La Liberte Quebecuoise

This was a very simple brew with a light color, nslight hop bight and medium malt body. It was received very well by all who tried it, some because of its medium body (making it more flavorful than commercial brews) and some because of its lightness (seemed to not scare anyone away because of color or hopiness).

Brewer:	Erik Mason		Email:	emason@athens.net
Beer:	La Liberte Quebecuoise		Style:	Canadian Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	22 IBU
OG:	1.053		FG:	1.011
Alcohol:	5.4% v/v (4.3% w/w)
Water:	All water was from Athens, Georgia water lines. No treatment was used other than aeration.
Grain:	10 oz. American crystal 20L 6 oz. Dextrine malt (Cara-Pils)
Steep:	Grains were added to cold water and steep in a grain sack until the water began to boil. The grains were then squeezed to sparge all possible liquid.
Boil:	60 minutes	SG 1.133	2 gallons
	3 lb. Light malt extract 3 lb. Light dry malt extract
	Irish moss was added to the fermentor and allowed to remain until racked
Hops:	1 oz. Cascade (6.0% AA, 60 min.) .5 oz. Cascade (6.0% AA, 15 min.)
Yeast:	One oz. of Nottingham yeast (dry) was used.
Log:	Beer remained in the primary for 14 days. At that time I planned to bottle it, but it wasn't clear enough for my taste, so I racked it for an additional 14 days.
Carbonation:	Used .75 lbs of corn sugar to bottle.
Tasting:	The brew had exceptional mouth feel. Perhaps I used more corn sugar than I thought, but the carbonation level was perfect. This added an excellent aspect to the beer, and rounded it out nicely.

Recipe posted 01/21/98.