Memory Lapse Pale Ale...
#261
Posted 28 September 2009 - 11:43 AM
#262
Posted 28 September 2009 - 12:45 PM
#263
Posted 28 September 2009 - 12:45 PM
I think 21 will be fine.I have a bad feeling that my MLPA will be under-hopped. I brewed with 5.2%AAU Mt. Hood's for 60 minutes and my calculated IBU's come in at 21. Is that to little for MLPA? What does everyone else's MLPA come in at? Should I dry hop it and if so, with what?
#264
Posted 28 September 2009 - 12:49 PM
damn - I'll have to make sure I have some mt. hoods around next time b/c I like the sound of thatI was at a local brewpub over the weekend and their Alt tasted a lot like MLPA. It was slightly more malty, but otherwise nearly identical. Maybe I should've entered it as an Alt in that recent HB competition.
#265
Posted 28 September 2009 - 02:07 PM
I just received a pound of Mt. Hoods from HopsDirect and I happen to have the other ingredients in stock. Looks like big batch of MLPA is in my future.damn - I'll have to make sure I have some mt. hoods around next time b/c I like the sound of that
#266
Posted 29 September 2009 - 09:17 AM
#267
Posted 29 September 2009 - 12:50 PM
#268
Posted 29 September 2009 - 01:07 PM
#269
Posted 30 September 2009 - 06:41 AM
On the CaraMunich, I guess I consider it to be a little more amped up than a regular Crystal malt. It is supposed to impart a rich, caramel-sweet flavor and aroma along with "intense color". As a result, I use it sparingly and probably don't go much beyond 6-8 ounces in a 5-gallon recipe. I think it's possible that even 1 pound in your MLPA might overpower the balance, but it would depend on mash temp, yeast strain, etc. We talked earlier about how simple this recipe is but how delicate the balance is too. Slightly underhopping the beer, mashing it too high, using a strain of yeast that doesn't attenuate well, etc. all could contribute to throwing off the balance. Did you already make this beer or was that just a stab at a recipe based on what you had in the house? Also, yes... the hops you choose can affect the flavor of the beer, even on just a 60-minute addition. I think the grapefruity profile of the Amarillos would be subdued because there wasn't a flavor or aroma addition, but I think they would still contribute some different flavor to the beer when compared to the Mt. Hoods. Cheers.
#270
Posted 30 September 2009 - 08:22 AM
#271
Posted 30 September 2009 - 10:14 AM
#272
Posted 08 October 2009 - 09:21 AM
Had a taste this morning as I put it in the Keg Tasty and has almost 100% same color as Kens pic on his website7.25 Lbs 2 Row 2 Lbs Caramunich II 1 Lbs Wheat Malt Fermentis US-05 Will this be close to MLPA ? Ohh had to use 1 oz Amarillo @ 60 min Style Comparison (amber Ale) Original Gravity 1.052 1.045 - 1.060 100 % Terminal Gravity 1.012 1.010 - 1.015 100 % Color 14.55 °SRM 10.00 - 17.00 °SRM 100 % Bitterness 31.0 IBU 25.00 - 40.00 IBU 100 % Alcohol (%volume) 5.2 % 4.50 - 6.00 % 100 %
#273
Posted 12 October 2009 - 07:03 AM
#274
Posted 13 October 2009 - 12:44 PM
#275
Posted 15 October 2009 - 06:11 PM
#276
Posted 15 October 2009 - 07:36 PM
I haven't tried that. I would be careful with the balance if you put any Munich in the recipe, only because of the one hop addition. Earlier in this thread we were talking about things like a high mash temp, old hops, underhopping, using a lower-attenuating yeast, etc. causing problems with the beer being too malty. I could see Munich adding to that, although you're only talking about a pound so it may be okay. A lot of these guys have used more hops up front or added hops later in the boil (or dry-hopped) so they're not taking any chances having the beer be underhopped. Cheers & good luck.Anyone ever sub out a pound of munich and reduced the amount of 2row to 6.25 to their MLPA? How'd it come out?
#277
Posted 15 October 2009 - 08:04 PM
#278
Posted 19 October 2009 - 05:44 AM
I kegged this on Saturday. The sample that I had was pretty damn good. It needs a lil bit of conditioning, but I think it'll turn out to be a nice beer. Next time, I might drop the dry hop addition to 1/4 or 1/2 an ounce instead of 3/4 ounce. We'll see how it turns out.I transferred my first MLPA over to secondary last night. Did a two week primary...and now will do a week or so secondary with 3/4 oz Mt Hoods as a dryhop. The sample I tasted last night was very nice! Looking forward to this one.
#279
Posted 22 October 2009 - 06:51 AM
#280
Posted 22 October 2009 - 10:54 AM
I did that on an experimental beer that just seemed bland to me. I put an ounce of Sterling pellets into the keg (in a muslin bag) and it saved the beer... making it quite enjoyable. Sorry to hear about the MLPA, Chad. Could the hops have been old? Did you possibly mash too high or is it undercarbed? The only time I've ever had MLPA do this to me was when I tapped some into bottles and it sat for a few months... losing carb, getting a bit flat and shifting the balance towards the sweetness. I wonder if water has anything to do with this. Could softer water cause this? My water is on the hard side and I wonder if that could accentuate hopiness. Maybe some gypsum in the mash next time?So my MLPA didn't turn out so well, I don't think. Maybe it's just my tastes but it severely under-hopped. I used 1 ounce of Mt. Hood (5.5%AAU) at 60 mins. It's an extremely sweet brew and to be honest, takes like carbonated pre-boiled wort. I'll keep it in the keg another week to see if it loses some of it's "green" flavor but it might have to be tossed. An idea I had was to toss some more hops into the keg. Anyone see any problems with this?
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