never again!
this beer is fine how it is. no need for adjuncts. i'll brew it again someday (although, may step up the mash and/or add oats) - just my curiosity to see the results.

 

[Damian13]

Does anybody have the 5 gallon conversion for this? Should I just half everything?

 

[GilSwillBasementBrews]

I would just halve everything.

 

[Kyle]

Has anyone tried adding cacao nibs to the secondary for this recipe? I want a more chocolate flavor, but don't know if this would be a good recipe for that.

 

[brewski09]

Has anyone tried adding cacao nibs to the secondary for this recipe? I want a more chocolate flavor, but don't know if this would be a good recipe for that.

I get a dry/dusty/dirty character from cacao nibs. If you're going to do it I'd drop a little bit of the higher killed stuff to maintain some balance. Or mash higher.

 

[makisupapolice14]

Any water profile or Ph that is preferred for this beer? Looks very nice

 

[Rush]

Just bought the grains for this recipe as my first BIAB venture. Been extract + steeping grains for years and finally bit the bullet.

 

[Rush]

Well the results are in from my previous post. This was my first BIAB brew. I brewed this per the original recipe on the 1st page, added 1/4LB of pale chocolate since I had it on hand, and used US-05 Yeast which fermented down to 1.012.

I've never had Edmund Fitzgerald, but this recipe looked great, and wow is this a great porter. Great amount of roasted and chocolaty notes with a relatively dry finish. I'll surely be brewing this again.

 

[Damian13]

used US-05 Yeast which fermented down to 1.012.

Hi there, do you mind sharing what your OG was on this. I have a batch in the final stages of fermentation (also BIAB) but I only hit 1. 052 OG. Thanks.

 

[Rush]

Hi there, do you mind sharing what your OG was on this. I have a batch in the final stages of fermentation (also BIAB) but I only hit 1. 052 OG. Thanks.

I had an OG of 1.055.

 

[Damian13]

So my fermentation has stopped at 1.016 consistent for 3 days. Its higher than I expected and with the og at 1.052 it will be a low abv porter. I love the color and the flavor is great although really roasty(a little astringent), which at 11 days I am guessing is normal? Hopefully it mellows with a little time. My question is... Should I leave it at room temp for another week in the fermentor or should I cold condition for that time before bottling?

 

[Damian13]

That gigantic picture is my hydro sample btw

 

[bonecitybrewco]

Has anyone put this on vanilla or peanut butter, or is it too roasty for that? I feel it might be an incredible base for a coffee vanilla Porter or a peanut butter Porter as the chocolate is there just from the malts. Any thoughts? Really want to plan this one out ahead of time.

 

[Mojzis]

I haven't done so myself, but I think it makes a great base recipe to add another flavor component to.

I have been planning to do a batch with coffee sometime in the near future.

 

[Mojzis]

So my fermentation has stopped at 1.016 consistent for 3 days. Its higher than I expected and with the og at 1.052 it will be a low abv porter. I love the color and the flavor is great although really roasty(a little astringent), which at 11 days I am guessing is normal? Hopefully it mellows with a little time. My question is... Should I leave it at room temp for another week in the fermentor or should I cold condition for that time before bottling?

Personally I would leave it until day 14 or so and then bottle. Age for 3-4 weeks in bottles then consume. But that's just me. I don't see the benefit of cold conditioning a low abv porter.

 

[bonecitybrewco]

So based on 17 pages of feedback, it sounds like if WLP007 is not an option that US05 is the far and away better choice over S-04 or similar. This is the problem with limited yeast availability locally. $20 for one smack pack shipped is nuts. Have to order 5 different yeasts just to make it worth it, and without a dedicated yeast fridge, it gets on SWMBO's nerves to just have mason jars of yeast littered throughout the fridge.

 

[Mojzis]

I like the result of us05, I just mash accordingly. Nottingham should be good as well...

 

[brewski09]

So my fermentation has stopped at 1.016 consistent for 3 days. Its higher than I expected and with the og at 1.052 it will be a low abv porter. I love the color and the flavor is great although really roasty(a little astringent), which at 11 days I am guessing is normal? Hopefully it mellows with a little time. My question is... Should I leave it at room temp for another week in the fermentor or should I cold condition for that time before bottling?

This is a very roasty porter and is supposed to be. It causes issues in judging when someone submits a beer like it and people ding it for being too roasty, I always have to point out the classic examples and ask if they've had it, then explain it actually has more roast character than the homebrew. My other favorite porter is the heretic shallow grave which is a smoother chocolaty porter.

On a brewing note, you can leave it a little bit longer to make sure all the roast grain particles drop out and that can help with astringency.

 

[Damian13]

I kegged this 2 days ago after cold crashing and adding gelatin. The sample I took had balanced out and tasted really good. I will write more on how this brew came out once it has carbed properly.

 

[Damian13]

10 days in the keg this beer is delicious. Strikes the perfect balance between chocolate, sweetness, and roast. Very ,very happy with this beer. Even though I missed my OG and ended up with a lower abv porter, it doesn't drink like it. Great Recipe!

 

[Paulaner]

I recently brewed this beer with the only exception being I sub'd carafa special 3 for the black patent malt as I have an abundance of it and it turned out very good. Now I am looking at Roger Protz The Taste of Beer book and he states in there that Edmund Fitzgerald is brewed with roasted barley and 3 different hops: cascade, northern brewer and willamette and is 60 IBU's. Since I have never had the original beer, what is everyones thoughts on subbing the black patent for roasted barley and having such high IBU's?

 

[bonecitybrewco]

I recently brewed this beer with the only exception being I sub'd carafa special 3 for the black patent malt as I have an abundance of it and it turned out very good. Now I am looking at Roger Protz The Taste of Beer book and he states in there that Edmund Fitzgerald is brewed with roasted barley and 3 different hops: cascade, northern brewer and willamette and is 60 IBU's. Since I have never had the original beer, what is everyones thoughts on subbing the black patent for roasted barley and having such high IBU's?

Great Lakes website disagreed with that IBU level but agrees with the rest.

 

[bonecitybrewco]

Brewed 5 gallons last weekend. Decided to take it in a different direction just for fun. (Used roasted barley instead of black malt, Crystal 80 instead of Crystal 60 and the last addition was Cascade instead of Willamette as GLBC has updated ingredients on website) Mashed at 152 and fermented with S04 at a little higher temperature. There is a lovely english-y toffee/dark fruit character on the nose. It's different for a robust porter but it's fantastic. It fermented out in 3 days flat and so yesterday I added 2lbs of PB2. Adding 1 oz of super good quality vanilla extract today. I'm gonna let that sit for 7 days and then bottle with a little more vanilla extract if needed. There's a lot going on with this beer. I believe it's related to the Special B. Ohiobrewtus this is an extremely good beer on it's own. It's also a dang fine base beer to experiment with. I love it. Thank you.

 

[Joon1975]

Plan on brewing this tomorrow. I hear different opinions on yeast. What would be the best yeast for this brew? What about fermenting temps? Secondary? I plan on legging this beer.

 

[govner1]

I used WY1098 w/ great outcomes.

 

[bonecitybrewco]

Plan on brewing this tomorrow. I hear different opinions on yeast. What would be the best yeast for this brew? What about fermenting temps? Secondary? I plan on legging this beer.

Common view is US-05 in mid 60's to produce the clean and dry character. I only used S-04 because I am shooting for something different altogether.

 

[Joon1975]

I just brewed this on Sunday and can wait for the results! My questions are is secondary necessary? If not, how long should I leave in primary before I keg? Thanks!