George Washington Brew
- Thread starter Devantf
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licenseless
Well-Known Member
hahahahahaahaha
So, playing around in Brewtarget with the numbers on the original recipe, keeping in mind what I believe would be accurate of the recipe, this is what I came up with:
George's "small"
OG: 1.051
FG: 1.013
5.1% ABV
91% Molasses
9% American 6-row (This may need adjusted slightly)
Cluster hops to 60-80 IBU
Slowly raise the grains to boiling, making sure that a protein rest and mash are done on the grains of appropriate times on the way to the boil. Once boiling add Cluster hops until the tannins are more than covered. (I estimate to shoot for 60 IBUs if possible.)
Yeast: Unless I hear differently, I will pitch Bread Yeast onto it much like JOAM. (I suspect with no nutrient or energizer this is going to stop with a higher FG than anticipated.) In honor of the correct amount of yeast per the original recipe...I will make a quart starter.
NOTES:
I think this may also help explain "the notorious wooden teeth". The number's just do not add up right for a "small" beer. I do not think I will try to naturally force carb as George explains to do in his recipe. (That may have worked in his day but I do not want bottle bombs!!!) I will bottle and force carb it with some molasses instead of priming sugar, this should still keep it in the realm of "The Spirit" of the recipe while practicing good brewing.
Thoughts:
I may try to brew this over the 4th of July in a VERY small batch. This is a work in progress. Feel free to blast holes in it or use it as you see fit. Any additional input is appreciated. I got the numbers by knowing the 30 gallons and the 3 gallons of molasses!!! I wonder if George even tried to mash the grain now and if so how was his crush...looking at the numbers and he is calling it a "small"... I think I will mash them as to not be drinking pure molasses hootch...
George's "small"
OG: 1.051
FG: 1.013
5.1% ABV
91% Molasses
9% American 6-row (This may need adjusted slightly)
Cluster hops to 60-80 IBU
Slowly raise the grains to boiling, making sure that a protein rest and mash are done on the grains of appropriate times on the way to the boil. Once boiling add Cluster hops until the tannins are more than covered. (I estimate to shoot for 60 IBUs if possible.)
Yeast: Unless I hear differently, I will pitch Bread Yeast onto it much like JOAM. (I suspect with no nutrient or energizer this is going to stop with a higher FG than anticipated.) In honor of the correct amount of yeast per the original recipe...I will make a quart starter.
NOTES:
I think this may also help explain "the notorious wooden teeth". The number's just do not add up right for a "small" beer. I do not think I will try to naturally force carb as George explains to do in his recipe. (That may have worked in his day but I do not want bottle bombs!!!) I will bottle and force carb it with some molasses instead of priming sugar, this should still keep it in the realm of "The Spirit" of the recipe while practicing good brewing.
Thoughts:
I may try to brew this over the 4th of July in a VERY small batch. This is a work in progress. Feel free to blast holes in it or use it as you see fit. Any additional input is appreciated. I got the numbers by knowing the 30 gallons and the 3 gallons of molasses!!! I wonder if George even tried to mash the grain now and if so how was his crush...looking at the numbers and he is calling it a "small"... I think I will mash them as to not be drinking pure molasses hootch...
Here is the recipe that I developed based on the ingredients provided by Yards brewing.
5 Gallon batch
10.50 lb American Two Row Pale
0.75 lb Black patent
0.60 lb Roasted barley
0.50 lb Chocolate
0.25 lb American Crystal 60L
5 tsp of molasses
Hops:
1.00 oz Chinook [12.0%] (60 min)
0.75 oz Willamette [5.5%] (20 min)
Yeast:
Dry Yeast
5 Gallon batch
10.50 lb American Two Row Pale
0.75 lb Black patent
0.60 lb Roasted barley
0.50 lb Chocolate
0.25 lb American Crystal 60L
5 tsp of molasses
Hops:
1.00 oz Chinook [12.0%] (60 min)
0.75 oz Willamette [5.5%] (20 min)
Yeast:
Dry Yeast
Marbleson
New Member
Did you ever make this recipe?
flars
Well-Known Member
Check out Washington's handwritten note. In line three it says "2" hour boil. Boiling the bran and molasses for only two hours probably gave a better taste.
http://exhibitions.nypl.org/treasures/items/show/130
http://exhibitions.nypl.org/treasures/items/show/130
Yes. I made the recipe and it turned very well. Here are some thoughts on changes I will make next time I brew.
I went back and looked at the recipe and I would't change the grainbill or the hops. It was a good beer from the start and got better with age. However, two things I would change or do differently is Mash at a higher temp to get a little more mouth feel. I would probably mash 154. My original mash temp was 152.
The other thing I would do is for the molasses addition I would pull a quart or two and add the molasses with the wort in a sauce pan and maybe boil it for a a few minutes to mix the molasses in and then add back to the boiling wort. I read somewhere that adding the molasses straight to the wort can cause it to drop to the bottom of the BK.
Also, I used WLP029 however, you could also use WLP001 or US05.
I went back and looked at the recipe and I would't change the grainbill or the hops. It was a good beer from the start and got better with age. However, two things I would change or do differently is Mash at a higher temp to get a little more mouth feel. I would probably mash 154. My original mash temp was 152.
The other thing I would do is for the molasses addition I would pull a quart or two and add the molasses with the wort in a sauce pan and maybe boil it for a a few minutes to mix the molasses in and then add back to the boiling wort. I read somewhere that adding the molasses straight to the wort can cause it to drop to the bottom of the BK.
Also, I used WLP029 however, you could also use WLP001 or US05.
UnDeadPresident
Junior Member
This hypothesis sounds right to me...
This actually makes sense. If Abe Lincoln can be a vampire slayer the ol George was maybe a zombie killer.
@unionrdr good call on the ferm temps. I've read to start should be low maybe around 62 and then let it slowly rise to that 65-69 range. To be completely honest, I have no idea what this fermented at.
