Poor Richards Ale - Mini-Mash Extract

Big Brew 2006

For 5 gallons using a 3-gallon boil.

O.G.: 1.068
F.G.: 1.018
IBU: 28.3
SRM: 19.3
BU/GU Ratio: 0.41

Fermentables
3.3 lbs. Light Liquid Malt Extract
1.75 lbs. Light Dry Malt Extract
1.5 lbs. Corn Sugar
1.75 lbs. Biscuit ("High Malt")
1.0 lbs. Special Roast ("High Malt")
2.0 oz. Black Patent ("High Malt")
4.0 oz. Dark Molasses ¬ 15 minutes before the end of boil

Hops
Whole Flower Kent Golding
1.0 oz. Kent Golding, (5.0% AA), 60 minutes
1.5 oz. Kent Golding, (5.0% AA), 45 minutes
0.5 oz. Kent Golding, (5.0% AA), 30 minutes

Yeast
English - White Labs WLP002 or Wyeast 1968
-OR-
Scottish - White Labs WLP 028 or Wyeast 1728

For historical accuracy, no fining agents should be used; however, if you just can't help yourself, use 1 tsp. Irish moss.

Process
Steep the grains in 2 gallons of water at 154 F for 45 minutes. Use 2 to 3 quarts water heated to 170 F to rinse the grains when they are removed. Stir in the dry and the liquid extract and the corn sugar and bring to a boil. Add the first hops at the beginning of the boil. Boil for 60 minutes total, adding the second and third hop additions at 45 and 30 minutes to the end of the boil. Add the dark molasses at 15 minutes to the end of the boil. Cool the wort to 68 F and transfer it to a fermenter with 2 gallons of cold water. Add sterilized water to top up the volume to just over 5 gallons. Take a gravity reading and then pitch the yeast and aerate well.

Carbonation
Force carbonate similar to an Olde Ale or Strong Scottish Ale (1.9 - 2.2 volumes of CO2).
-OR-
Bottle condition using ¾ cup corn sugar.