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Amarillo Pale

Brewer: Matt Email: tcbrewguy@hotmail.com
Beer: Amarillo Pale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 57 IBU
OG: 1.056 FG: 1.010
Alcohol: 6.0% v/v (4.7% w/w)
Water: Add a tsp or two of Gypsum if you've got soft water. It will allow the hop bitterness to be more crisp.
Grain: .50 lb. American Vienna
.50 lb. American Munich
.25 lb. American crystal 20L
Steep: Steep grains in just under 1 gallon water at 155°F for 45 minutes.
Boil: 60 minutes SG 1.081 3.5 gallons
6 lb. Light malt extract
1 lb. Light dry malt extract
Top off kettle with water to get a 3.5 gallon preboil volume. Bring water temp back up to around 160 and add DME. Bring wort to a boil and begin hop schedule. At 15 min. remaining, add 1 Tbsp Irish Moss rehydrated in 1 cup water. Then, at 5 minutes remaining, remove from heat and add LME (keep the boil clock running). When the LME has dissolved completely, return kettle to heat for remaing minute or two. This is the late extract addition method and you'll achieve a more accurate color and avoid overcarmelizing the wort.
Hops: .5 oz. Cascade (6.6% AA, 60 min.)
1 oz. Amarillo (8.9% AA, 60 min.)
1 oz. Perle (7.2% AA, 30 min.)
.5 oz. Cascade (6.6% AA, 15 min.)
.5 oz. Amarillo (8.9% AA, 15 min.)
1 oz. Cascade (aroma)
1 oz. Amarillo (aroma)
Yeast: Wyeast British Ale 1098
Log: 1,2,3 method works well. 1 week in primary; 2 weeks in secondary; 3 weeks in bottles. Patience is a virtue!
Carbonation: Use 4.3 oz corn sugar for bottle primer.

Recipe posted 12/07/05.