My "Poor Richard's Ale"

As usual, I can't leave a recipe alone. I've changed this one only slightly replacing some of the 2 row with Munich and replacing the molasses with Belgian Candi Syrup I have on hand.
I think this will be my next brew.

Poor Richard's Ale

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.38
Anticipated OG: 1.074 Plato: 17.96
Anticipated SRM: 20.7
Anticipated IBU: 25.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 100 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.3 5.50 lbs. American 2-row America 1.038 2
19.1 2.75 lbs. Flaked Corn (Maize) America 1.040 1
17.4 2.50 lbs. Munich Malt(2-row) America 1.035 6
12.2 1.75 lbs. Biscuit Malt Great Britain 1.035 35
5.2 0.75 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
7.0 1.00 lbs. Special Roast Malt America 1.033 40
0.9 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
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 5.00 9.1 60 min.
0.75 oz. Goldings - E.K. Whole 5.00 12.2 45 min.
0.50 oz. Goldings - E.K. Whole 5.00 4.6 30 min.

Yeast
WYeast 1968 London Extra Special Bitter

Mash Schedule
Mash Type: Single Step
Grain Lbs: 13.63
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Ive made that recipe twice now. The second time I made it I had made some modifications to the published recipe.

Keep us posted on how your batch comes out.

- magno

I don't know if I'd call that 'poor'. Poor is more like some corn and some rice, crush it and let it ferment naturally on your back porch or in the bathroom.

This looks more like quality stuff.

Are you shooting for a particular style? This looks kinda Belgian-ish, UK-ish, Amber-ish, not...

knipknup said:

I don't know if I'd call that 'poor'. Poor is more like some corn and some rice, crush it and let it ferment naturally on your back porch or in the bathroom.

This looks more like quality stuff.

Are you shooting for a particular style? This looks kinda Belgian-ish, UK-ish, Amber-ish, not...

Click to expand...

Poor Richards Ale was a recipe created as part of a contest to cellibrate Ben Franklins 300th birthday with the goal of creating a recipe that might replicate what was made and drunk at the time. There is a great podcast about it with the brewer who designed the recipe and his rationale here: http://www.basicbrewing.com/index.php?page=60

I think you'll lose a bit of the unique flavors by leaving out the molasses, but you can always add it in later.