Edmund Fitzgerald Clone
Robust Porter

 

Type: All Grain

 Date: 11/23/2009

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.92 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt - Rahr (3.5 SRM) Grain 84.62 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.85 %
0.50 lb Roasted Barley (500.0 SRM) Grain 3.85 %
0.75 oz Nugget [13.00 %] (60 min) Hops 29.7 IBU
0.50 oz Goldings, East Kent [4.73 %] (30 min) Hops 5.5 IBU
0.50 oz Cascade [5.40 %] (0 min) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 1300 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.061 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.60 % Actual Alcohol by Vol: 6.26 %
Bitterness: 35.3 IBU Calories: 268 cal/pint
Est Color: 36.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 4.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.00 qt of water at 164.8 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

Created with BeerSmith