Col's Amarillo Ale

American Pale Ale Perfection.

This recipe produces a superbly balanced American Pale Ale with
a solid backbone of malt character countered by well balanced
bitterness, and a delicious American hops character with hints of
stone fruit (Amarillo) supported by crisp clean grapefruit (Chinook).

Note: invert syrup in recipe may be omitted for an all-malt beer
or dextrose (corn sugar) used instead.

Brewer:	Colin Weaver & Adrian Levi		Email:	col.weaver@gmail.com
URL:	http://www.babbrewers.com
Beer:	Col's Amarillo Ale		Style:	American Pale Ale
Type:	All grain		Size:	42 liters
Color:	13 HCU (~9 SRM)		Bitterness:	37 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Dechlorinated with sodium metabisulphite. 0.25g per 10 litres of magnesium sulphate in strike water. 0.5g per 10 litres of calcium sulphate in strike water. All water adjusted to pH 5.8 with phosphoric acid. Water treatment should be performed according to your own water profile. Above treatment is for Brisbane, Australia which has water with low sulphates, low calcium, and moderate carbonate hardness.
Grain:	4kg Pilsner Malt 4.6kg Pale Ale Malt 460g English Crystal 55L 80g CaraPils 60g Chocolate Malt
Mash:	72% efficiency
	Infusion mash, 90 minutes at 67°C
Boil:	90 minutes	SG 1.044	48 liters
	200g Invert Syrup
	1 tablet whirlfloc @ 15 minutes 1 teaspoon yeast nutrient @ 8 minutes
Hops:	50g Amarillo (9% AA, 60 min.) 30g Amarillo (9% AA, 10 min.) 20g Amarillo (9% AA, 2 min.) 20g Chinook (15% AA, 2 min.) 40g Amarillo (aroma) 20g Chinook (aroma)
Yeast:	2 sachets Safale US-56, ferment @ 16°C (Alternatively, 3 litre starter of WLP001 or Wyeast 1056)
Log:	Primary for 10 days at 16°C, then cold conditioned for several days before kegging. Polyclar finings added 24 hours before kegging, for a haze free beer.
Tasting:	Batches brewed so far: #1 (Colin & Adrian): 1.052 -> 1.010. Crisp bitterness with solid malt presence. Aroma in kegged version slightly muted compared to bottles. Bottles retain full aroma and are superb, comparing very favourably with commercial APAs. Over all one of the best APAs I have ever tasted. #2 (Leo van den Bergh): Very similar to #1 but less bitter and slightly less body. Leo didn't use any sulphate salts in his water, resulting in less assertive hops character. #3 (Paul Hoepper): Used wyeast 1056 instead of US-56. Still fermenting, but samples exhibit very promising flavour & aroma. #4 (Col Marshall): no feedback yet #5 (Colin & Adrian): planned for December 17, 2005.

Recipe posted 12/08/05.