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Amarillo Weey Heavy

Amarillo Weey Heavy

Scottish Export 80/- : All Grain : 19.50 L

bear2bear

A bitter version of Weey Heavy 80/- with Amarillo hops. Replace Carared with Crystal 15 if it is not available.

May 11, 2014 at 04:59am

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 4.00 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.225 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.090 kg Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • 0.360 kg Crystal 15; Great Western

    Crystal 15; Great Western

    A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

  • 0.110 kg Crystal 150; Great Western

    Crystal 150; Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 0.225 kg Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 0.085 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 28 g Amarillo® - 7.0 AA% pellets; boiled 60 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Treat both mashing water and sparging water with 1/12 tsp of campden powder for each. 1 step mashing at 69C for 90 min. and mash-out at 76C for 10 min. Got 25.44 litters of the pre-boil wort. Added 0.5 litters of cold water to make it 25.94 litters. Brewed on 5/11/14. The OG was 1.064.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: C - Scottish Export 80/-

Range for this Style
Original Gravity: 1.053 1.040 - 1.054
Terminal Gravity: 1.014 1.010 - 1.016
Color: 16.8 SRM 9 - 17
Alcohol: 5.1% ABV 3.90% - 5.00%
Bitterness: 34.4 IBU 15.00 - 30.00

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