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Recipe: Great Lakes Edmund Fitzgerald Porter
Much-awarded and much-acclaimed, from Great Lakes Brewing in Cleveland, Ohio, here is a homebrew-scale recipe for the robust yet smooth-drinking American porter that has inspired many others.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.061
FG: 1.015
IBUs: 37
ABV: 6%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.061
FG: 1.015
IBUs: 37
ABV: 6%
[PAYWALL]
MALT/GRAIN BILL
9.1 lb (4.1 kg) pale two-row
2.1 lb (953 g) Crisp Crystal 77°L
12 oz (340 g) chocolate malt
4 oz (113 g) roasted barley
HOPS SCHEDULE
0.3 oz (9 g) Nugget at 60 minutes [13 IBUs]
1.4 oz (40 g) Willamette at 30 minutes [18 IBUs]
1.4 oz (40 g) Cascade at 5 minutes [6 IBUs]
YEAST
Wyeast 1028 London Ale
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 30 minutes, raise to 160°F (71°C) for 15 minutes, then raise to 170°F (77°C) for 5 minutes and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to about 63°F (17°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C), then raise to 68°F (20°C) and hold a few days for a diacetyl rest. Crash and keep cold for 2 weeks. Package and carbonate to about 2.65 volumes of CO2.
BREWER’S NOTES
Cleveland’s water is moderately hard. We add calcium sulfate to the mash water at a rate that would be about 0.22 oz (6 g) for a 5-gallon (19-liter) batch.
