Glorious & Free
Dominion City Brewing Co. in Ontario has started a collab across Canada. They are encouraging breweries to take their recipe, tweak it with local (Canadian) ingredients, and release it under the banner: Glorious & Free. They are then further encouraged to donate a portion of the proceeds to a local cause that supports: Connection to Land and People, Welcoming Communities, Getting Together, or for Generations. Read more on Dominon City Brewing’s blog here. Out west, we know that Winterlong Brewing and Four Dogs brewing are already on board, we hope to see more sign up in the near future.
Batch size: 10hL
OG: 1.061 | FG: 1.012 | IBUs: 26-ish | ABV: 6.4%
Liquor to grist: 3.65L/kg
MALT/GRAIN BILL
200 kg Red Shed Malting Penhold Pilsner (72%)
40 kg Red Shed Malting Malted Oats (14%)
40 kg Red Shed Malting Wheat Malt (14%)
HOPS & ADDITIONS
2400 grams Flatland Hops Centennial at first wort [17 IBUs]
Yeast nutrient with zinc, per product instructions, at 15 minutes
2000 grams Stormy Acres Centennial, Chinook at whirlpool [9 IBUs]
5000 grams Québec-grown El Dorado, Centennial, Chinook at dry hop
YEAST
LalBrew Pomona
DIRECTIONS
Mash at 69°C for 60 minutes.
Boil for 60 minutes, adding the hops, and yeast nutrient according to the schedule.
After the boil, do a whirlpool step. Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.
Chill to 20°C, aerate the wort, and pitch the yeast.
Ferment at 20-21°C until terminal gravity, then add the dry hops.
Note - the alpha acids for the hops used from Houblonnière Lupuline are as follows
Centennial - 5.08%
Chinook - 8.65%
El Dorado - 7.5%
Dominion City’s Original Recipe is also available here