edmond fitzgerald clone 20A - Beer Recipe - Brewer's Friend

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edmond fitzgerald clone 20A

229 calories 23.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 76% (brew house)
Source: great lakes brewing
Hop Utilization: 95%
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Sunday October 22nd 2023
1.069
1.017
6.8%
41.0
29.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Brewers Malt 2-Row9 lb Brewers Malt 2-Row 37 1.8 69.6%
12 oz Great Western - Crystal 75L12 oz Crystal 75L 29 75 5.8%
13 oz Crisp Malting - Brown Malt13 oz Brown Malt 32.7 65 6.3%
13 oz Briess - Roasted Barley13 oz Roasted Barley 33.1 300 6.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.9%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 3.9%
9 oz Brown Sugar9 oz Brown Sugar 45 15 4.3%
4 oz Briess - Caramel Munich 60L4 oz Caramel Munich 60L 35.4 60 1.9%
207 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 26.8 40%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 2.38 20%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 1 min 0.28 20%
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 20 min 11.49 20%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 g Gypsum Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 ml Lactic acid Water Agt Sparge 1 hr.
7 g Yeast Nutrients Other Primary 18 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.64 psi       Temp: 55 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion 166 °F 152 °F 60 min
1.5 gal Sparge 167 °F 167 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 3.61 14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.2 20.8  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Brewed 2/21/2024 using harvested yeast wlp028 from 2/10/2024.
Had O>G> 1.072 to 1.068 so settled on 1.069
mash ph @ 45 minutes =5.3
wort after boil ph= 5.1
KEG 3/6/2024 FG = 1.017 @ 63 F

went over ABV 6.5% out of style.( Style = 6.5 )

3/6 Beer (flat) has lots of flavor
3/22 beer is clear, copper color, medium body,keeps some head,
has good flavor, can taste can taste roasted barley and brown
malt. Not a one pint and not a session drink. maybe 3

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  • Last Updated: 2024-03-23 17:41 UTC