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who would be on board doing the Memory Lapse Pale Ale?


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#1 Hines

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Posted 15 August 2022 - 07:35 AM

Several guys talk about getting back into brewing (myself included).   I'd really like to do a small batch of Memory Lapse Pale Ale. 

 

Nake, what do you think about  adjusting that recipe for something smaller than five gallons and sharing it?   I made it once about 10 years ago and I thought it was fantastic.



#2 HVB

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Posted 15 August 2022 - 07:45 AM

Every single time I have tried to make that beer it has been a problem, infection, bad brew day etc.  I think that beer is my kryptonite.



#3 Hines

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Posted 15 August 2022 - 07:49 AM

It's probably against your religion to do a small batch anyways.....   :-D



#4 HVB

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Posted 15 August 2022 - 08:16 AM

It's probably against your religion to do a small batch anyways.....   :-D

No but it really does not work well with my equipment.  I have not brewed in about a year to be honest.  Time and motivation seems to be lacking for me.



#5 BlKtRe

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Posted 15 August 2022 - 08:47 AM

Im motivated. I suppose recipe is in the recipe section.....  :)



#6 postSingularityHumanoid

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Posted 15 August 2022 - 08:59 AM

I have a recipe in my notes but I bet I modified it.

#7 Hines

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Posted 15 August 2022 - 09:09 AM

cut & paste.  This post is so old, that the times might be able to be reduced?

 

might need a refresher on the details.   I'm toying with buying one of those electric rigs.

 

Kind of like a group brew of old

 

Memory Lapse Pale Ale

7.25 lbs American Pale Malt
1 lb Crystal 60
12 oz Malted Wheat
1 oz Mt. Hood pellets 5.2% to 5.5% for 60 minutes

White Labs 01 California Ale Yeast

OG: 1.048, FG: 1.012, IBU: 24, SRM: 10, ABV: 4.8%



#8 postSingularityHumanoid

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Posted 15 August 2022 - 09:17 AM

Yeah, I think when I did this I used glacier.

#9 Hines

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Posted 15 August 2022 - 09:23 AM

I was considering doing a quick extract batch of anything....but this is probably a better idea.  It will end up costing way more, but will be a better product



#10 Big Nake

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Posted 15 August 2022 - 10:11 AM

I would cut the boil back to 30 minutes.  I would try to get 24-25 IBUs with Mt. Hood from the start of the boil adjusted for the 30 minute boil.  The balance is tricky because if you use a lower attenuating yeast or have ultra soft water, more chloride than sulfate, etc. the beer can be overly malty.  I have also lowered the amount of crystal malt for that very reason and went with something like 10 ounces instead of a full pound.  I made it this past spring and I used S-04 which attenuates a little lower so I just made sure my IBUs were good and I think I added a bit of calcium sulfate.  I had fresh Mt. Hood from YVH and the resulting beer was really good.  The balance was great and the overall character was made that much better by the S-04, IMO.  Very neutral but still with some bready English character.  S-04 might end up as my go-to ale yeast going forward.  I think I made seven batches with it this year and they were all really good.  


Edited by Big Nake , 15 August 2022 - 10:11 AM.


#11 postSingularityHumanoid

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Posted 15 August 2022 - 10:40 AM

I bet verdant IPA yeast would be good for this.

#12 HVB

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Posted 15 August 2022 - 11:46 AM

I bet verdant IPA yeast would be good for this.

Let's make a hazy MLPA!



#13 postSingularityHumanoid

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Posted 15 August 2022 - 11:58 AM

Let's make a hazy MLPA!


Heck yes, sohn!!!!

#14 Hines

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Posted 15 August 2022 - 12:38 PM

ingredients ordered. 



#15 jimdkc

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Posted 15 August 2022 - 02:25 PM

I played with converting this recipe to a 2-Gallon 20-Minute Boil No-Sparge BIAB batch:

 

3 lb. 5 oz. 2-Row Pale Malt (79.9%)

7 oz. Crystal 60 (10.6%)

5 oz. Wheat Malt (7.5%)

1.3 oz. Acidulated Malt (2%)

 

Mash at 152 deg. F

 

22 g Mt. Hood (5.7% AA) @ 20 minutes

 

2.66 Gallons Distilled or RO water with 1.8 g Calcium Chloride and 1.8 g Gypsum (approx. 1/2 teaspoon each).

 

0.5 pkg. US-05

 

Note: The 2% Acidulated Malt and the water additions based on ajdelange's Water Chemistry Primer https://www.homebrew...-primer.198460/

 

I bumped the grain up about 10% before scaling to account for possible lower efficiency. I adjusted the hops for 25 IBUs from a 20-minute boil.

 

YMMV, but this might be a good starting point. I'm thinking I might try this sometime in the next couple of weeks using the Sous Vide/Induction Burner setup I mentioned in Brian72's "Small Batch" thread.


Edited by jimdkc, 15 August 2022 - 02:35 PM.


#16 postSingularityHumanoid

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Posted 15 August 2022 - 02:28 PM

What was the original efficiency assumption and what did you lower it to?

#17 jimdkc

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Posted 15 August 2022 - 02:33 PM

What was the original efficiency assumption and what did you lower it to?

 

I just bumped it about 10%... Was figuring maybe 70% efficiency in the original recipe, maybe 60-65% efficiency in my (untested!) BIAB process.



#18 postSingularityHumanoid

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Posted 15 August 2022 - 02:37 PM

I think you can easily hit 70% Biab.

#19 jimdkc

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Posted 15 August 2022 - 02:39 PM

I think you can easily hit 70% Biab.

 

If it comes out stronger... Oh, well!!!



#20 Hines

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Posted 08 September 2022 - 06:15 AM

Big Nake, i actually used WLP002 since it should help with a more malty flavor.




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