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1991-08-28
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Texas Dawg Slobber Canadian Ale
By John Patterson (76177,137)
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INGREDIENTS
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1 4lb can Ironmaster Canadian Ale hopped malt extract
3 lbs. Telfords or Wander English light DME
1 cup Crystal malt (170 deg)
1/2 oz Northern Brewer hop pellets (2 min.)
WYeast #1056 "American Ale" liquid yeast
3/4 cup corn sugar for priming
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DIRECTIONS
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First of all, the Wyeast will make a better ale than using the yeast that
comes under the lid of the Ironmaster. I've made it both ways, and much
prefer the Wyeast.
Also, I substituted the Wander English light DME for the Telfords I used
in my first batch according to Sam Wammack's (The Home Brewery)
recommendation, and it worked out nicely. I recommend the Wander DME but
the Telfords will work also if you can't get the Wander.
With this recipe I started boiling all 5 gallons. To compensate for loss due
to evaporation, I boiled the wort in 2 gallons in one pot, and boiled 4
gallons of water in a separate brewpot.
Crack the crystal malt and place in a cheesecloth grain bag.
Place grain in 2 gallons of water in a brewpot and apply heat. When the temp.
of the water reaches 170 degrees, remove grains and discard.
Dissolve malt and malt extract in brewpot and bring water to boil, stirring
constantly until the malt dissolves. Boil for 60 minutes.
Add the Northern brewer hop pellets in the last 2 minutes of the boil.
At the end of the boil, remove from heat and cool slightly. Once the wort has
cooled a little, add it and enough of the boiled water to make 5 gallons of
wort to your primary fermenter, I used a glass carboy. The use of a wort
chiller would greatly enhance this brew, and I intend to buy one immediately.
Once wort has cooled to 70 to 75 degrees, pitch yeast.
Fermentation with this brew will not be very violent. In fact, none of the
wort was lost due to blow off.
After 5 days the wort was transferred to a secondary fermenter (again, a
glass carboy) and allowed to ferment further. Fermentation completely halted
after a total of 14 days. This ale will clear up nicely so that the use of
Irish moss is not necessary. If you have any doubts, you may use it if you
wish.
Bottle or keg as you normally do.
After a week of bottle conditioning, the ale was drinkable. But this is one
ale that really comes into its prime after about a month or so of
conditioning. Two months is even better.
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STATISTICS
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Total wort volume: 5 gallons
Calculated IBU: Unknown since the malt was hopped and no information was
provided by Ironmaster to allow me to calculate it. The
hop pellets had an alpha of 8%. If I were going to
guesstimate, I'd say it was around 30 - 35.
Original gravity: 1.060 at 70 degrees
Terminal gravity: 1.015 at 70 degrees
Calculated % alcohol: 5.85%
Primary fermentation: 5 days in glass
Secondary fermentation: 9 days in glass
Bottled after a total fermentation time of 14 days.
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STYLE DESCRIPTION AND TASTING NOTES
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According to what I was told by the AHA, Canadian ale comes under the Cream
Ale style. Although, in my experience it will be at the outer edge of that
style in both alcohol and color.
The ale is light to medium bodied and should be light copper in color with
very little hop bitterness or aroma, as is evidenced by the low hopping rate
and the lack of aroma hops in the wort. Original gravity was a bit high for
this style and should probably have been in the 1.050 - 1.055 range.
I've made this batch with and without the crystal malt, and the ale is
definitely improved by using it. Both in mouth feel and body.
After bottle conditioning, the ale will be very effervescent, and head
retention is very good. The taste is light and refreshing with a close
hop/malt balance. Neither too sweet nor too bitter. Also has a good mouth
feel and flavor, with a nice finish and little aftertaste.
What's a Texan doing making Canadian ale? Just like the stuff. I hope you
enjoy this ale.
Label is in data lib 14 - CANADA.GIF
John Patterson - 76177,137