American Porter Edmund Fitzgerald Porter Clone

[SD-SLIM]

If I'm kegging can I just drop the whole beans and vodka right into the keg? Or do you strain out the beans and only drop in the vodka itself?

Just drop in the vodka, you want to remove the bean from the alcohol...for a while it will extract flavors but with any fruit/vegetable it will eventually start to give unwanted flavors

 

[Jas53]

Hello All,

I didn't see this recipe in the database so I thought I would post it, because it's a damn fine Porter! This comes from the North American Clone Brews book and is a very close and enjoyable cloned recipe!

Original Gravity = 1057
Final Gravity = 1012
ABV = 5.7%
IBU = 55-60
SRM = 29
Size = 5.25 gallon

ALL GRAIN RECIPE:

8 lbs Pale Malt
.75 lbs Crystal Malt 50l
.5 lbs Chocolate Malt
.5 lbs Roasted Barley

Bring to Boil and add:
7 AAU's of Northern Brewer Hops
Boil 30 minutes then add:
4 AAU's of Fuggles Hops
Boil 30 minutes then add:
4 AAU's of Cascade Hops
Boil 30 minutes then add:
4 AAU's of Cascade Hops

Cool 5.25 gallons of wort down to 65 degrees and pitch:
Wyeast 1968

Ferment for two weeks, transfer to a secondary and cool condition (50-55 degrees) for 3 to 4 weeks...keg/bottle and drink at (recommended serving temp) 50 degrees!

To figure out how much hops you need, please use this calculator: http://realbeer.com/hops/bcalc_js.html

If you need partial mash or extract conversion let me know!

Can I get the partial mash & extract conversions? Thanks

 

[SD-SLIM]

Can I get the partial mash & extract conversions? Thanks

6lb of Pale Malt extract to sub Pale Malt, keep the rest of the grain the same and place in a grain bag...hope this helps.

 

[jeremy2027]

Might be a stupid question but I am assuming this is a 90min boil?

 

[SD-SLIM]

Might be a stupid question but I am assuming this is a 90min boil?

Yes 90 minute boil...there is no such thing as a stupid question in this forum!

 

[0verdrive]

Yes 90 minute boil...there is no such thing as a stupid question in this forum!

Sorry for resurrecting an old thread, but I'm getting ready to do a porter, and this one looks promising!

However, I had a question about the boil time. It's been mentioned that this is a 90 minute boil - no problem, I can do that. But out of curiosity: why 90 minutes?

I assume the 90 minute boil is determined by the hops additions? Won't you get the same bitterness amounts (and no flavor or aroma) from the first two additions? If that's the case, why not add both the Northern Brewer and Fuggles at the same time, and cut the boil time by 30 minutes?

Is the prolonged boil intended to boil off a certain amount of water? If so, what (pre-boil) starting volume should I aim for? (Should I just figure out how much I boil off per hour, and plan for 5.25 gallons + trub loss + boil loss?)

Thanks!

 

[SD-SLIM]

Sorry for resurrecting an old thread, but I'm getting ready to do a porter, and this one looks promising!

However, I had a question about the boil time. It's been mentioned that this is a 90 minute boil - no problem, I can do that. But out of curiosity: why 90 minutes?

I assume the 90 minute boil is determined by the hops additions? Won't you get the same bitterness amounts (and no flavor or aroma) from the first two additions? If that's the case, why not add both the Northern Brewer and Fuggles at the same time, and cut the boil time by 30 minutes?

Is the prolonged boil intended to boil off a certain amount of water? If so, what (pre-boil) starting volume should I aim for? (Should I just figure out how much I boil off per hour, and plan for 5.25 gallons + trub loss + boil loss?)

Thanks!

Since this came from a clone book I can't assume to know all the reasons for the boil time, however I would summarize that it's to marry the flavors in a way that mimic the beer being cloned. I followed the instructions to the letter and made a damn good beer!

 

[0verdrive]

Since this came from a clone book I can't assume to know all the reasons for the boil time, however I would summarize that it's to marry the flavors in a way that mimic the beer being cloned. I followed the instructions to the letter and made a damn good beer!

