Recipe Type: All Grain
Yeast: Wyeast1968
Yeast Starter: No
Batch Size (Gallons): 5 1/2
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 31.7
Boiling Time (Minutes): 60
Color: 20.5
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

This is my take on the original recipe that was developed to celebrate Ben Franklin’s 300th birthday. Mine was brewed on 11 November 07. I will update this as the brew comes along. I used Belgian Candi Syrup in place of molasses just for fun. Plus I had some I needed to use up.
You can find the original recipe here:
http://www.beertown.org/homebrewing/pdf/Poor_Richards.pdf

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.92
Anticipated OG: 1.059 Plato: 14.61
Anticipated SRM: 18.7
Anticipated IBU: 28.2
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.3 6.60 lbs. Pale Malt(2-row) Great Britain 1.038 3
18.4 2.20 lbs. Flaked Corn (Maize) America 1.040 1
12.6 1.50 lbs. Biscuit Malt Great Britain 1.035 35
4.2 0.50 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
8.4 1.00 lbs. Special Roast Malt America 1.033 40
1.0 0.13 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Whole 5.00 14.6 60 min.
0.50 oz. Goldings - E.K. Whole 5.00 8.7 45 min.
0.50 oz. Goldings - E.K. Whole 5.00 5.0 30 min.

Yeast
-----
WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 20
Sparge Temp : 168 Time: 40

All temperature measurements are degrees Fahrenheit.