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Amarillo Brillo
American Wheat or Rye Beer • All Grain • 6 gal
Take on 3 Floyds Gumballhead
June 5, 2010 pm 07:16pm
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 6 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.0 oz
Bravo™ - 14.5 AA% pellets; boiled 60 min
Bravo™
Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org
- 2.0 oz
Bravo™ - 14.5 AA% pellets; boiled 1 min
Bravo™
Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 4.3 SRM | 3 - 6 | |
| Alcohol: | 5.7% ABV | 4% - 5.5% | |
| Bitterness: | 61.8 IBU | 15 - 30 | |
Discussion
Just Dry-Hopped on 6/14
2010-06-17 7:22am
Brewed on 6/7 on a "Brew Magic" system. Racked off into a sankey serving vessel and dry hopped with 5 oz. of Amarillo hops. Will put into a cooler on 6/21 and look to force carbonate on 6/24/10 and hopefully try the beer on 6/26.
Nice Beer
2010-06-26 1:48pm
Just tapped the 1st of the 2 corny kegs yesterday. Little darker than I wanted , but the overall beer was very balanced and smooth. Very hoppy aroma from the 5 oz . of Amarillo . I would say this beer came out more like an APA than a Wheat Ale. I didn't use 9 lbs Red Wheat like the receipe "Calucalated" rather I went more on the 2-Row and , way lighter on the Rrd Wheat. Overall I'm very pleased though with the final results.
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