Beer Forum

Seeing as good malted base barley was hard to come by when Ben was brewing, what do you think was the most common adjunct?

Here is the recipe from the AHA that was used by all the brewpubs that have brewed it.

RECIPE – Poor Richard’s Ale
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)

Here is the site with more info. Click on recipe for a pdf.

http://www.beertown.org/events/pra/sites.aspx

I didn't vote because you didn't have "none or all". The choices depended on what was available locally. There was some malting of barley being done in the colonies at the time, though supplies were often short, especially when the colonies started bocotting British imports.

Common fermentables at the time included corn, molasses, pumpkins, apples and maple syrup. Check out the chapter on historical brews in "Radical Brewing" by Randy Mosher and the first couple of chapters of "Beer in America" by Gregg Smith for some great discussions about the ingredients used and the reasons behind those choices.

In my version of "Poor Richards Ale", I put in a pound of brown malt in place of a pound of pale malt. I feel this would be a more authentic flavor, though next time I would cut that to about 1/2 pound. Also the "Grandma's" brand molasses works perfect in the recipe.

Wayne
Bugeater Brewing Company

I think Corn. in the mash, but less so for the syrup. I voted for the Molasses.

Not meaning to hijack, but that is a crapload of Biscuit malt. I've used 1/4 lb. in recipes before and I thought it was overpowering. Yikes......

I made a Poor Richards Ale back in January. I was told then that if I was going to use molasses not to use Black Strap because to will produce too harsh a flavor. Use some other type of dark or medium dark molasses. I used Mother's brand Molasses at it turned out great.