483 replies to this topic

[Big Nake]

Have you been using both crystals lately?

No. It's usually 1 pound of C60. I could have just used 10-12 ounces of C60 or whatever but decided to do it like this. What's the worst that could happen?

[SchwanzBrewer]

Interested in a trade when it's ready? I'm going to make some MLPA soon enough. I only have so much fridge space though (8+1 regular 15.5 gallon kegs - so 4 batches worth at a time). I have 4 going in pretty soon and room for 6 right now. 2 more will be taken up by the IPA or Pilsner. I'll probably be able to brew one more beer before the keys. Then I have to wait a little while unless we get the lease we're working on. Then it's game on since I have more fridges in storage.

[Big Nake]

My friend, I will make this beer, get it on tap and send you a couple more fancy 750s so you can try it. I have no idea how long it will be before it's ready to go but I will keep you posted. Tell you what, I'll send you beer and you cough up the Stanley Cup to the Blackhawks.

[HVB]

One day I will get back to this beer. Every time I brew it something seems to go wrong. It is my Eleanor!

[Big Nake]

I think the tweaks I made would make it easier to brew... unless you just had some unfortunate issue each time you made it (contamination, diaper in the primary, etc. ). The tweaks bring it away from the edge of "too malty", etc. so that it should come out nicely. We'll see. Looks now like Friday night or Saturday afternoon.

[HVB]

I think the tweaks I made would make it easier to brew... unless you just had some unfortunate issue each time you made it (contamination, diaper in the primary, etc. ). The tweaks bring it away from the edge of "too malty", etc. so that it should come out nicely. We'll see. Looks now like Friday night or Saturday afternoon.

My issues were contamination, yeast that did not start and a temp control issue. I can brew it fine I just can't finish it.

[Big Nake]

My issues were contamination, yeast that did not start and a temp control issue. I can brew it fine I just can't finish it.

Lulz. I think you and Rich were separated at birth because he has had the same issues. Try it again... I swear it will be good!

[Poptop]

I like the Blackhawks wager.

[Mya]

I still have never made this

[neddles]

This week I'm making a tweaked version of MLPA. When I remember batches of MLPA that I used to make years ago, I didn't futz with the water as I do now. That tells me that I had slightly more sulfate (27) than I had chloride (21) and those were some very good batches of this beer. Also, years ago I probably used Briess, Rahr, Canada Malting or Great Western 2-row for the base malt. I have been using Rahr Pale Ale malt lately which has a bit more color and depth to it and it may have made a difference in the overall character of the beer. So I'm pushing the beer slightly towards "less malt" and "more crisp" and also towards a more pale color, just slightly. I have the water and grains ready for this so it's just a matter of whether it will be this week or over the weekend. Slightly Adjusted MLPA 7.25 lbs Rahr Pale Ale Malt 1.00 lbs White Wheat 6 ounces Crystal 60°L 6 ounces Crystal 40°L 1 oz Mt. Hood pellets at 5.5% for 60 *plus* .1 ounces of Hallertau pellets 3.2% (about 5.9 AAU / 25 IBUs total) Wyeast 1056 American Ale yeast OG: 1.050, FG: 1.012, IBU: 25, SRM: 8, ABV: 4.8% Mash temp will still be around 150° and there will be 1.3g of gypsum and 1.7g of CaCl added which gives me 51ppm of SO4 and 48ppm of Cl. Should be slightly crisper and a little lighter in color. Cheers.

This seems closer to what I would call an American Mild than what Denny was coming up with.

[Big Nake]

This seems closer to what I would call an American Mild than what Denny was coming up with.

I have never been sure what to call this. I used to call it an "amber", just using that term generically. Pale Ale is probably not right because the hops are too low. I never considered calling it an American Mild because I'm not sure what that is.

[positiveContact]

American mild does sound about right actually.

[Brauer]

Other American Milds I've had have been closer to 1.040ish OG.

[neddles]

Other American Milds I've had have been closer to 1.040ish OG.

I've never had an "American" one. I'm no historian but my understanding was that Mild in the UK was historically not necessarily low abv and that some still aren't. That the "mild" in Mild came from the lack of hop presence to differentiate it from bitter. Ken's beer seemed to fit that bill with American hops, American yeast, and American pale ale malt.

[Big Nake]

There was a conversion awhile back that included "American Pub Ale". Maybe that's a better fit... although I don't think it's an actual style. Is "American Mild" a style? Anyway, I'm a little over halfway through the brewday and things are going very smoothly. Cheers.

[ChicagoWaterGuy]

There was a conversion awhile back that included "American Pub Ale". Maybe that's a better fit... although I don't think it's an actual style. Is "American Mild" a style? Anyway, I'm a little over halfway through the brewday and things are going very smoothly. Cheers.

American Mild bueno, Session IPA no bueno

[neddles]

American Mild bueno, Session IPA no bueno

 

[ChicagoWaterGuy]

[Brauer]

I've never had an "American" one. I'm no historian but my understanding was that Mild in the UK was historically not necessarily low abv and that some still aren't. That the "mild" in Mild came from the lack of hop presence to differentiate it from bitter. Ken's beer seemed to fit that bill with American hops, American yeast, and American pale ale malt.

Yes, historical Milds from 100+ years ago were quite strong.

[Mya]

American Pub Ale?

Yes, historical Milds from 100+ years ago were quite strong.

it was a term describing Bittering, not alcohol IIRC.