Poor Richardís Ale - Ben Franklin - By Tony Simmons

A ProMash Recipe Report



BJCP Style and Style Guidelines
11-B Strong Ale, Strong Scotch Ale

Min OG: 1.072 Max OG: 1.088   
Min IBU: 14 Max IBU: 35   
Min Clr: 10 Max Clr: 47  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 16.00 Wort Size (Gal): 16.00
Total Grain (Lbs): 38.33      
Anticipated OG: 1.068 Plato: 16.7
Anticipated SRM: 19.6        
Anticipated IBU: 23.2      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 20.65  Gal   
Pre-Boil Gravity: 1.053  SG 13.1 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
59.1 22.67 lbs.  Pale Malt(2-row) England 1.038 3
19.1 7.33 lbs.  Flaked Corn (Maize) America 1.040 1
12.2 4.67 lbs.  Biscuit Malt England 1.035 35
7.0 2.67 lbs.  Special Roast Malt America 1.033 40
0.9 0.33 lbs.  Black Patent Malt Great Britain 1.027 525
1.7 0.67 lbs.  Dark Molasses    1.048 250

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.33 oz.  Goldings - E.K. Whole 4.75 8.1 60 min
2.00 oz.  Goldings - E.K. Whole 4.75 10.9 45 min
1.33 oz.  Goldings - E.K. Whole 4.75 4.1 30 min


Yeast
White Labs WLP002 English Ale Yeast


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 37.67   
Water Qts: 48.97 Before Additional Infusions
Water Gal: 12.24 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 15.38 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software