Weezy
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- S-23
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.045
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 26
- Primary Fermentation (# of Days & Temp)
- 5days@54F, ramp to 60F over next 9 days
- Tasting Notes
- Flavor is a rush of molasses, smoothed over by corn sweetness, surrounded by a rich b
SOME HISTORY
I had done a fair bit of digging into historic brewing and distilling in western Pennsylvania, at Pitt's Hillman library and at the Carnegie library. I've learned as lit and still have a lot to learn (I'm not done searching ance reading).
In colonial times, through to the early 1800s, the Pittsburgh area was the gateway to the frontier west. Lewis and Clark set out from here.
This painting from 1804 was dove by an artist who was coming through, heading west for his fortune and adventure. This picture shows streets and a church that are still here. The hills are still there behind modern development as well. First Avenue is the street along the right river. It was the street with all of the supply stores and Inns. Inns brewed their own beer for in-house consumption. One was named "Spread Eagle"; apparently having been an establish of enough rapor to be named in history books.
At the time, the liquor business was 5x that of beer. Liquor was durable and easy to make with the grains at hand, which was mostly corn which the Indians (Monongahela for half a millennia, then later the Iroquois tribes and the Delaware). Malt was imported from England and expensive.
We also know that all manor of adjuncts were used at the time; bran, molasses, oats, spices, etc.
All of this guided my recipe development.
"SPREAD EAGLE" COLONIAL PORTER
Batch size 3 gal
OG 1.045
FG 1.012
ABC 4.3%
Pale malt - 2.5 lbs (50%)
Brown malt - 0.5 lbs (10%)
Blackprintz - 2 oz
Flaked Corn - 1.5 lbs (30%)
Blackstrap Mclasses - 1/4 lb (5%)
The barley selection, as a group, were selected to try to mimic the limited melting skill of the time. Percentages are just rough numbers to show that malt is no more then 1/2 the bill.
Mash 150F
Cluster hops - 25 IBUs@60 min
Ferment with one pack Saflager S-23 at 54F for the first 5 days, then u ramp temps up to 60 over the next 9 days. Diacytl rest at room temp for two days, then cold crash. S-23 isn't as crisp as other lager yeasts but I like what it does with a wort that was mashed low.
You don't need any crystal malt. 30% corn plus the sweet S-23 yeast is all you need.
You have to watch how much molasses you use. It really wants to take over.
Flavor is a rush of molasses, smoothed over by corn sweetness, surrounded by a rich but not rough dark malt base.
I had done a fair bit of digging into historic brewing and distilling in western Pennsylvania, at Pitt's Hillman library and at the Carnegie library. I've learned as lit and still have a lot to learn (I'm not done searching ance reading).
In colonial times, through to the early 1800s, the Pittsburgh area was the gateway to the frontier west. Lewis and Clark set out from here.
This painting from 1804 was dove by an artist who was coming through, heading west for his fortune and adventure. This picture shows streets and a church that are still here. The hills are still there behind modern development as well. First Avenue is the street along the right river. It was the street with all of the supply stores and Inns. Inns brewed their own beer for in-house consumption. One was named "Spread Eagle"; apparently having been an establish of enough rapor to be named in history books.
At the time, the liquor business was 5x that of beer. Liquor was durable and easy to make with the grains at hand, which was mostly corn which the Indians (Monongahela for half a millennia, then later the Iroquois tribes and the Delaware). Malt was imported from England and expensive.
We also know that all manor of adjuncts were used at the time; bran, molasses, oats, spices, etc.
All of this guided my recipe development.
"SPREAD EAGLE" COLONIAL PORTER
Batch size 3 gal
OG 1.045
FG 1.012
ABC 4.3%
Pale malt - 2.5 lbs (50%)
Brown malt - 0.5 lbs (10%)
Blackprintz - 2 oz
Flaked Corn - 1.5 lbs (30%)
Blackstrap Mclasses - 1/4 lb (5%)
The barley selection, as a group, were selected to try to mimic the limited melting skill of the time. Percentages are just rough numbers to show that malt is no more then 1/2 the bill.
Mash 150F
Cluster hops - 25 IBUs@60 min
Ferment with one pack Saflager S-23 at 54F for the first 5 days, then u ramp temps up to 60 over the next 9 days. Diacytl rest at room temp for two days, then cold crash. S-23 isn't as crisp as other lager yeasts but I like what it does with a wort that was mashed low.
You don't need any crystal malt. 30% corn plus the sweet S-23 yeast is all you need.
You have to watch how much molasses you use. It really wants to take over.
Flavor is a rush of molasses, smoothed over by corn sweetness, surrounded by a rich but not rough dark malt base.