Colonial homebrew again - Hobart 1823

I keep posting homebrew recipes from the 1800s and this isn't the last one. I find it fascinating that there's so much written evidence of the recipes and methods people were using to brew their own beer from nearly 200 years ago. It gives insight into the ways people tried to deal with the climate and the shortage or high costs of normal beer ingredients. This one is the earliest colonial homebrew recipe I've been able to find; from Hobart this time. It's similar to the NSW one I posted the other day so I won't comment on it too much.

From the Hobart Town Gazette and Van Diemen's Land Journal,
March 1823

The climate wasn't so much a problem for brewing in Tasmania so I'm assuming that this recipe was born of a desire to minimise costs or deal with shortages of malt. The treacle or molasses would have made the brew very dark and also very dry. I'm not sure what the wheat bran would contribute if anything in terms of fermentables. Sounds like the kind of beer you brew and drink because it's got alcohol in it rather than for taste. Actually, it's probably not too far off a kit & kilo brew with all added sugar would be like.

Also, I'm glad we've moved past the technique of straining with a hair sieve.