hist-brewing: George Washington Porter
JazzboBob at aol.com
JazzboBob at aol.com
Fri Dec 14 18:19:41 PST 2012
I am looking for assistance to translate and make a recreation for the
George Washington Porter recipe that is often cited. Links on Goggle show a
wide variety of interpretations for the ingredients and gravity from
professionals and home brewers. What is meant by Bran Hops? Was it grain or hop
flowers? A man of Washington's stature and wealth could have made malt
beer and not be limited to only using molasses unless his homebrew recipe was
simplified to make a low gravity molasses based small beer while he enjoyed
Philadelphia Porter made by Robert Hare. Certainly, the colonial era
brewers knew how to mash and wouldn't have boiled their grains for three hours.
Is the quantity and mashing of the malt not mentioned in this quotation?
Digbie has British recipes that pre boil hops in water..."boil Hyde-park
water with hops, clean off the froth or whatever rifeth of the water".
Was the Small Beer in Washington's recipe made from the last runnings of a
party gyle brew with the addition of molasses or was it truly a molasses
beer without malt? Was Washington's small beer equivalent to the British
Mild's of the period which were made at a gravity of approximately 1.060 or
was it a table beer of low alcoholic strength?
Thomas Jefferson established a brewery at Monticello. Did Washington have
a brew house on his grounds?
thanks, Bob Grossman living across the Delaware River from Philly in
historic Haddonfield, NJ
_JazzboBob at aol.com_ (mailto:JazzboBob at aol.com)
"To Make Small Beer"
Take a large Siffer [Sifter] full of Bran Hops to your Taste. -- Boil
these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons]
Molasses while the Beer is Scalding hot or rather draw the Melasses into the
cooler & St[r]ain the Beer on it while boiling Hot. let this stand till it
is little more than Blood warm then put in a quart of Yea[s]t if the Weather
is very Cold cover it over with a Blank[et] & let it Work in the Cooler 24
hours then put it into the Cask -- leave the bung open till it is almost
don[e] Working -- Bottle it that day Week it was Brewed."
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