002 Poor Richard’s Ale - Beer Recipe - Brewer's Friend

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002 Poor Richard’s Ale

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 90 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: American Homebrewers Assoc.
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday May 15th 2018
1.068
1.019
6.5%
27.4
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.23 lb United Kingdom - Maris Otter Pale18.23 lb Maris Otter Pale 38 3.75 51.9%
7.43 lb Flaked Corn7.43 lb Flaked Corn 40 0.5 21.2%
4.73 lb Belgian - Biscuit4.73 lb Biscuit 35 23 13.5%
2.70 lb American - Special Roast2.7 lb Special Roast 33 50 7.7%
5.40 oz United Kingdom - Black Patent5.4 oz Black Patent 27 525 1%
16.20 oz United Kingdom - Brown16.2 oz Brown 32 65 2.9%
10.80 oz Dark Molassess10.8 oz Dark Molassess - (late boil kettle addition) 36 80 1.9%
35.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Kent Goldings1.35 oz Kent Goldings Hops Pellet 5 Boil 60 min 8.68 28.5%
2.03 oz Kent Goldings2.03 oz Kent Goldings Hops Pellet 5 Boil 45 min 11.99 42.9%
1.35 oz Kent Goldings1.35 oz Kent Goldings Hops Pellet 5 Boil 30 min 6.67 28.5%
4.73 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 tsp Irish Moss Other Boil 85 min.
5.40 tbsp Yeast Nutrient Other Primary 90 min.
20 g Chalk Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
10 g Magnesium Chloride Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 1       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52.68 qt 13.17 gal. Infusion -- 154 °F 45 min
8.8 qt 19 qt. Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.93 gal (63.71 qt). Suggest reducing initial water volume to 11.94 gal (47.77 qt) and adding 3.93 gal (15.71 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.67 gal (62.68 qt). Suggest reducing strike water volume to 9.24 gal (36.98 qt) and adding 3.67 gal (14.68 qt) sparge/top-off. 12.92 51.7  
Strike water volume at mash thickness of 1.5 qt/lb 12.92 51.7  
Mash volume with grains 15.67 62.7  
Grain absorption losses -4.31 -17.2  
Remaining sparge water volume (equipment estimates 7.51 g | 30 qt) 6.64 26.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.87 g | 63.5 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 13.5 54  
Going into fermentor 13.5 54  
Total: 19.56 78.2
Equipment Profile Used: System Default
 
Notes

Directions
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.


Specifications
• 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

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  • Last Updated: 2018-08-15 16:11 UTC