Dävenbräu, the clone that wasn't. What started out as a clone project quickly turned into something completely different. This was the first beer brewed with the Precision Brewmaster 3000. It was uncharted territory as to what exactly would come out. The big difference maker was some really good ingredients. Back in the day, the the big breweries would use what ever grain they could get their hands on and the yeasts were generally not the best. Let's not even start with the preservatives and other garbage they put in. The point is this, Glengarry Brewing only buys the good stuff, the taste is proof. Accidents can happen. Sometimes they are a good thing. Dävenbräu is proof of that. This beer is fairly light. It's "drinkable" in the extreme. It makes for a wonderful summer time beer you drink on the shores of Lake Koshkonong like I did in my youth. Only now a days the Glengarry Brewmaster doesn't have to worry about the Dane and Rock county sheriffs. I am old now you know.
Here is the rather simple ingredient list for Dävenbräu.
Grain Bill:
- 9 lbs. Belgian Pilsner Malt
- 1 lbs. American Carapils Malt
Hops:
- 1 oz Tettanger @ start of boil
- 1 oz Hallertau @ start of boil
Yeast: White Labs WLP800 Pilsner Lager, w/ starter
Adjuncts: None
Infusion Process:
- 20 mins rest @ 120 degrees F
- 20 mins rest @ 155 degrees F
- bring to 170 degrees F in 10 mins, mash out.
- 60 min boil
Fermentation:
- 21 days @ 45 degrees F
- Rack off, 1 week at 45 degrees F, drop to 35 degrees for at least 2 weeks
OG: ~1.040
FG: ~1.019
ABV: ~ 5.0%