I figured that might be the case - and I imagine I'll follow the instructions as well. But I was just curious because (as I understand it) there shouldn't be any difference in flavor or aroma for anything boiled past 60 minutes. So I'm curious if anyone has any insight as to why this would make any difference. Can you get more bitterness amounts by boiling longer than 60 minutes? Any other reason for the longer boil time?

(I just figure I may as well use this recipe as a learning exercise, if anyone has any insight.)

 

[Helly]

I picked up the ingredients for this yesterday. Sounds really good. Thanks for sharing.

 

[homebrewertodd]

Sorry for the dumb question, but could someone tell me how to convert the aau's to oz's for the hops? Not sure how to do this, and I really want to try this recipe.

 

[SD-SLIM]

Sorry for the dumb question, but could someone tell me how to convert the aau's to oz's for the hops? Not sure how to do this, and I really want to try this recipe.

It's simple, take the aau's of your hops (which is give per ounce) and add until you get to the aau's of the beer. Example is your hops were 4.5 aau and the recipe called for 9 aau, that means you would need 2 ounces.

 

[Jkenward]

New brewer question...If I only have capacity for a 5 gallon batch, could I make this recipe even though its formulated for 5.25 gallons? I assume it would raise the og, and concentrate the flavors a bit making it different from the original, but would it still make an acceptable beer?

 

[SD-SLIM]

New brewer question...If I only have capacity for a 5 gallon batch, could I make this recipe even though its formulated for 5.25 gallons? I assume it would raise the og, and concentrate the flavors a bit making it different from the original, but would it still make an acceptable beer?

Most fermentors are 6 gallons, however secondary fermentors can be 5....the reason why fermenters are 6 is that their is a air gap needed during primary fermentation....my point in all of this, is that if you have a 5 gallon fermentor, then you can only brew 4 to 4.25 gallons at a time.
So yes you could make this recipe, just divide quantities by the number of gallons, then multiply by the number of gallons you plan to brew....example: beer recipe calls for 10 pounds of two row for a 5 gallon batch, that is 2lbs per gallon...I want to make 4 gallons, so that equals 8.

 

[Jkenward]

Most fermentors are 6 gallons, however secondary fermentors can be 5....the reason why fermenters are 6 is that their is a air gap needed during primary fermentation....my point in all of this, is that if you have a 5 gallon fermentor, then you can only brew 4 to 4.25 gallons at a time.
So yes you could make this recipe, just divide quantities by the number of gallons, then multiply by the number of gallons you plan to brew....example: beer recipe calls for 10 pounds of two row for a 5 gallon batch, that is 2lbs per gallon...I want to make 4 gallons, so that equals 8.

Well, I do have a 6 gallon bucket fermentor and a 5 gallon carboy. Does a 6 gallon bucket have enough head for a 5.25 g in primary? I suppose I could use a gallon jug for an extra secondary ...or skip the secondary altogether. Thoughts?

 

[SD-SLIM]

Well, I do have a 6 gallon bucket fermentor and a 5 gallon carboy. Does a 6 gallon bucket have enough head for a 5.25 g in primary? I suppose I could use a gallon jug for an extra secondary ...or skip the secondary altogether. Thoughts?

6 gallon bucket will work fine for 5.25. In regards to a secondary...I only use them when age a beer or when the recipe calls for fresh fruit...other than that I never use a secondary and always have amazingly clear beers....the science behind not using a secondary is this: beer starts fermenting within 24 hours of adding yeast, depending on the type of beer/yeast it will go in to a vigorous fermentation that may last anywhere from 2 days to 11 days...after that is complete, the yeast will start eating by products from the vigorous fermentation, and while very little noticeable action can be seen, the yeast are still working...after a total of three weeks you have amazingly clear beer....now if you remove your beer from the yeast, you are limiting the yeast cells that will actually clean up the beer. The older books called for secondary fermentation, but even John Palmer has backed away from that now.

 

[Helly]

I have this in the keg right now. I haven't done a side by side yet but I'm pretty sure mine won't match the original due to a number of reasons (grain wasn't fresh because I waited too long to brew, I didn't hit SG figure, I messed with hop schedule a bit). It's definitely lighter in color than it should be. Nevertheless I am happy with this brew and I expect it to go fast this week while celebrating the holidays with family and friends. It has a very nice roasty, malty flavor but it's not overpowering. Can't wait to share it. Cheers.

