483 replies to this topic

[ncbeerbrewer]

Just pulled my last pint of MLPA right now. Brewed on 3/27/09 keg kicked on 5/23/09. Great beer that will be brewed again. Love the single hop method and simple grain bill. This one gets replaced in the kegerator with a Columbus IPA. Tasty brew that MLPA. I sure downed a good few today working in the yard and sun. Delicious.

[No Party JKor]

This is the recipe I'm going with today:Post-boil volume: 12 gallons15 lb. Canadian 2-row Pale2 lb. Crystal II (62-68°L)1½ lb. Wheat malt½ oz. Magnum (13.2 %), 60 min1½ oz. Mt. Hood (3.1 %), 60 min1½ oz. Mt. Hood (3.1 %), 30 minWhite Labs WLP001 California AleMash 60 min, @ 152°FSparge 45 min @ 168°FAnticipated OG: 1.049Anticipated IBU: 28.0I subbed in a half ounce of Magnum for some of the Mt. Hood since my Hoods are pretty low alpha. I should still get that good Hood character. I also shifted some of the hops to the mid point of the boil to help out in that area.

Edited by JKoravos, 25 May 2009 - 05:40 AM.

[ThroatwobblerMangrove]

How about some FWH action? I think this is a great application for it

[No Party JKor]

I ended up with 1.045 at 11.5 gal, post boil. Translates to 80% eff, which is on the low end for what I've been getting. It's probably mainly due to the fact that I ran out of sparge water before I hit my volume. I just added fresh water to the kettle to make up the volume, I didn't feel like heating up more water. I probably left a little bit of sugar in the MLT. Oh well, still not bad. The yeast is pitched, now just gotta wait for the magic to happen...

[No Party JKor]

Of course, it's not a true MLPA unless you forget something while you're brewing it. I left my brush in my fermenter when I started filling it with wort. I pulled it out right after I noticed. Fortunately it had been soaking in Star-San before that so it shouldn't be an issue.

[Daryl]

Of course, it's not a true MLPA unless you forget something while you're brewing it. I left my brush in my fermenter when I started filling it with wort. I pulled it out right after I noticed. Fortunately it had been soaking in Star-San before that so it shouldn't be an issue.

Sounds like the start of a good memory lapse

[SchwanzBrewer]

Ken,What does the malted wheat add to the flavor profile or is that just added for the mash? -Rich

[chadm75]

Don't want to speak for Ken (I would never even think of it ) but I would have to think it's in there for mouthfeel and head retention. If you look at Ken's recipes on his site, he uses a little bit of wheat malt in a lot of his recipes.Ken? Am I at least partially right?

[Big Nake]

Oh, stop with the bowing already. I put my pants on just like the rest of you... one leg at a time. It's just that once my pants are on, I make awesome beer! JK. I hijacked that from the SNL Blue Oyster Cult sketch. Anyway... Chad, you hit it right on the head. Body and head stability. I like the soft flavor that wheat adds to beer and a small amount in just about any beer will add to the head stability and body. Flaked barley is good for this too, but I have had some clarity issues with it so I like to use wheat instead. I'll use some small amount in just about anything, right down to a pilsner. Cheers!

[ThroatwobblerMangrove]

Oh, stop with the bowing already. I put my pants on just like the rest of you... one leg at a time. It's just that once my pants are on, I make awesome beer! JK. I hijacked that from the SNL Blue Oyster Cult sketch. Anyway... Chad, you hit it right on the head. Body and head stability. I like the soft flavor that wheat adds to beer and a small amount in just about any beer will add to the head stability and body. Flaked barley is good for this too, but I have had some clarity issues with it so I like to use wheat instead. I'll use some small amount in just about anything, right down to a pilsner. Cheers!

I was just reminded of this - I wondered a while back what the difference between red and white wheat was other than the color. Apparently (at least in baking) red wheat lends a more complex wheaty flavor.

[DaBearSox]

I was just reminded of this - I wondered a while back what the difference between red and white wheat was other than the color. Apparently (at least in baking) red wheat lends a more complex wheaty flavor.

