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Amarillo Fo' Strissel
American Brown Ale • All Grain • 5.5 gal
Amarillo and Strisselspalt hops are 6 months old. Need to use 'em up!
March 7, 2012 pm 04:44pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Cargill Special Pale; Cargill Malt
Cargill Special Pale; Cargill Malt
This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers.
- 1 lbs
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 1 lbs
Pale Wheat Malt; Weyermann®
Pale Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- .375 lbs
Chocolate; Crisp
Chocolate; Crisp
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .125 lbs
Kiln Amber Malt; Malteries Franco-Belges
Kiln Amber Malt; Malteries Franco-Belges
A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.
- 1 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 1 oz
Amarillo® - 10.4 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 oz
Amarillo® - 10.4 AA% pellets; boiled 15 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.
- 2 oz
Strisselspalter - 2.3 AA% pellets; boiled 1 min
Strisselspalter
French variety related to Hallertauer.
- 15 ea
Ferm-Cap S - (omitted from calculations)
Ferm-Cap S
A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
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
+ Base malt will be the 4L Gleneagles Maris Otter Mash at 154F for 60 min + Dry-hop with 1oz Amarillo
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 22.0 SRM | 18 - 35 | |
| Alcohol: | 6.5% ABV | 4.3% - 6.2% | |
| Bitterness: | 58.8 IBU | 20 - 40 | |
Discussion
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