Framinghammer - Beer Recipe - Brewer's Friend

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Framinghammer

319 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jack's Abby / Beer & Brewing
Calories: 319 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
URL: https://beerandbrewing.com/jacks-abby-brewings-framinghammer-recipe/
Created: Sunday September 16th 2018
1.096
1.020
9.9%
48.1
38.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 67.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.6%
2 lb German - Dark Munich2 lb Dark Munich 36 10 10.4%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.9%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.2%
1.25 lb Brown Sugar1.25 lb Brown Sugar - (late boil kettle addition) 45 15 6.5%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.7 Boil 60 min 22.58 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.7 Boil 30 min 17.36 33.3%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.7 Boil 10 min 8.19 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
2.12 ml Lactic acid Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Infusion -- 154 °F 60 min
2.1 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.96 g | 11.9 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.9 qt) 7.35 29.4  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.85 39.4
Equipment Profile Used: System Default
 
Notes

Jack’s Abby Brewing’s Framinghammer Recipe

Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.

ALL-GRAIN

Jack’s Abby Brewing, based in Framingham, Massachusetts, is a lager-only brewery known for breaking away from traditional lager styles and brewing creative and innovative beers. It was named the best brewery in Massachusetts by Rate Beer in 2014 and has won many awards at various beer competitions throughout the country, including a gold medal at the World Beer Cup 2014 for its Framinghammer Baltic porter. Founder and Brewer Jack Hendler has scaled down a version of the recipe for homebrewers.

Batch size: 5 gallons
Brewhouse efficiency: 65%
OG: 1.096
FG: 1.021
IBUs: 60
ABV: 10%

MALT/GRAIN BILL
13 lb (5.9 kg) 2-row barley malt
0.5 lb (227 g) CaraMunich malt
2 lb (907 g) Dark Munich malt
0.75 lb (340 g) roasted barley
0.75 lb (340 g) Chocolate malt
1 lb (454 g) oats
1.25 lb (567 g) brown sugar

HOPS SCHEDULE
0.5 oz (14 g) Magnum at 60 minutes
0.5 oz (14 g) Magnum at 30 minutes
0.5 oz ( 14 g) Magnum at 10 minutes

DIRECTIONS
Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).

If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.

YEAST
German Lager yeast, or a clean neutral ale yeast such as a Kolsch yeast

BREWERY DESCRIPTION OF THE BEER
Big, bold, and black. This unusual lager style has many similarities to imperial stouts. A lengthy conditioning period creates a silky smooth, chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hops bitterness. At 10 percent ABV, this beer is sure to keep you warm on a cold winter night.


NHC 2019 / NYC Region
2nd Place in Category 6 (Strong European Lager)
https://www.homebrewersassociation.org/national-homebrew-competition/winners/



Award Winning Recipe
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  • Last Updated: 2019-04-07 14:06 UTC