An old homage to Ben Franklin; who wouldn't drink a beer with Ben? This recipe comes from Big Brew Day back in '06, and it is about time we bring it back for the sake of historical beers everywhere.
Poor Richard’s Ale | Specialty Beer
- 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
- 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
- English - White Labs WLP002 or Wyeast 1968
- 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.
- Original Gravity: 1.068
- Final Gravity: 1.018
- ABV: 6.5%
- IBU: 26.9
- SRM: 18.8
- Boil Time: 90 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
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.
- Force carbonate similar to an Olde Ale or Strong Scottish Ale (1.9 – 2.2 volumes of CO2).
- Bottle condition using ¾ cup corn sugar.