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Sounds like a good recipe. I won't be doing a 10 gallon batch, so I'll split it in half and maybe bump up the specialty grains a bit for extra malt and body.

fair maiden

hey guys - I'm looking for a recipe that will get me as close as possible to the real thing. I've searched all of the recipes on here and the only one that comes close is this https://www.homebrewtalk.com/f66/edmund-fitzgerald-porter-75992/ Has anyone used this recipe or brewed their own...

This has nothing to do with answering the OP because numerous people have already contributed sound advice. I'm just stating that it would be awesome if they followed through and improved upon Smell-O-Vision that was created back in the 50's/60's. Someone could post what the smell was and give...

NP. My target ABV was 5.8%, I believe I hit 5.7 with my grain bill and mash schedule.

Here is a BYO article by Jamil on ESB profile http://byo.com/stories/item/600-esb-style-profile

ESB recipes are pretty simple if you stick to the English ale. It's straight up MO, you could add possibly a pound of Crystal to put a bit of color and body into the ale as well. EKG works, or Fuggle. The key to ESB is that it is a Bitter. You want it to be BITTER. So Stick with adding...

Once it's bottled and conditioned properly, you'll notice a change in the body and flavor. It'll be awesome.

This is true, beersmith stink in regards to newer versions requiring money. However, for beginners and intermediate brewers, Beersmith2 is worth its price and then some. There is a lot to the program. Mash profiles. Water profiles. Calculators. You put in the numbers, it calculates for you.

I know what I'm doing this weekend..... Grabbing some yeast starters and adding undissolved sugar to it..... Makes me want to watch Mr. Wizard.:ban:

I put my probe in a beer bottle filled with water and sealed it.

Good write up man. Easy to follow and love the classy jars!

Good write up man. Easy to follow and love the classy jars!

In all the years of doing stove top brewing...I never once considered this. Wow! :mug:

https://www.homebrewtalk.com/f36/controlling-attenuation-through-mash-times-60576/

Should be fine. If you have time to kill check out the sticky thread of Attenuation. Under all grain partial mash area. It will describe how mash times and mash profiles will affect your FG and attenuation.

Your steps are confusing. Can you clarify a few things? 1) you added sugar and or malt extract after the fermentation had already been completed? 2) are you aware that any additional sugar added to your fermentor after fermrntation will cause the yeast to kick back into action? 3) if you are...

This is a disturbing yet informative thread. Great fo anyone who has no idea what to look for and freak out over the tiniest speck of "that doesnt look normal."

:mug:

Bigger, better, stronger...thinner