 

[Helly]

After letting it sit and carb up properly, this is really good. Definitely will be in the regular winter rotation. Still some left in the keg but I shared a lot with family and friends over Christmas. I hope to do a side by side with the original yet and I'll post a pic this week.

 

[SD-SLIM]

After letting it sit and carb up properly, this is really good. Definitely will be in the regular winter rotation. Still some left in the keg but I shared a lot with family and friends over Christmas. I hope to do a side by side with the original yet and I'll post a pic this week.

Glad it turned out good!

 

[Helly]

Here it is side by side. Color is pretty similar. The head on the original comes out a caramel color while mine has more of a pale head. In terms of taste, mine is definitely malt forward while the original has more hoppiness to it. This part, however, is likely due to me messing with the recipe versus the OP's recipe. I'm guessing he's nearly spot on since I scaled it back about 15-20%. In any event thanks for sharing the recipe and for letting me share my version. SWMBO is really enjoying it too.

 

[Helly]

I've been sick all week but I just had a sip of SWMBO's draft. This beer just keeps improving. The flavors are developing and there's more depth to it. Thanks again for the recipe, I love this one.

 

[homebrewertodd]

Hi. Sorry for the question. I'm going to do the extract version. My question is, am I steeping the specialty grains before the boil? Thanks.

 

[SD-SLIM]

Hi. Sorry for the question. I'm going to do the extract version. My question is, am I steeping the specialty grains before the boil? Thanks.

Yes...you will bring the water to 150-160, add the grains and hold for 30 minutes...bring to boil, do hop schedule.

 

[homebrewertodd]

That's what I was thinking, but had to confirm. I love Edmund Fitzgerald porter and can't wait to try this one out.

 

[Helly]

Just killed the keg of this tonight. Man it was good. I will definitely be brewing it again, probably in the fall. Thanks for sharing.

 

[SD-SLIM]

Just killed the keg of this tonight. Man it was good. I will definitely be brewing it again, probably in the fall. Thanks for sharing.

I think I'm brewing some of this today...just to have ready for a cold day!

 

[Epimetheus]

This turned out very well. I like brews with fewer ingredients, not a laundry list. The EF recipe is a great starting point. I made slight changes based on what I had on hand. My target was a below 5.0% ABV black porter with a very malty character.

It is not quite an EF clone so I named it "The Little, Brown Porter" after the textbook "Little, Brown Handbook" of English writing styles All the malt was organic and from Valley Malt, the first new malt house on the east coast in 100 years.

The Little, Brown Porter recipe on Brewer's Friend

Notes:
Very satisfactory. Black as night, a little dry, toast and coffee and chocolate are in there very mildly. Malty and a tiny bit of hops bite. The head was correctly low and tan but dissipated too quickly for my liking.

Changes for next time:
Try mashing at a higher temp (156-158 F) for more malt flavor, add 2 to 4 oz Cara-pils for head retention.


Process: BIAB
All-grain recipe, 5.25 gallons

Original Gravity = 1.048
Final Gravity = 1.013
ABV = 4.5%
IBU = 51
SRM = 31
Size = 5.25 gallon

ALL GRAIN RECIPE:

9 lb American - Pale 2-Row (Valley Malt)
2 lb American - Caramel / Crystal 60L (Valley Malt)
2 oz American - Chocolate (Valley Malt)
8 oz American - Black Barley (Valley Malt)

Mash at 153 F for 60 min

Bring to Boil and add:
1 oz Centennial 60 min
1 oz Willamette 30 min
1 oz Fuggles 15 min

Cool and pitch yeast
1 packet dry yeast Safale-05

Ferment 14 days at 65F nominal basement temperature

Bottle with 3 oz table sugar, condition 14 days minimum.

 

[PaulBiya]

6lb of Pale Malt extract to sub Pale Malt, keep the rest of the grain the same and place in a grain bag...hope this helps.

Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?

 

[SD-SLIM]

Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?

Liquid

 

[SD-SLIM]

Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?

And you can top off with water, but the flavors don't get a chance to blend with the liquid by doing it this way.

 

[homebrewertodd]

brewed this one two days ago, missed the og by about .005. got 1.055. i dont think thats going to affect it too much. cant wait to get me some of this!