Edmund Fitzgerald Porter Clone

This recipe was found at quantumfish.com and was originally featured in Brew Your Own magazine. It is a clone of the Great Lakes Brewing Company's Edmund Fitzgerald Porter, a robust porter, dry, with elements of licorice, French roast coffee, and chocolate.

Brewer:	Oregonian Redibird		Email:	-
Beer:	Edmund Fitzgerald Porter Clone		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	102 HCU (~36 SRM)		Bitterness:	24 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Used water from fridge dispenser (filtered, I hope).
Grain:	.75 lb. American crystal 60L .5 lb. American chocolate .5 lb. Roasted barley
Steep:	Steeping temperature should have been 155°, but I had the heat high and it got to 175° before I knew it. I turned the heat off, and by the end of the 30 minute steep the temp had finally fallen to the target. Whoops.
Boil:	60 minutes	SG 1.123	2.5 gallons
	6.5 lb. Light malt extract 1 lb. Cooper's Light dry malt extract
	Light dry malt extract is added at 15 minutes. Also, Irish moss and yeast nutrient added at 15 minutes.
Hops:	1 oz. Northern Brewer (10.6% AA, 60 min.) .5 oz. Fuggles (4.9% AA, 30 min.) .5 oz. Cascade (aroma)
Yeast:	WLP013 London Ale Yeast pitched morning after brewing.
Log:	Brewed 1/16/11. Primary fermentation for 10 days in glass 6 gallon carboy. Secondary in glass carboy for 10 more days. FG was 1.016.
Carbonation:	3/4 c corn sugar
Tasting:	Okay after 2 weeks in the bottle... delicious after 4 weeks in the bottle. It didn't end up as dark as it should have, which explains the low OG. Possibly should have steeped longer, sparged better, or kept grains outside of the sock.

Recipe posted 04/14/11.