Thanks to a friend of the blog ; Gary Gillman who brought the online exhibit
https://villedemtl.ca/pourboireilfautvendre/en/2_1/beer_brewing to my attention
I`m able to bring you another brilliant historic Canadian Beer from the National / Dow Breweries Group ( Formed 1909 )
Sadly I`ve been unable to trace any of the brewing records from the original Dawes Brewery in Lachine Nr Montreal Founded Ca 1826 , and producing Lagers by 1876 .
The Lachine brewery was closed as Production centre in 1920 , this beer comes from a Brewer`s Specification / Report for the Dawes Bottle Ale Plant at their Brewery in Montreal ; which until 1930 was the Ekers Brewery .
Thanks Gary , I`ve enjoyed looking at these records ,
Cheers All ,
Edd : firstname.lastname@example.org
Recipie : C Edd Mather 2020
|Photo of the Dawes Montreal Brewery from https://villedemtl.ca/pourboireilfautvendre/en/home|
ANY AND ALL COMMERCIAL RIGHTS RESERVED TO THE COMPANY/BRAND OWNER
19 Th January 1932
Brew No : 797Original Gravity: 1.052 C V Gravity: 1.011 Bottling Gravity:1.010 Final Gravity: 1.007
I B U : 12 A B V : 5.25 %
Canada Malting : https://canadamalting.com
90 % 6 Row P.A
10 % Quebecoise P.A
Barn Owl Malt : https://www.barnowlmalt.ca
33 % Pilsener Malt
33 % Lager Malt
34 % Pale Ale Malt
Warminster Malt : https://www.warminster-malt.co.uk
50 % Lager Malt
50 % Maris Otter P.A
Crafty Maltsters : https://www.craftymaltsters.co.uk
80 % Lucky`s Lager Malt
20 % Pop`s Pale Ale
Malting Company of Ireland : https://www.maltingcompany.ie
95 % Irish Lager Malt
5 % Irish Ale Malt
Voyager Craft Malt : http://www.voyagercraftmalt.com.au
100 % Pale Schooner
Barrett - Burston : https://bbmalt.com.au
80 % Border P.A @ 3.3 ebc
20 % Border Ale @ 4.5 ebc
Joe White Malt : https://joewhitemaltings.com.au
90 % Pilsener Malt
10 % Vienna Malt
A Munich Type Brewing Liquor , and PRE MASH : @ 38 c At 2.0 L/Kg for 35 Minutes .
1 St Mash Heat : 63 c At 0 - + 60 @ 2.0 L/Kg
2 Nd Mash Heat : 66 c At + 60 - + 90 @ 1.175 L/Kg
3 Rd Mash Heat : 70 c At + 90 - + 120 @ 1.075 L/Kg
At Taps ( 120 Mins ) , Slowly open the M/t Valve and return any Cloudy 1 St runnings
OVER THE MASH , Until a BRIGHT AND CLEAR WORT IS CONSISTENTLY FLOWING , Then cast to the Copper .
Sparge at Clear Wort Point + 10 - 15 Mins @ 72 c At 3.0 L/Kg until a Gravity Runnings of 1.006 has been reached , then CLOSE OFF MASH TUN VALVE AND COLLECT WORT IN COPPER .
At Collection , Liquor Back to 1.057.5 as required WITH BREWING LIQUOR , NOT WATER , and Boil Lid Off until at 1.058 .
A 1 1/2 Hour Boil ON HOPS , 1 St @ Let Off - 90 @ 1.058 , then at Let Off - 35 Liquor Back to 1.050 and add the 2 Nd Charge @ Let Off - 25 @ 1.051 .
At Let Off - 15 , Liquor back to 1.050.5 and add the Copper Finings , then at Let Off - 10 , add
.022 g / Litre LACTIC ACID , the Target PH of the Wort at the End of the Boil being 5.2 .
1 St Charge @ 1.058 : Hallertau Heresbrucker 2 , Saazer 4
2 Nd Charge @ 1.051 : Saazer 4 , Hallertau Heresbrucker 2
Pitch with 2.5 g WEIGHT OF A LIVE BARM per Barrel Litre in FV ( MUNICH TYPE ) AT 8.5 c
DAY Hour Heat Gravity REMARKS
1 P + 8 9 1.051.25
2 E 9 1.048
3 E 10 1.046
4 E 12 1.032
5 E 13 1.026
6 E 12 1.018
7 E 8 1.013
8 E 7 1.012.5
9 E 6 1.011.25
10 M 4 1.011 SEND TO MATURATION VESSEL
After Letting into the Maturation Vessel , Stand at 4 - 5 c Until the gravity has reached 1.007.25 , then PRIME UP WITH 1.004 of a Boiled Malt Extract Solution - 1.011.25 and allow to 6 c .
Bottle at 1.010 AT 6 C and STAND 1 Week , then cellar for 2 Months at 4 - 6 c Before Q.C
DRAUGHT VERSION : Treat as Per the Bottled Version , But at 1.010.5 Rack and Fine to a Draught Container @ 6 c , Stand 1 Week then release Excess Pressure and Cellar for 2 - 3 Months as per the Bottled Version before Stillaging 1 Week @ 6 c , then vent and allow 24 - 36 hours to clear andll , Condition before Q.C .
Cheers Happy Brewing ,
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