May 26, 2013 I’ll be brewing my adaptation of Jamil’s Doppelbock for the Brasseurs a la Maison club brew day.   With any luck this beer will come out well and serve for a great Fall drinker and perhaps place in a few little competitions like 2013 Dixie Cup and 2014 Bluebonnet Brew Off.   If that works out I’ll save enough for 2014 AHA competition.

I’ve been too lazy/forgetful to buy gram a scale so I’m yet again noting my guestimates on water additions.    .6 teaspoon of Calcium Chloride.   .5 teaspoon of Epsom salt and .25 teaspoon of calcium chloride.  8-9 ml of lactic acid should do for this batch.

How it Went(5/27/2013):

All in all the brew went pretty well.   I’m still having trouble with the new brew rig and I think it was amplified by having a bunch of folks around.    I did add an additional .6 teaspoon of calcium chloride to get more calcium due to Nathan explaining why adding chalk was a waste of time.    Other than that there were no deviations and the gravity ended up at 1.077 which is almost right on.    I did forget the whirfloc tablet but oh well it still looks very clear.   Also I ended up with a slight Caramunich substitution.  I only had 1.5 pound of Caramunich III so there is .5 pound of Caramunich I in there.   Waited overnight for the wort to cool way down to about 40F and pitched my 1 gallon starter.   Lots of carbon dioxide coming off it within a few hours so it is chugging away.

Update 6/18/2013

After two weeks of fermentation it completely tanked and finished cloying.   I’m pretty confused about the whole thing since it appeared to be going so well I didn’t even bother with checking the gravity until what I thought was the end.     Will rebrew in a month after the barleywines I have planned and probably research the yeast vs the WLP837 I normally use for these beers.   Really a bummer because even the cloying beer tastes great for a few sips.