Partly because I’m a sentimental git, but mostly (I tell myself) because the selected Czech strain was still a couple propagations away from prime time, and also because there was a raging pitch of 2042 just sitting there with a gleam in its collective eye, this – and not the forthcoming Czech dark lager – was the first batch with Brew Dog 2.0.
It’s a revisit to, and slight revision of, the first recipe brewed in the absence of Brew Dog 1.0: a straight-up north German-style Pils with a blend of noble hops.
Please indulge me in three articles of shucking and jiving today before the recipe, citizens:
1. 2042: sleeper yeast. I’d slept on it myself for a number of years (since my last Dortmunder, I think … long time ago) and it’s not quite how I remembered it. In the unrelated batch from which aforementioned raging pitch originated, it was compliantly flocculent and clean at just 19 days. Maybe it was the CaCl in the brewing water, maybe it was the big starter plus nutrient, maybe it was the dry hops, maybe it was Danish kismet. I’d be curious to hear impressions from others who’ve used it.
2. Five gallon brew-in-a-bag, single-temp infusion, tiny bit of Carared to cheat-code in a little elevation of color and malt flavor: pretty nice for squeaking in a brew session on a weeknight in the midst of family birthdays, finals weeks, and holiday stuff.
3. There’s a personal, emotional, additional experiential component to homebrew – the process of creation is inseparable from the finished product for the creator, which won’t be news to anyone who has personally borne witness to the progression from kitchen stove to glass and waited for a fermentation to finish in between. This batch is a commemorative beer that won’t have significance beyond crisp hoppiness for anyone else. That’s the way it should be. Homebrewing in America has always been a refuge for and the domain of the weird, the commercially unviable, and the personal narrative in liquid form, and I hope it always will be.
Target OG: 1.047
- 93% German Pilsner
- 6% Weyermann Carafoam
- 1% Weyermann Carared
- 148°F for 75 minutes, 170°F for 10 minutes
- 50/50 blend of Hallertau mittelfrüh and Saaz (both whole) at FWH (90′) to 24 IBU
- 50/50 blend of the same hops at 45′ to 8 IBU
- … and again at 20′ to 5 IBU
- Chill to 46-47°F, add O2, and pitch with 2nd-gen Wyeast 2042
- Free rise up to 56-57F over approx. 48 hours. As I write this, we’re just past Hour 60 and SO2 has only really started manifesting itself in the last 12 hours or so as CO2 evolution through the airlock has started to slow.
- Once we hit TG and diacetyl-negative: fine, rack, crash cool and lager. Like you do.
UPDATE: Tasting notes for this batch here.