Grain: "A large sifter full of bran". I'm going to use 2.5#
of 6-Row. This is most likely the type f grain Washington would have access to from my research.
Molasses: "put in 3
Gallons Molasses". 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.
(Recipe and commentary provided by INWarner413 from HomeBrewTalks.com)
I recently took a trip to Philadelphia where they serve this at the City Tavern where Washington, Franklin, Jefferson and more used to drink, get drunk, and talk about how much the British sucked. What did not suck was the Washington Porter and the Franklin Ale, which was piney and delicious. (
http://www.benfranklin300.org/etc_article_ale.htm). Franklin wrote the recipe while he was ambassador to France, which may have influenced the light feel but full body flavor or the beer.
Poor Richards Ale, recipe by Ben Franklin
Beer Style
Ben Franklin’s favorite type of beer could have been
similar in gravity and strength to the modern version of an Old Ale
(1.060 to 1.086). Franklin’s own writings refer to, “the type of strong, harvest-time ale, or October ale.”
Yet, his regular drink couldn’t have been excessively strong because he
was known to have intellectual discussions in Taverns while, “lifting a few pints of ale,” and
Franklin felt (along with many of the time) that ale was a healthful
tonic if consumed in moderation. In researching the era, I believe that
due to the high cost of imported hops and the documented hop shortages
in Colonial America, the hopping rates would have been appreciably less
than that of Old Ale and more comparable to a Strong Scotch Ale.
Discounted Styles
Ben Franklin’s beer drinking preferences were developed
before the earliest documentation, in 1771, of spiced or flavored
commercial recipes that included pumpkin, parsnips, and spruce. Although
Porter was popular in England during Franklin’s life, the first Porter
brewery in Colonial America did not appear until 1775 and the style was
not readily available during the war years. Finally, Franklin’s favorite
beer could not have been a lager since it was only first brewed in
America in 1840 (well after Franklin’s death.)
Malt
Historic documentation strongly suggests that Colonial
recipes used a combination of malts - ‘Low’ (pale malt) and ‘High’
(darker malts.) For authenticity, I recommend using either English floor
malt or Maris Otter for the base of “Low Malt.” I then suggest the
addition of Biscuit, Special Roast, and a touch of Black malts to
approximate “High Malt.” Other, more specialized malt combinations could
be combined. However, my recommended grist bill provides an authentic
flavor and is specifically designed to accommodate most any size craft
brewery.
Adjuncts
Because of the high cost of imported malt along with the
unreliability of local barley crop harvests, brewers at the time often
used adjuncts. Both molasses and corn were quite popular in Colonial
ales and well documented in Franklin’s time. As the ‘Ale Purity Tax’ and
‘Molasses Act’ were ignored in the Colonies, molasses (the most popular
sweetener of the era) was used extensively. However, since modern
appreciation for the characteristic molasses flavor is limited at best, I
suggest using a medium or dark grade molasses and keeping the amount to
less than 3% of fermentables for optimum flavor. The corn used in
Colonial times was most likely cracked local maize. For a modern
interpretation, I suggest using ‘Pregelatinized Yellow Corn Flakes.’
They are readily available, do not require milling, and can be added to
the mash without first using a cereal cooker. I suggest using
approximately 18-20% corn in the grist composition.
Mashing
Eighteenth century texts say to, “Bring your water to a
boil and put it into the mash tun.When it has cooled enough that the
steam has cleared and you can see your reflection in the water, add your
malt to the tun." In my experiments, this translated to a mash
temperature of approximately 154F. This mash temperature is supported
by both Noonan’s recipe for an 1850 Scottish ale and Daniels’
recommendation for an Old Ale.
Hops
I suggest Kent Goldings as they were “discovered” in the
18th century and proved extremely popular for brewers both in England
and abroad. By comparison, Fuggle hops were not bred until the 19th
century. And, regionally grown hops from the Americas had very
inconsistent harvests and also did not become widely available until the
19th Century.
Yeast
For yeast selection, little is mentioned about of
commercial ales of the time. Where something is referenced, it is
usually in regards to some ‘house’ flavor. A modern yeast equivalent
would be to use a low-to-moderate attenuation English or Scottish yeast
strain.
My recipe for ‘Poor Richard’s Ale’ is a well-rounded,
moderately strong ale (6.6% ABV). It has a medium copper to light brown
color, depending on the variety of molasses. I recommend using a medium
or dark molasses (about 60% sucrose) versus Blackstrap molasses. While
Blackstrap might be slightly more authentic, it can easily overpower
both the aroma and flavor profile.
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 the 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.)
The choice of yeast and fermentation temperature could
provide for some interesting and complimentary fruity esters (e.g.
plums, raisins or dried fruit). However, I have opted for a fairly clean
fermentation to allow the unique flavors of corn and molasses to stand
out.
It gives a good indication of an authentic Colonial style ale. Enjoy!
OG: 1.068 (suggested range = 1.060 – 1.086)
FG: 1.018 (suggested range = 1.014 – 1.030)
IBU: 27 (suggested range = 25 – 35)
SRM: 17 (suggested range = 12 – 25)
BU/GU Ratio: 0.39 (Strong Scotch Ale = 0.41 from AOB Style Guidelines & Daniels)
Ingredients for 5-gallons all-grain: (Assuming 63% efficiency)
Maris Otter (‘Low Malt’) = 8.5lbs. (59%)
Flaked Corn = 2.75 lbs. (19%)
Biscuit (‘High Malt’) = 1.75 lbs. (12%)
Special Roast (‘High Malt’) = 1.00 lbs. (7%)
Black Patent (‘High Malt’) = 2 oz. (1%)
Medium or Dark Molasses (not Blackstrap) = 4 oz (2%) – 15 minutes from end of boil
Mash: 154 F for 45 min or until complete conversion
Hops:
Whole Flower Kent Goldings (5.0% AA)
0.50 oz. - 60 min
0.75 oz. - 45 min
0.50 oz. - 30 min
Boil: 90 minutes
Yeast:
English - White Labs 002 (Wyeast 1968) OR Scottish – White Labs 028 (Wyeast 1728)
