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Ben Franklin Beer

A historical beer recipe combining rich flavors and traditional brewing techniques, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 gallons
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 lbs of Pale Malt
  • 1 lb of Crystal Malt
  • 1 oz of Cascade Hops
  • 1 oz of Fuggle Hops
  • 1 package of Ale Yeast
  • 5 oz of Priming Sugar for bottling
  • water enough to fill the brew pot

Equipment

  • Large pot (at least 5 gallons)
  • Fermentation vessel with airlock
  • Thermometer
  • Hydrometer
  • Bottling equipment
  • Sanitizer

Method
 

  1. Clean and sanitize all your brewing equipment.
  2. In your large pot, heat about 3 gallons of water to 160°F.
  3. Add the crushed Pale and Crystal malts to a grain bag and steep in the heated water for 30 minutes.
  4. After steeping, remove the grain bag and allow it to drain into the pot.
  5. Bring the liquid (now called wort) to a boil and add the Cascade hops.
  6. Boil for 60 minutes, adding Fuggle hops in the last 15 minutes.
  7. After boiling, cool the wort quickly to around 70°F using an immersion chiller or an ice bath.
  8. Transfer the cooled wort to the fermentation vessel and pitch the yeast.
  9. Secure the airlock and allow fermentation to occur for 1-2 weeks.
  10. Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer.
  11. Bottle the beer and cap securely.

Notes

Enjoy your Ben Franklin Beer chilled for the best experience paired with hearty dishes or light snacks.