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#261 chadm75

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Posted 28 September 2009 - 11:43 AM

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?

#262 No Party JKor

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Posted 28 September 2009 - 12:45 PM

I 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.

#263 No Party JKor

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Posted 28 September 2009 - 12:45 PM

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?

I think 21 will be fine.

#264 ThroatwobblerMangrove

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Posted 28 September 2009 - 12:49 PM

I 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.

damn - I'll have to make sure I have some mt. hoods around next time b/c I like the sound of that :)

#265 ColdAssHonky

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Posted 28 September 2009 - 02:07 PM

damn - I'll have to make sure I have some mt. hoods around next time b/c I like the sound of that :)

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.

#266 nbbeerguy

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Posted 29 September 2009 - 09:17 AM

7.25 Lbs 2 Row2 Lbs Caramunich II1 Lbs Wheat MaltFermentis US-05 Will this be close to MLPA ?Ohh had to use 1 oz Amarillo @ 60 minStyle 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 %

#267 Big Nake

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Posted 29 September 2009 - 12:50 PM

Chad: It may just be a different hop calculation with my original recipe. When I use 5.2AAU in my recipe (and I do everything else correctly...), the beer is balanced exactly a I think it should be. I wouldn't worry about the IBU number so much since there are different ways to calculate it. If you used 5.2AAU in the recipe, your beer should come out very nicely. Also, I think there are different types of C60°L out there and I sometimes get an MLPA batch that seems a little darker or a little lighter... not to worry. Some of the guys on here have used C15 or C20 and it's just fine. Cheers Amigo!NBbeerguy: I think the 2 pounds of CaraMunich is 1 lb too much... cut it back to 1. Also, the Amarillo will change the profile of the beer (grapefruity), but that's not necessarily a bad thing if you like Amarillo. Something cleaner would probably be better (Hallertau, Willamette, Styrian Goldings, Kent, etc.) but that's just me. Good luck!

#268 nbbeerguy

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Posted 29 September 2009 - 01:07 PM

Thanks Ken I'm very new to brewing and wasn't sure if adding Amarillo @60 Min would change the flavor much or not The reason for the 2 Lbs of CM II was I had made a batch a few weeks ago with 1 Lbs (used food processor as no grain mill at the time)and the color was way way off now I realize it wasn't the lack of CM II but the lack of proper milling of the grains. It does seem to be very very dark but im sure it will be OKWhat type of Flavor should I expect from the Caramunich II the description on beertools.com is vague But on a positive Note I just scored A manifold (for multiple taps unsure of proper name), 3 Taps, 3 Corneys delivered to my home for $60

#269 Big Nake

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Posted 30 September 2009 - 06:41 AM

NB: Congrats on the new equipment... life will never be the same.

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 nbbeerguy

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Posted 30 September 2009 - 08:22 AM

Its already made been in fermenter for 4 days now Ill be brewing another batch of MLPA once my order from hopsdirect arrive with all the proper stuff :) And it does smell very caramel like......

#271 Big Nake

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Posted 30 September 2009 - 10:14 AM

As I look through my recipes, I see that I use 4oz, 6oz and 8oz of CaraMunich in some of the recipes and I use 12 oz of Belgian CaraVienne in another one... that's the most I have used in one 5-gallon recipe. I hope yours comes out okay. It won't really be MLPA, but you may have stumbled onto something delicious anyway! Cheers.

#272 nbbeerguy

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Posted 08 October 2009 - 09:21 AM

7.25 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 %

Had a taste this morning as I put it in the Keg Tasty and has almost 100% same color as Kens pic on his website :angry:

#273 BrianBrewerKS

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Posted 12 October 2009 - 07:03 AM

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.

#274 Big Nake

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Posted 13 October 2009 - 12:44 PM

Sounds good, beerheads. :unsure: My one keg of MLPA is just about gone but I have another 5 gallons sitting in secondary, clear as a bell and waiting to get into a keg. Brian... I like the idea of some Mt. Hood as a dry hop addition, please let us know how it comes out. Cheers!

#275 passlaku

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Posted 15 October 2009 - 06:11 PM

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?

#276 Big Nake

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Posted 15 October 2009 - 07:36 PM

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?

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.

#277 passlaku

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Posted 15 October 2009 - 08:04 PM

Thanks, Ken. Solid advice. I like the MLPA the way it is so I think I'll just re-brew the original.

#278 BrianBrewerKS

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Posted 19 October 2009 - 05:44 AM

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.

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.

#279 chadm75

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Posted 22 October 2009 - 06:51 AM

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?

#280 Big Nake

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Posted 22 October 2009 - 10:54 AM

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?

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?


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