Poor Richard's Tavern Ale

Tony Simmons' colonial recipe, Poor Richard's Ale, was brewed by 100 breweries across 35 states to celebrate Franklin's 300th birthday on January 17, 2006. Poor Richard's Ale was also the 2006 Big Brew recipe, with more than 3,000 homebrewers participating in making a batch of the colonial ale.
Simmons offers this description of the original recipe:
"Poor Richard's Ale has a complex aroma with a pleasant malty, corny, and slightly nutty character, enhanced by a slight molasses-spiced undertone that adds an almost fine tobacco-like quality. The flaked corn will lighten the body and provide a nice counterbalance to malt flavors. Hop bitterness and flavor are designed to be medium-low. The molasses will add an additional level of spiciness/bitterness that will compensate for the lower IBU level (providing an impression of more bitterness than a typical Strong Scotch Ale.)"

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Poor Richard's Tavern Ale		Style:	English Old/Strong Ale
Type:	All grain		Size:	5.5 gallons
Color:	38 HCU (~18 SRM)		Bitterness:	27 IBU
OG:	1.068		FG:	1.014
Alcohol:	6.9% v/v (5.4% w/w)
Water:	1 Tbs 5.2 stabilizer and 1 tsp gypsum added to mash.
Grain:	6 lb. 12 oz. British Maris Otter 1 lb. 12 oz. Belgian Biscuit 2 oz. American Black Patent 1 lb. Special Roast 2 lb. 12 oz. Flaked Corn
Mash:	75% efficiency
	Mash at 154°F for 45 minutes or until complete conversion. 1 gallon decoction added to 1 gallon boiling water and reintroduced to mash for mashout temp of 160°F. Continuous sparge with 170°F water to collect 7.5 gallons in brew pot.
Boil:	90 minutes	SG 1.050	7.5 gallons
	12 oz. Molasses
	Boil 90 minutes, following the hop additions as noted. Add the dark molasses at 15 minutes to the end of the boil. Cool the wort to 68°F and transfer to a fermenter. Carbonate to a level similar to an old ale or strong Scotch ale (1.9 - 2.2 volumes of CO2).
Hops:	.5 oz. Kent Goldings (5% AA, 60 min.) .75 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 30 min.)
Yeast:	Danstar Nottingham pitched directly onto cooled and aerated wort.
Log:	Ferment at 62F for 3 weeks, cold crash for two days then keg and force carbonate.
Carbonation:	Carbonate to a level similar to an old ale or strong Scotch ale (1.9 - 2.2 volumes of CO2).

Recipe posted 11/27/13.