483 replies to this topic

[No Party JKor]

You know that this beer is not necessarily going to satisfy the big hopheads, but that 5.5 AAU of Mt. Hood seems to go a long way in this beer. I really like what the Mt. Hoods do and the flavor they produce... that, mixed with the WLP001 makes a great combination. I hope it comes out well.

You know what, now that I looked back at my ProMash file, I hopped it to 29 IBU, rather than the 24 IBU in your recipe and that's with the hop loss factored in. 5 IBUs is probably the difference between a good balance and a slightly hop forward profile in a beer like this.

[Daryl]

I agree. My last keg of it blew a few days ago and I will make it again later in the summer. What lagers are you making? I just got done with 6 (count 'em... 6) beers with WLP940 and I'm mashing right now on a "gold lager" with 2124 and then an Oktober is next with that yeast. Cheers!

I am gonna do a blonde lager or two and a few versions of an American dark lager with wlp840 and the fire up my vial of 940 and make vienna and your victoria. My mouth is already watering

[Big Nake]

I am gonna do a blonde lager or two and a few versions of an American dark lager with wlp840 and the fire up my vial of 940 and make vienna and your victoria. My mouth is already watering

I have 2 batches of that "Victoria" in secondary and they are chilling on the basement floor as we speak. I just spoke to another brewer who told me that he made a nice traditional vienna with 95% vienna and 5% carafoam, Saaz & Spalt and the 940... he said it rocked. Interesting to use a Mexican yeast for a traditional Vienna. Cheers Bro.

[CaptRon]

Dang, my MLPA keg kicked last night. :covreyes:On the bright side, I get to brew it again!

[No Party JKor]

I want to get my MLPA in the keg so bad. I was going to do it tonight but I think I'm going to be working on this paper all night. Gah.

[Big Nake]

Baddog: Wow, it seems like you just made that beer. Did you inhale it? Make it again, quick!JKoravos: Just get it in there when you can... it'll be worth the wait, hopefully. Cheers!

[CaptRon]

Baddog: Wow, it seems like you just made that beer. Did you inhale it? Make it again, quick! JKoravos: Just get it in there when you can... it'll be worth the wait, hopefully. Cheers!

I guess I did. It turned out to be a great beer for BMC guests and also a great one for drinkin while working in the yard.

[LBG Bill]

I never did post after I brewed this. I brewed up 10 gallons for my wife's art thesis opening. Everyone complimented on the brew. 10 gallons were gone in about 3 hours, along with about 8 gallons of my Cutthroat Porter clone. These were Pabst and Schlitz drinkers, so the 'I don't like dark beer' was floating around a lot. It was a great time and a great simple and good recipe. Thanks!!

[Big Nake]

I never did post after I brewed this. I brewed up 10 gallons for my wife's art thesis opening. Everyone complimented on the brew. 10 gallons were gone in about 3 hours, along with about 8 gallons of my Cutthroat Porter clone. These were Pabst and Schlitz drinkers, so the 'I don't like dark beer' was floating around a lot. It was a great time and a great simple and good recipe. Thanks!!

Wow, I don't know if that's a good sign or not. On the one hand, it's awesome that you got Pabst & Schlitz drinkers to enjoy homebrew. OTOH, now I'm going to be labelled a blow-dried, blouse-wearing poodle-walker for coming up with a homebrew recipe that Pabst & Schlitz drinkers enjoy. Cheers & glad it came out well for your event.

[No Party JKor]

Finally! I got my MLPA in the keg, in the freezer and on the the gas tonight. I chilled a glass of the uncarbed stuff to try. Oh yeah, this stuff is gonna go quick!

[Big Nake]

Finally! I got my MLPA in the keg, in the freezer and on the the gas tonight. I chilled a glass of the uncarbed stuff to try. Oh yeah, this stuff is gonna go quick!

Can't wait to see how you like it once it's carbed up & ready to roll. Cheers, Man.

[No Party JKor]

Can't wait to see how you like it once it's carbed up & ready to roll. Cheers, Man.

I've been drinking partially carbed MLPA tonight. It really reminds me a lot of a beer that a local brewery makes, Country Ale by Wachusett Brewing. I'm a big fan of it, it's probably my most frequently purchased commercial brew. I've been thinking I need something like that in my lineup. Looks like I've found it.

