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Ben Franklin Olde Ale

229 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Wednesday November 12th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Simpsons - Maris Otter pale10 lb Maris Otter pale 38 2.4 75.5%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 15.1%
0.50 lb Special B0.5 lb Special B 34 115 3.8%
0.50 lb Simpsons - Crystal Medium0.5 lb Crystal Medium 33 65.01 3.8%
0.25 lb Molasses0.25 lb Molasses 36 80 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.3 Boil at 212 °F 60 min 14.39 44.4%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4.3 Boil at 212 °F 45 min 9.91 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.3 Boil at 212 °F 30 min 5.53 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 5oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
1 day before brewing, collect 8 gal of water. treat 1 day before as follows:

1 campden tablet
1 tsp gypsum
1 sachet Burton Water Salts
1 tbs 5.2 ph stabilizer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal 1st infusion Batch Sparge 170 °F 154 °F 60 min
3.5 gal 2nd infusion Batch Sparge 170 °F 154 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

On stovetop in separate pot, steep flaked maized with 1 lb of the other milled grains in 1.5 gal of treated water at 170F for 45 min. This is done separately from main mash to avoid a stuck mash in the mash tun. Add directly to boil kettle with other wort from mash tun.


Ferment 10 days or until terminal gravity is reached. Dump trub 4 days, and then again 7 days after start of fermentation. Collect and reculture yeast prior to bottling.

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  • Last Updated: 2025-11-12 05:17 UTC