Mersey (Nitro)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rich, roasted, Chocolate, caramel notes. 6% ABV

Heat 4.0–5.0 gallons of brewing water to about 167°F (75°C) to allow for grain addition and heat loss so the mash rests around 152°F (67°C).

Heat strike water

Add the crushed grains to the strike water while stirring to avoid dough balls. Target mash temperature: 150–154°F (65–68°C) for a balanced body with some residual sweetness. Hold for 60 minutes.

Mash in

Raise mash temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Sparge/grain rinse with enough 170°F (77°C) water to collect about 6.5–6.75 gallons of wort in the kettle (aim for ~5.25–5.5 gal after boiling losses).

Sparge

Bring collected wort to a vigorous boil. Watch for boilovers when wort first reaches a rolling boil.

Bring to a boil

At the start of a 60-minute boil, add 1.0 oz Willamette hops (bittering). Add the 4 oz brown sugar with 10 minutes left in the boil, stirring to fully dissolve. At 10 minutes remaining, add 0.5 oz Fuggles (flavor/aroma) and, if using, 1 tsp of yeast nutrient.

60-minute boil schedule

After flameout, turn off heat and let the wort settle for 5 minutes. Optionally whirlpool gently for 10 minutes to concentrate hop matter in the center. Begin chilling immediately to minimize DMS and oxidation.

Whirlpool / chill prep

Cool wort quickly to yeast-pitching temperature: 66–68°F (19–20°C) for English ale yeast. Transfer boiled wort to sanitized fermenter while minimizing splashing and oxygen pickup.

Chill wort

Aerate or oxygenate wort (shake, aeration stone, or vigorous splashing). Rehydrate or prepare yeast per manufacturer instructions and pitch the yeast into the cooled wort.

Aerate and pitch

Ferment at 66–68°F (19–20°C) for about 5–7 days or until vigorous fermentation subsides. Allow temperature to rise to the high end (68–70°F / 20–21°C) for a couple days toward the end to ensure a clean finish.

Primary fermentation

Optionally rack to a secondary for 7–10 days to let trub settle and flavors mellow. This beer benefits from a short conditioning period to round out roasted and caramel notes.

Secondary/conditioning

Target original gravity ~1.054 (to achieve ~6% ABV) and final gravity around 1.014–1.016 depending on mash profile. If FG is in range, proceed to packaging. If fermentation is stuck above expected FG, warm the fermenter slightly and ensure yeast health.

Final gravity target & adjustments

Dissolve 3 oz (by weight) priming sugar in 12–16 oz boiling water, cool, and gently mix into bottling bucket with beer. Fill bottles and cap. Prime for bottle conditioning at room temperature for ~2 weeks, then cold-condition for another week, or keg and force carbonate to ~2.2–2.4 volumes CO2.

Bottling

Serve slightly cool, around 50–55°F (10–13°C) in a nonic pint or tulip to appreciate chocolate, roasted and caramel notes. Expect a medium body with a smooth English ale yeast profile and soft hop presence.

Serving

Maris Otter Pale Malt (or 2-row pale)

Munich Malt

Crystal/Caramel Malt (60L)

Chocolate Malt

Black Patent Malt

Special B (or Dark Crystal)

Flaked Barley

Willamette hops (or East Kent Goldings substitute) – 5% AA

Fuggles (or Willamette) – flavor/aroma

Brown sugar (optional, for caramel note & fermentables)

SafAle S-04 English Ale yeast (or Wyeast 1968 / White Labs WLP002)

Water (target mash pH ~5.2–5.4; medium hardness)

Powdered yeast nutrient (optional)

Corn sugar (dextrose) for bottling/priming

Great Lakes - Edmund Fitzgerald Porter

Small Cheese n' Pep Flatbread

Comes with a pickle spear. Add cheese - $.99

Hamburger

Mac n' Cheese

Chicken Finger

Grilled Cheese

Berry Mascarpone cake

Make Great Lakes - Edmund Fitzgerald Porter Recipe in just 6h . Rich, roasted, Chocolate, caramel notes. 6% ABV

Great Lakes - Edmund Fitzgerald Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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