36 replies to this topic

[ScottS]

It's hot, and I need beer. First priority is that it's fast. If I could be drinking it in a month, that would be great. All grain, low on hops, German hops is a bonus, anything darker than a brown ale is out. Any suggestions as to style and recipe are appreciated.Help me beer forum, you're my only hope!

[MyaCullen]

It's hot, and I need beer. First priority is that it's fast. If I could be drinking it in a month, that would be great. All grain, low on hops, German hops is a bonus, anything darker than a brown ale is out. Any suggestions as to style and recipe are appreciated.Help me beer forum, you're my only hope!

ken lenard's MLPA sounds right on the money for your requirementsIt's quick, it's not heavy, it uses Mt. Hood in a single doseit's in the recipe forumhttps://www.brews-br...__fromsearch__1

Edited by miccullen, 19 May 2010 - 07:37 PM.

[ScottS]

ken lenard's MLPA sounds right on the money for your requirementsIt's quick, it's not heavy, it uses Mt. Hood in a single doseit's in the recipe forum

You know what's really sad?About 6 months ago, BB made a batch of MLPA. Things got so insanely busy that it never even got racked out of primary. It just sat in the corner of the basement, forgotten.Last night I dug it out and kegged it. Between the airlock drying out and sitting on the yeast cake for six months, it's undrinkable.

[MyaCullen]

You know what's really sad?About 6 months ago, BB made a batch of MLPA. Things got so insanely busy that it never even got racked out of primary. It just sat in the corner of the basement, forgotten.Last night I dug it out and kegged it. Between the airlock drying out and sitting on the yeast cake for six months, it's undrinkable.

oh noes!had that happen before

[ScottS]

Tell me about Mt Hood hops.

[EWW]

I'm sipping a mlpa based beer hopped with cents for bittering and dh with Amarillo ... Mighty tasty. If you want German hops I would suggest a cream ale grain bill fermented with chico and a dose of noble hops at flame out.

[MyaCullen]

Tell me about Mt Hood hops.

They are an american Triploid variety of Hallertauer, they have a little Citrus but very little, you could use any hop you want, but I personally like them especially in a beer like MPLA.Amarillo is another great choice for this.

[EWW]

Tell me about Mt Hood hops.

Hallertau based triploid ... Lots of noble characteristics, but a little more subdued IMO. In the MLPA recipe you could sub any German type hop you have on hand without an issue

[ScottS]

I know what triploid means in the context of apple genetics, does it mean the same thing in hops?

[MyaCullen]

I'm sipping a mlpa based beer hopped with cents for bittering and dh with Amarillo ... Mighty tasty. If you want German hops I would suggest a cream ale grain bill fermented with chico and a dose of noble hops at flame out.

mmm both of these are great choicesA good all malt Cream/Blonde Ale with about 1.045 Gravity 20 Ibus of any of the Hallertuaers would do the trick nicely.

[MyaCullen]

I know what triploid means in the context of apple genetics, does it mean the same thing in hops?

(not a qualified scientist) but yes AFAIK it doesLINKAMAJAGER

[MolBasser]

Pale Ale is quick, and easy and you can chuck whatever hops you want in.OG 13ishMostly 2 row, chuck in some C60 for colorIBUs in the 30-40 range.Ferment with WL001 at 68 and it should finish in 4-7 days. Rack and dry hop. Chill to 32 for a week. Rack again, keep chilled for another week with new dry hops.Keg, force carb, enjoy.MolBasser

Edited by MolBasser, 19 May 2010 - 08:01 PM.

[EWW]

(not a qualified scientist) but yes AFAIK it doesLINKAMAJAGER

I think it just means they are sterile because of a genetic chromosome deformity

[Big Nake]

Mt. Hood hops are the yummiest, most noble American hops around. Very clean, slightly spicy and German-like although they're American. Sorry to hear about the forgotten MLPA in the corner, but it really is a great, quick beer. Bases Loaded Blonde is a quick-turnaround too. Check out the recipes on my site (link below)... many beers similar to your description. Cheers.

[MolBasser]

Most normal gravity ales should be 21-30 day beers.This, of course, assumes you have proper cellar temperature control.MolBasser

[orudis]

I brewed an ordinary bitter and served it to my homebrew club 8 days later (force carbed of course) to great acclaim. A 1.040 or so ale will easily ferment out in a week, give or take, depending on yeast health, temp, pitch rate etc.

[Stout_fan]

You know what's really sad?About 6 months ago, BB made a batch of MLPA. Things got so insanely busy that it never even got racked out of primary. It just sat in the corner of the basement, forgotten.Last night I dug it out and kegged it. Between the airlock drying out and sitting on the yeast cake for six months, it's undrinkable.

Sheds a tear or three for the forgotten batch in the corner.

[ThroatwobblerMangrove]

It's hot, and I need beer. First priority is that it's fast. If I could be drinking it in a month, that would be great. All grain, low on hops, German hops is a bonus, anything darker than a brown ale is out. Any suggestions as to style and recipe are appreciated.Help me beer forum, you're my only hope!

hefeweizen is the fastest turn around I know of. great for the summer time too!ETA: also nice b/c you don't have to feel bad that it didn't clear up

[davelew]

hefeweizen is the fastest turn around I know of. great for the summer time too!

+1 on a Hefe.50% 2-row, 50% wheat, OG 1.040 to 1.050, bitter to 20 IBU with German hops, ferment at 70 to 75 dF with a Hefeweizen yeast.

[davelew]

I'm a big fan of Berliner Weisse for a summer quaffer, but it's tough to get one ready in four weeks. This is my recipe for Berliner Weisse:50% pilsner, 50% wheat, OG 1.030, mash the grains and drain directly into fermenter. Throw in a handful of unmashed, uncracked grain to make sure it's infected. Put the fermenter in a water bath, and use a fishtank heater to keep the bath at 85 dF. The temperature is important if you want it to sour quickly. Keg when it's sour enough for you, usually about 2 weeks for my taste (and I like 'em sour). No boil, no hops, no yeast, no problem.