Poor Richard's Ale

All Grain Recipe

Submitted By: cacack (Shared)
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Brewer: Junction Brew Club
Batch Size: 6.00 gal	Style: Old Ale (19A)
Boil Size: 7.76 gal	Style Guide: BJCP 2008
Color: 15.4 SRM	Equipment: Clonch 10gal Pot / Igloo (6.0gal)
Bitterness: 22.6 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6 lbs 12.00 oz	Maris Otter Malt (Muntons) (3.0 SRM)	Grain	1
2 lbs 12.00 oz	Corn - Yellow, Flaked (Briess) (1.3 SRM)	Grain	2
1 lbs 12.00 oz	Biscuit (Dingemans) (22.5 SRM)	Grain	3
1 lbs	Special Roast (Briess) (50.0 SRM)	Grain	4
2.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
0.50 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	6
0.75 oz	Goldings, East Kent [5.0%] - Boil 45 min	Hops	7
0.50 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	8
4.00 oz	Molasses [Boil for 15 min] (80.0 SRM)	Sugar	9
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	10

Notes

https://www.homebrewersassociation.org/how-to-brew/what-would-ben-franklin-drink/ Tony Simmons’ colonial recipe, Poor Richard’s Ale, was brewed by 100 breweries across 35 states to celebrate Franklin’s 300th birthday on January 17, 2006. Description: Poor Richard’s Ale has a complex aroma with a pleasant malty, corny, and slightly nutty character, enhanced by a slight molasses-spiced undertone that adds an almost fine tobacco-like quality. The flaked corn will lighten the body and provide a nice counterbalance to malt flavors. Hop bitterness and flavor are designed to be medium-low. The molasses will add an additional level of spiciness/bitterness that will compensate for the lower IBU level (providing an impression of more bitterness than a typical Strong Scotch Ale.) Yeast Subsitutes: English (WLP002 or WY1968) or Scottish (WLP028 or WY1728)

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