- Recipe Type
- All Grain
- Yeast
- Wyeast1968
- Yeast Starter
- No
- Batch Size (Gallons)
- 5 1/2
- Original Gravity
- 1.059
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 31.7
- 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 Franklins 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.
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.