10 replies to this topic

[Big Nake]

I have a run of pale ales coming up both with 1469 and Omega West Coast but it occurred to me that I can't make that many pale ales in a row without severely limiting my beer choices in the bar and also risking some of these pale ales losing their fresh hop character because they sat too long. I need to intersperse some other beers in there to keep the balance so MLPA it is with the West Coast.



I don't have enough Mt. Hood at the moment so I'm using up some small amounts of other hops to get to a decent IBU level with the 30m boil time. It will be a nice addition among the ESBs and pale ales coming up. Balanced water profile, mash at 150° for 60 minutes, BTB, proper pH control, etc.

[Steve Urquell]

I have a recipe that I brew like this. It's pretty much beer de jour with ingredients and always comes out great. I find that I want whatever I don't have on tap. If I got lagers I want IPA. If I got IPA I want lagers. Sigh.

[Big Nake]

I have a recipe that I brew like this. It's pretty much beer de jour with ingredients and always comes out great. I find that I want whatever I don't have on tap. If I got lagers I want IPA. If I got IPA I want lagers. Sigh.

I do the same thing. I make a beer because I'm really in the mood for it. But then it's not on tap for 4-6 weeks and then maybe I'm in the mood for something else. Also, the more I drink hoppier beers, the more I realize that I'm a "balanced beer" person which should come as no surprise to you guys. I like to taste the malts, the hops and the yeast. When I drink a very hoppy beer, I just seem to taste (and burp) hops. This is why I stick to a sort of narrow band of styles... I like balance. I have a free keg as of tonight so my blob of West Coast is going to be harvested possibly tomorrow and then I might brew this version of MLPA on Sunday. Cheers.

[Big Nake]

I filtered water and measured out grains this morning to make this beer tomorrow. The base grain was mostly Swaen Pale Ale malt but I had about a pound of Rahr Pale Ale malt left so I threw that in there. I racked my Goldings APA to a keg yesterday and I harvested the West Coast yeast which will go into the APA. Cheers beerheads.

[darkmagneto]

I have a run of pale ales coming up both with 1469 and Omega West Coast but it occurred to me that I can't make that many pale ales in a row without severely limiting my beer choices in the bar and also risking some of these pale ales losing their fresh hop character because they sat too long. I need to intersperse some other beers in there to keep the balance so MLPA it is with the West Coast.



I don't have enough Mt. Hood at the moment so I'm using up some small amounts of other hops to get to a decent IBU level with the 30m boil time. It will be a nice addition among the ESBs and pale ales coming up. Balanced water profile, mash at 150° for 60 minutes, BTB, proper pH control, etc.

 

 

Hey Ken - what software is this you are using?  

[HVB]

Hey Ken - what software is this you are using?

Looks like Brewers Friend. Online software.

On the topic of MLPA, damn beer never came out good for me. I have some Mt.Hood in the freezer, I should try it again.

[Big Nake]

Hey Ken - what software is this you are using?

I'm ashamed to say they I still use Tastybrew.com to put my recipes together. It's old. It's incomplete. The style guidelines are off and many grains and hops are not included. But it's easy and I've been using it for years and never made the jump to something else even though I have Beersmith. I still print out a copy to write notes out on for each brewday too. Old-school!

[Steve Urquell]

I'm ashamed to say they I still use Tastybrew.com to put my recipes together. It's old. It's incomplete. The style guidelines are off and many grains and hops are not included. But it's easy and I've been using it for years and never made the jump to something else even though I have Beersmith. I still print out a copy to write notes out on for each brewday too. Old-school!

Nothing wrong with that. I still use brewtoad as it stores recipes. More lately though Ive been using brewing assistant free by brewology101 on my kindle. It lets me work offline and store recipes. I have my kindle nearby when getting ingredients ready.

[Big Nake]

Yeah, a lot of the new ones have inventory and other nice features so I should make the jump to something else... I just never do.

[Steve Urquell]

Yeah, a lot of the new ones have inventory and other nice features so I should make the jump to something else... I just never do.

I wish one of mine had a water calc and infusion calc. I usually use 3 different calculators to design a recipe.

[Big Nake]

Made this beer yesterday and it's off to a nice, quick start and smells lovely. When I went to pitch the yeast I grabbed the slurry out of the fridge and there was maybe 1-2" of beer on it from the prior batch after it settled. I poured some of that off into the sink and then set the flask down until it was time to pitch. I assume that we've all done this but I left the kitchen and came back and the smell of that beer being poured into the sink had taken over the whole kitchen and smelled heavenly. I stuck my nose into the sink for a better sniff. I realize it's just boring 1056-style yeast but there's something about that aroma. Cheers peeps.