# 04-Mount Vernon Molasses — George Washington**Style:** Pre-Prohibition Porter (BJCP Historical, Cat 27)**Brewed:** 2026-03-15**Kegged:** Yes (Black TILT)**Status:** Completed## Recipe Specs- **Batch:** ~5 gal pilot (BeerSmith homebrew scale, not production)- **OG:** 1.050 (target) | **FG:** 1.0048 (measured Apr 1)- **ABV:** ~5.9%- **IBU:** ~32 (Fuggle, 60 min)- **SRM:** 30+ (very dark brown)- **Mash:** Single Infusion, 152°F, 60 min- **Water:** RO + Gypsum 80g, CaCl 120g, Epsom 20g, Baking Soda 40g- **Carbonation:** 2.3 vol- **Yeast:** LalBrew Nottingham Ale Yeast (dry pitch)## Grain Bill| Grain | % | Notes ||---|---|---|| Maris Otter | 57% | Base malt || Molasses | 9.6% | Late boil (last 10-15 min) || Brown Malt | 9.6% | Biscuity, dry || Crystal 60L | 8.3% | Caramel sweetness || Chocolate Malt | 6% | Color, nuttiness || Flaked Barley | 6% | Body, head retention || Black Patent | 3.6% | Roast, dryness |## Hops- **Fuggle** (4.5% AA) — 45.6g at 60 min → ~32 IBU## Fermentation Timeline (TILT: Black)- Mar 15: Pitched — temp climbing to 70.8°F by day 1 end- Mar 16-18: Active fermentation, peaked at 1.0503 on Mar 18- Mar 19-20: Rapid attenuation (1.018 → 1.015)- Mar 21-Apr 1: Slow finishing — 1.018 → 1.016 over 11 days- Apr 1: FG 1.016 (final reading in log)- Temp ramped down from 70°F to 45.7°F for lagering/conditioning## Historical ContextRecipe adapted from George Washington's own molasses porter recipe (circa 1750s-1790s). Washington brewed this commercially at Mount Vernon — one of the earliest American craft beers. The historical version used rye and pumpkin in addition to the molasses.## TILT Data- TILT link: https://docs.google.com/spreadsheets/d/1QUAfig7zlvvRAMm45e4NYh-syAyiRfOWC4OCFse3qdM- TILT color: Black (physical color is White, TILT reads as Black)