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11-12-2005, 04:52 PM
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#11
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Beer Bully
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,421
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I think I'm in on this, too! I'll aim for getting it going next weekend or, more likely, Thanksgiving. Thanks for the footwork, ORRELSE.
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11-12-2005, 07:52 PM
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#12
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Discover the motherlode
Join Date: Jan 2005
Location: Heidelberg, Germany, Baden Wurtemberg
Posts: 8,837
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I found an actual version converted down to 5 gallon size, and the hops are a lot lower than my version. I'm going to keep it the way it is--as I think it will balance okay. If this was going to be a truly authentic Ben brew, the hops would probably be lower for total IBUs. The actual recipe calls for around 27 IBUs, I went for 34. Not a big difference.
Otherwise, the 2 recipes are very similar. I'm sticking with the AG version that I posted last night. I'm still looking for someone who converts to chime in on the extract version to see if I did the specialty grains right.
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:
www.IronOrrBrewery.com
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11-13-2005, 02:24 AM
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#13
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Member
Join Date: Sep 2005
Location: Palmer, Alaska
Posts: 32
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Promash - Poor Richard's Ale
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This is the recipe I came up with using Promash and sticking to the specifics to a small degree:
Poor Richard's Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 18.00
Anticipated OG: 1.093 Plato: 22.21
Anticipated SRM: 22.8
Anticipated IBU: 32.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.079 SG 19.11 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.3 10.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
19.4 3.50 lbs. Flaked Corn (Maize) America 1.040 1
11.1 2.00 lbs. Biscuit Malt Great Britain 1.035 35
6.9 1.25 lbs. Special Roast Malt America 1.033 40
1.4 0.25 lbs. Carafa Germany 1.030 400
2.8 0.50 lbs. Molasses Generic 1.036 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Pellet 6.00 16.6 60 min.
0.50 oz. Goldings - E.K. Pellet 6.00 9.9 45 min.
0.50 oz. Goldings - E.K. Pellet 6.00 5.6 30 min.
Yeast
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White Labs WLP002 English Ale
Water Profile
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Profile: London
Profile known for: Sweet Stout
Calcium(Ca): 90.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 24.0 ppm
Sulfate(SO4): 58.0 ppm
Chloride(Cl): 18.0 ppm
biCarbonate(HCO3): 123.0 ppm
pH: 8.33
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 17.50
Water Qts: 17.50 - Before Additional Infusions
Water Gal: 4.38 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 15 Time: 60
Mash-out Rest Temp : 16 Time: 10
Sparge Temp : 17 Time: 1
Total Mash Volume Gal: 5.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Also remember that I plan on substituting Cane syrup for the molasses.
OK - So that was a bit more info than probably needed but there it is anyway.
Any additions or comments welcome as usual.
Thanks,
Jeff
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11-13-2005, 02:40 AM
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#14
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Discover the motherlode
Join Date: Jan 2005
Location: Heidelberg, Germany, Baden Wurtemberg
Posts: 8,837
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Quote:
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Originally Posted by JeffPhD2005
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Any additions or comments welcome as usual.
Thanks,
Jeff
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I am by no means a "recipe" expert, in fact far from it. I also realize this is a "special" recipe, where it is trying to replicate an older style of beer that hasn't been refined to "modern" standards. That said, I noticed a few things that I will point out.
3.5 lbs. of corn sticks out. That is a lot of corn. I'd be worried it would gum up the mash too much. I've never mashed with that much corn so I don't know, just suggesting.
If your purpose of upping some of the ingredients to add alcohol--I think it would be safe to just add the 2-row and be done with it. From past experience, a little bit of biscuit goes a LONG way. I had a hard time accepting the 1.5 lbs of biscuit that the recipe called for using the percentages given in the recipe. That is going to be one bready beer.
I've alluded to it above, but I took the suggested percentages from the online source that the recipe came from, and put those numbers into promash to get as close as I could to the recipe.
Can you not get black patent, or do you just not like it?
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:
www.IronOrrBrewery.com
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11-13-2005, 03:27 AM
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#15
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Member
Join Date: Sep 2005
Location: Palmer, Alaska
Posts: 32
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Revised Poor Richard's Ale
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Thanks for the feedback,
Yeah I hadn't looked at the total grain weight, so some backing off of the 2-row and the other ingredients.
So lets try this one..
Poor Richard's Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
11-A English & Scottish Strong Ale, Old Ale
Min OG: 1.060 Max OG: 1.090
Min IBU: 30 Max IBU: 60
Min Clr: 10 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.69
Anticipated OG: 1.070 Plato: 17.17
Anticipated SRM: 16.5
Anticipated IBU: 35.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.060 SG 14.72 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.7 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
14.6 2.00 lbs. Flaked Corn (Maize) America 1.040 1
10.5 1.44 lbs. Biscuit Malt Great Britain 1.035 35
6.4 0.88 lbs. Special Roast Malt America 1.033 40
0.9 0.13 lbs. Carafa Germany 1.030 400
1.8 0.25 lbs. Molasses Generic 1.036 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Pellet 6.00 18.3 60 min.
0.50 oz. Goldings - E.K. Pellet 6.00 10.9 45 min.
0.50 oz. Goldings - E.K. Pellet 6.00 6.2 30 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 13.44
Water Qts: 17.50 - Before Additional Infusions
Water Gal: 4.38 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 15 Time: 60
Mash-out Rest Temp : 16 Time: 10
Sparge Temp : 17 Time: 1
Total Mash Volume Gal: 5.45 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
The most corn I have used previously was 2.5 pounds and didn't get stuck, whew!
I use Carafa instead of black Patent just because I love the taste of Carafa and it usually makes a malty and smooth tasting brew.
I may still increase the 2-row just for more kick.
Jeff
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11-13-2005, 02:45 PM
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#16
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,787
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Thanks for posting all of the variations. I'm certain each will be tried by someone. I like biscuit, even though I tend to use Victory for those notes.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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11-19-2005, 08:20 PM
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#17
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Senior Member
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,810
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I'm pretty sure my MBS doesn't have Special Roast Malt America. Does anyone have a suggestion for a substitute grain?
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11-19-2005, 11:48 PM
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#18
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,787
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Just picked up my ingredients. I dumped all of the grains in one bag and then after paying for them remembered to ask if the corn had been partially pre-glutinized! Joel ask all flacked corn was pre-processed. Maybe I'll run this tomorrow or Monday.
8.00 lbs. Pale Malt(2-row) America
2.50 lbs. Flaked Maize America
1.50 lbs. Biscuit Malt Great Britain
1.00 lbs. Special Roast Malt America
2 oz. Black Patent Malt America
1/2 cup Molasses
I'm resisting the urge to use Fuggles. The grain bag smells a lot like slightly burned toast.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Last edited by david_42; 11-20-2005 at 12:41 AM.
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11-19-2005, 11:54 PM
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#19
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,787
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Cheesefood - I'd use Brown malt as a substitute.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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