Beer Recipe of the Week: Poor Richards Ale

Big Brew 2006

For 5 gallons using a 6.5-gallon boil.

O.G.: 1.068
F.G.: 1.018
IBU: 26.9
SRM: 18.8
BU/GU Ratio: 0.39

Fermentables
6.75 lbs. Maris Otter ("Low Malt") (53%)
2.75 lbs. Flaked Corn (22%)
1.75 lbs. Biscuit ("High Malt") (14%)
1.0 lbs. Special Roast ("High Malt") (8%)
2.0 oz. Black Patent ("High Malt") (1%)
4.0 oz. Dark Molasses (2%) ¬ 15 minutes before the end of boil

Hops
Whole Flower Kent Golding
0.5 oz. Kent Golding, (5.0% AA), 60 minutes
0.75 oz. Kent Golding, (5.0% AA), 45 minutes
0.5 oz. Kent Golding, (5.0% AA), 30 minutes

Yeast
English - White Labs WLP002 or Wyeast 1968
OR
Scottish - White Labs WLP 028 or Wyeast 1728

For historical accuracy, no fining agents should be used; however, if you just can't help yourself, use 1 tsp. Irish moss.

Process
Mash at 154 F for 45 minutes or until complete conversion. Boil 90 minutes, adding the hops at 60, 45, and 30 minutes per the schedule. Add the dark molasses at 15 minutes to the end of the boil. Cool the wort to 68 F and transfer it to a fermenter. Take a gravity reading and then pitch the yeast and aerate well.

Carbonation
Force carbonate similar to an Olde Ale or Strong Scottish Ale (1.9 - 2.2 volumes of CO2).
-OR-
Bottle condition using ¾ cup corn sugar.