INWarner413
Well-Known Member
Most of us have already seen this recipe.
Please note that I am hoping to simply re-create the beer exactly as George's was; I am not interested in comments like "this would make the beer taste better". If George's beer tasted bad by modern standards, then I want this batch of beer to taste bad by modern standards. Translating his recipe, here's what I've come up with for a five gallon batch:
Grain: "A large sifter full of bran". I'm going to use 2.5# of 6-Row. From what I've read, this is most likely what type of grain they had. The amount is a pure guess, but in line with how much grain is typically in my extract porter.
Molasses: "put in 3 Gallons Molasses". I know this part is about right. A gallon of molasses weighs around 12#; his recipe called for 3 gallons [36#] for a 30 gallon batch, so dividing the batch size by six gives me 6# of molasses.
Hops: "Hops to your Taste". I think around 2 ounces of hops would put me where "my taste" is for a normal five gallon batch, but as you'll read below, I am going to replicate George's three hour boil...sigh. So, given the crazy long boil, I'm going to need more. How much more, though? 4 ounces? 8 ounces? Could use some advice on this front. Also, what type of hops is the question...I think centennial and cascade would work well, but what type of hops do y'all think GW used? Any information as to what type of modern hops would best replicate the types of hops that GW used?
Yeast: "Then put in a quart of Yeast". I'm probably going to go with Nottingham, the most basic yeast I can think of.
Procedure: Here's where things get interesting. I want to nearly replicate his exact procedure, meaning that I will boil the grain and hops for THREE hours and then "drain the molasses into the Cooler & strain the Beer on it while boiling Hot." I'm going to use a bottling bucket instead of his "cooler". I will deviate a little from his procedure by using a wort chiller instead of his "nature", and ferment like I normally would - a week in primary, a week in secondary, and then bottle. They'll be opened on the 4th of July.
So, summarizing the advice I'm looking for:
1) 2.5# of six-row seem about right?
2) How much and what type of hops for a three hour boil?
3) Nottingham yeast make sense?
Should be a fun experience, regardless of how the product turns out.
Please note that I am hoping to simply re-create the beer exactly as George's was; I am not interested in comments like "this would make the beer taste better". If George's beer tasted bad by modern standards, then I want this batch of beer to taste bad by modern standards. Translating his recipe, here's what I've come up with for a five gallon batch:
Grain: "A large sifter full of bran". I'm going to use 2.5# of 6-Row. From what I've read, this is most likely what type of grain they had. The amount is a pure guess, but in line with how much grain is typically in my extract porter.
Molasses: "put in 3 Gallons Molasses". I know this part is about right. A gallon of molasses weighs around 12#; his recipe called for 3 gallons [36#] for a 30 gallon batch, so dividing the batch size by six gives me 6# of molasses.
Hops: "Hops to your Taste". I think around 2 ounces of hops would put me where "my taste" is for a normal five gallon batch, but as you'll read below, I am going to replicate George's three hour boil...sigh. So, given the crazy long boil, I'm going to need more. How much more, though? 4 ounces? 8 ounces? Could use some advice on this front. Also, what type of hops is the question...I think centennial and cascade would work well, but what type of hops do y'all think GW used? Any information as to what type of modern hops would best replicate the types of hops that GW used?
Yeast: "Then put in a quart of Yeast". I'm probably going to go with Nottingham, the most basic yeast I can think of.
Procedure: Here's where things get interesting. I want to nearly replicate his exact procedure, meaning that I will boil the grain and hops for THREE hours and then "drain the molasses into the Cooler & strain the Beer on it while boiling Hot." I'm going to use a bottling bucket instead of his "cooler". I will deviate a little from his procedure by using a wort chiller instead of his "nature", and ferment like I normally would - a week in primary, a week in secondary, and then bottle. They'll be opened on the 4th of July.
So, summarizing the advice I'm looking for:
1) 2.5# of six-row seem about right?
2) How much and what type of hops for a three hour boil?
3) Nottingham yeast make sense?
Should be a fun experience, regardless of how the product turns out.
