Dig this: Doppelbock brew day on December 21, the end of this age of the earth by the Mayan’s long count calendar, the shortest day of the year, the winter solstice, the day when perhaps the northern soul most needs a bock. Brewed too late, or right on time?
Both? Obviously I’ll be buying whatever Doppelbock I drink on 12/21 (suggestions, please?), but this one’s going to be damn well prime time for the first winter solstice of the Mayan’s fourth age (the world doesn’t end, as Charles Simic wrote). I’m going to lager it a year. Well, half of it, anyway. The other half will get cracked a little sooner into the fourth age, sort of following the liturgical calendar that spawned this style, pouring half-liters somewheres around Lent. The liquid bread of the Bavarian monastic orders, the holy roller of all German lagers, the all-malt, all malty sauce for the winter beer buffet.
Machst du etwas crünk und schmeckt?
Man, I talk a lot. All over the map. Big talk. Here’s one final piece of big talk: I invite you, if you’re so inclined, to brew a Doppelbock with me, wherever you are, on 12/21, and then we’ll all share our experiences and knock back a post-cleanup beer alone together and sing Kumbaya, and/or that one Coca-Cola jingle. Whatever recipe or batch size, parameters, guidelines (or lack thereof), version or mash schedule floats dein Boot. I further invite you to not let lager yeast be an obstacle to joy: don’t be ein Wiener, as Gabriel Sedlmayr would tell us, and ferment your recipe with a clean-profiled ale yeast (or try Wyeast 2124 – or the equivalent – at ale temps). Actually, Gabriel would most certainly not tell you to use an ale yeast, but then again, as my buddy Greg would say: he dead.
Super-cool, grass-roots, all about the home brewing man, social media-type flash-brewmob. But mainly this is so I won’t feel alone when I’m bundled up all dumpy-like and decocting in the garage. I want to know some other dorks are suffering for their art too.
In case you’re interested, here’s the recipe I’ll be doing:
Target OG: 1.080
- 94% Weyermann floor-malted Bohemian Dark
- 3% Weyermann Carafoam
- 1% Weyermann Carafa III Spezial
- 1% Melanoidin
- 1% Weyermann CaraAroma
- Double decoction with rests at 134F, 156F, and 170F.
- FWH – Hallertau mittelfrüh (whole) to 13 IBU
- 15″ – Hallertau mittelfrüh to 2 IBU
- Bavarian lager strain
The one batch I’ve done with this yeast so far has shown with a low-medium level of sulfur (pleasant, Bavarian) but otherwise clean, malt-accented and with a nice creamy mouthfeel, as advertised.