Making Homemade Wine and Beer

I was out at a local, historical landmark this weekend called the Jean Bonnet Tavern.

They have been selling beer and food since about 1762 and it is a cozy place for either lunch or dinner. Being a historical place, they usually have at least one “period” type beer on tap. I was able to enjoy a Yard’s George Washington Porter. So, I thought it would be fun to post George’s original recipe. Basically, it is just hops and molasses and I added a few things that I would do.
To Make Small Beer:

Take a large Siffer [Sifter] full of Bran Hops to your Taste.Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it over with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask - leave the bung open till it is almost don[e] Working - Bottle it that day Week it was Brewed. F for 7-10 days. Cool and consume.
Things that I would add to the recipe:

Barley Malt

Chocolate Malt

Biscuit Malt

Roasted Barley

I kinda’ like the idea of letting your wort cool down to blood level (98degrees). That is my usual pitching temperature, so it fits right in. I honestly don’t think that I would use a wood barrel, nor would I make 30 gallons. I would make 3 gallons and just might make this one in the near future.