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Ben Franklin Olde Ale

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

Original Gravity:

1.069

Final Gravity:

1.018

ABV (standard):

6.6%

IBU (tinseth):

29.8

SRM (morey):

13.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	East Kent Goldings (Pellet)		29.83	99.9%
2.25 oz / $ 0.00

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

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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-11-12 05:17 UTC

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 for

Gallons

Cost by

Final Yield

	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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