Fermentation History
Target 54°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz
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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
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1.50 oz |
Magnum (Pellet) 1.4999999965689 oz Magnum (Pellet) Hops |
|
48.13 |
99.9% |
1.50 oz
/ $ 0.00
|
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
|
Priming
Method: Table Sugar
CO2 Level: 2.3 Volumes |
Target Water Profile
London (Porter, dark ales)
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
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-07 14:06 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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