[LBG Bill]

Wow, I don't know if that's a good sign or not. On the one hand, it's awesome that you got Pabst & Schlitz drinkers to enjoy homebrew. OTOH, now I'm going to be labelled a blow-dried, blouse-wearing poodle-walker for coming up with a homebrew recipe that Pabst & Schlitz drinkers enjoy. Cheers & glad it came out well for your event.

No, its a good sign. They've all drank my home brew before and seem to have a good time drinking it, but the complements on the MLPA were coming from everyone. So thanks again Ken!

[Big Nake]

No, its a good sign. They've all drank my home brew before and seem to have a good time drinking it, but the complements on the MLPA were coming from everyone. So thanks again Ken!

Okay, good stuff. Compliments on your homebrew efforts are always good. Cheers.

I've been drinking partially carbed MLPA tonight. It really reminds me a lot of a beer that a local brewery makes, Country Ale by Wachusett Brewing. I'm a big fan of it, it's probably my most frequently purchased commercial brew. I've been thinking I need something like that in my lineup. Looks like I've found it.

Sounds good, JKoravos. This is an easy-drinking beer and BMC types can enjoy it pretty easily. I can get homebrewers to enjoy it also. Cheers!

[No Party JKor]

I've been hitting the MLPA hard, well not too hard. I'll wait until tomorrow night for that. It an awesome beer. The American Pale Ale is so underappreciated these days. I will say, it's pretty dark for an APA. Mine looks even a little darker than the pictures on Ken's site, although the environment is very different. All of his pics are with outdoor lighting. It's almost an amber, though according to ProMash it's well with the color specs for the style. Not that that matters, just a note. (EDIT: I used Fawcett Crystal II, which is spec'd as 65-68°L, so it's a little darker than the recipe called for).As far as balance, I'm still on the bitter side, but barely. If anything, I'd only cut the bittering back a hair.It's been cold for about a week now (36-38F), it's still pretty cloudy, but it seems to be clearing out. If it lasts long enough, I'll probably try to hit it with some gelatin. Maybe even just with the second keg.

Edited by JKoravos, 25 June 2009 - 05:52 AM.

[earthtone]

Well I found a bottle of MLPA from December's batch kickin in a box of random brews a couple days ago and tossed it in the fridge. Drank it yesterday and holy shazam was it good!!! Also the long storage time gave me a brilliant clarity I rarely get in my brews so it even looked like the real things :smilielol:I did some late additions of Mt. Hood and those had mellowed into a nice background note of hops over this tasty pale. once again Ken! I quickly dug out that box and found one last bottle, into the fridge it goes!!!!

[Big Nake]

Yeah, all of this talk has me anxious to fire up another batch of this. I am making a few more "gold lagers" with 2124 for summer and then I'm going to make my Oktober with that yeast too. Then the WLP001 is coming out and I'm going to make a batch of Bases Loaded Blonde and probably 2 batches of MLPA. Cheers gang!

[CaptRon]

I'm going to be making 10 gallons of this on Saturday. I thought of trying out two different strains of yeast to see the different flavor profiles. Any suggestions on which two you might have used and what flavors you might be able to describe?

[ThroatwobblerMangrove]

I'm going to be making 10 gallons of this on Saturday. I thought of trying out two different strains of yeast to see the different flavor profiles. Any suggestions on which two you might have used and what flavors you might be able to describe?

I'd do one with the standard american variety as a control - the other... maybe something belgian would be interesting?? I would want something that would attenuate out pretty well b/c with the lack of hops you don't want too much residual sweetness in there (at least I wouldn't).

[earthtone]

I'm going to be making 10 gallons of this on Saturday. I thought of trying out two different strains of yeast to see the different flavor profiles. Any suggestions on which two you might have used and what flavors you might be able to describe?

I would give this a shot with a couple american strains personally maybe American Ale 1 & 2 from wyeast to see the difference there. The other one I had in mind was Northwest Ale. So yeah, Wyeast 1056, 1272 and 1332 would be my choices to make this one and not stray too far from where you know it's good but sense the subtle differences between these american strains. be sure to let us know how it goes!