Founding Fathers Colonial Ale Beer Recipe | All Grain American Strong Ale | Brewer's Friend
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Founding Fathers Colonial Ale

240 calories 26.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: rlf
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Wednesday May 18th 2016
1.072
1.020
6.9%
48.8
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 70.5%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.4%
4 oz Flaked Corn4 oz Flaked Corn 40 0.5 1.6%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.2%
8 oz Flaked Rye8 oz Flaked Rye 36 2.8 3.2%
6 oz American - Wheat6 oz Wheat 38 1.8 2.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 3.2%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 6.4%
7.50 oz American - Pale 2-Row7.5 oz Pale 2-Row 37 1.8 3%
249.50 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 25.16 42.9%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 10 min 9.12 42.9%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.53 14.3%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.75 qt cereal mash 155 40 mins then boil Decoction -- 155 °F 20 min
15.5 qt 130.6 Decoction -- 122 °F 40 min
13.75 qt boiled ceral mash Infusion -- 153 °F 60 min
12.7 qt Sparge -- 170 °F 60 min
Starting Mash Thickness: 1 qt/lb
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

In a separate pot, mix the adjunct with about 30% of its weight in pale malt. Add 4.87 qts 173 ° water until the temperature stabilizes at 155 °F . Hold this temperature for 15 or 20 minutes. After the 20-minute rest, begin slowly raising the temperature to a boil and boil it for 40 minutes.
While the cereal mash is at 155 °F mash in the remainder of the malt in a separate kettle and stabilize it at 122 °F for a protein rest.
When the cereal mash finishes boiling, stir it into the malt mash raising the temperature to 153 °F and let rest.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-26 11:52 UTC
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