Sunday, 24 May 2020

DAWES BREWERY : KINGSBEER EXPORT 1932

How Do All ,
                       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   :      beerhistorybloke@gmail.com
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
                     DAWES KINGSBEER 
Photo of the Dawes Kingsbeer Advert  from https://villedemtl.ca/pourboireilfautvendre/en/home


                                     19 Th January 1932                    
Brew No : 797  
       Original 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 %
                               MALT
CANADA
Canada Maltinghttps://canadamalting.com
90  % 6 Row P.A
10  % Quebecoise P.A
Barn Owl Malthttps://www.barnowlmalt.ca
33  % Pilsener Malt
33  % Lager Malt
34  % Pale Ale Malt

U K
Warminster Malt https://www.warminster-malt.co.uk
50  % Lager Malt
50  % Maris Otter P.A
Crafty Maltstershttps://www.craftymaltsters.co.uk
80  % Lucky`s Lager Malt
20  % Pop`s Pale Ale

IRELAND 
Malting Company of Irelandhttps://www.maltingcompany.ie
95  %  Irish Lager Malt
  5  % Irish Ale Malt

AUSTRALIA
Voyager Craft Malthttp://www.voyagercraftmalt.com.au
100  % Pale Schooner

Barrett - Burstonhttps://bbmalt.com.au
80  % Border P.A  @ 3.3 ebc
20  % Border Ale  @ 4.5 ebc

Joe White Malthttps://joewhitemaltings.com.au
90  %  Pilsener Malt
10  %  Vienna Malt

                                                      MASHING
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 .
SPARGING :
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 .
                                                         COPPER 
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 .
                                                                HOPS
1  St Charge @ 1.058 : Hallertau Heresbrucker 2 , Saazer 4
2 Nd Charge @ 1.051 : Saazer 4 , Hallertau Heresbrucker 2
                              YEAST
Pitch with 2.5 g WEIGHT OF A LIVE BARM per Barrel Litre in FV ( MUNICH TYPE ) AT 8.5 c
                 PRIMARY ATTENUATION
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 ,
Edd

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