I always just thought one was German and one was American....i never tasted much of a difference...but that may be because in my German wheats I am using yeast that have a lot of presence.

[Big Nake]

Also... the weather around here had been warm and sunny and I have been drinking some Czech Lager out of one of my taps. But it's been cooler, gray and raining lately and I remembered that the other tap was MLPA made with US-05. I just tapped a pint and it was very, very good and clear as a bell. It was so good I drank the pint in about 5 minutes. Cheers gang.

[ThroatwobblerMangrove]

I always just thought one was German and one was American....i never tasted much of a difference...but that may be because in my German wheats I am using yeast that have a lot of presence.

Here is my source if you care to read: LINK

[Big Nake]

I pick up white wheat when I order it online and my local place sells red wheat. I use it in relatively small amounts so I don't think it makes much difference... I interchange the two without issue. I assumed the wheat I was getting in both cases was American... not sure on that though. Cheers!

[Daryl]

Also... the weather around here had been warm and sunny and I have been drinking some Czech Lager out of one of my taps. But it's been cooler, gray and raining lately and I remembered that the other tap was MLPA made with US-05. I just tapped a pint and it was very, very good and clear as a bell. It was so good I drank the pint in about 5 minutes. Cheers gang.

So how is mlpa with us-05 compared to wlp001? Did you mash any higher for the us-05 batch?

[Big Nake]

So how is mlpa with us-05 compared to wlp001? Did you mash any higher for the us-05 batch?

The one with US-05 is okay, but not quite as good as my versions with WLP001. It's a little on the bland side... not quite as deep of a flavor profile as I would get with WLP001. I went back & checked my notes and I was also apparently low on standard 2-row so I used some UK Pale Malt too... it seems a little maltier than usual. The WLP001 thing is sort of a big deal for me because I'll also use it in Bases Loaded Blonde, Home Run Red and a few others while I have it up & running. I didn't bother to make any of those when I had the US05 running,but I did make a variation of MLPA using some Crystal 80°, some Vanguard hops along with some Mt. Hood. That one's kegged and ready. Cheers.

[No Party JKor]

Took a gravity reading this morning (~4.5 days from pitching) and I'm at 1.028. It's fermenting a little slow, but I've been on the low end of the happy temp range for WLP001 due to a cold snap in NE this week. It's been at 66-68°F most of the week according to my surface thermo. It's still chugging along.I tasted my sample, it was pretty good. A little more bitter than I was expecting with the IBUs for the recipe, although that could be solely due to my conservative estimate of AA loss for my hops. The malt flavor was good, and obviously fairly pronounced at 1.028. There was a lack of hop aroma/flavor, but that mainly due lack of cabonation/high gravity. I expect the Mt. Hoods to come out nicely when it's chilled and carbed.

[ThroatwobblerMangrove]

Took a gravity reading this morning (~4.5 days from pitching) and I'm at 1.028. It's fermenting a little slow, but I've been on the low end of the happy temp range for WLP001 due to a cold snap in NE this week. It's been at 66-68°F most of the week according to my surface thermo. It's still chugging along. I tasted my sample, it was pretty good. A little more bitter than I was expecting with the IBUs for the recipe, although that could be solely due to my conservative estimate of AA loss for my hops. The malt flavor was good, and obviously fairly pronounced at 1.028. There was a lack of hop aroma/flavor, but that mainly due lack of cabonation/high gravity. I expect the Mt. Hoods to come out nicely when it's chilled and carbed.

That's the normal temperature I ferment at with 1056 which should be pretty similar I would think. Never had any problems.

[No Party JKor]

That's the normal temperature I ferment at with 1056 which should be pretty similar I would think. Never had any problems.

White Labs lists the optimal temperature range as 68-73, which is why I said it's a little low.

[Big Nake]

I'm currently working on my latest creation... Memory Lapse Pale Ale Lime. It's MLPA with a splash of natural lime flavor. Honestly, every time I see that Bud Light Lime commercial, I cringe.