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Amarillo Assplosion
American Pale Ale • All Grain • 5.2 gal
A nice crisp american ale with a big burst of Amarillo hops added for flavor and aroma. No bittering hops in this one.
August 7, 2007 pm 02:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.2 gal)
- 12 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 oz
Amarillo® - 9.9 AA% whole; boiled 30 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® - 9.9 AA% whole; boiled 20 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® - 9.9 AA% whole; boiled 10 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® - 9.9 AA% whole; boiled 5 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® - 9.9 AA% whole; boiled 1 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® - 9.9 AA% whole; boiled 0 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
Glacier - 9.9 AA% whole; added dry to secondary fermenter
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1 tsp
Irish Moss boiled during final 10 minutes. - (omitted from calculations)
Irish Moss boiled during final 10 minutes.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash at 156F for 60 min. Boil 90 minutes. Ferment at 67F. Ended up getting a major hot-break and had huge globs of proteins churning in the boil. First time I had seen this happen. Siphoned wort into carboy and left most of the proteins and hops in the bottom of the boil pot. Pitched 1 pack of 1056 yeast into 5 gal wort (which I now realize was underpitching). Upon receiving my first bag of whole hops and loving the aroma, I was inspired to create this recipe.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 6.7 SRM | 5 - 14 | |
| Alcohol: | 4.8% ABV | 4.5% - 6% | |
| Bitterness: | 50.9 IBU | 30 - 45 | |
Discussion
Brewed 8/6/07
2007-09-06 11:26am
Brewed this last night 8/6/07. Pitched this morning 8/7/07 at 6:30Am. Measured 1.048 gravity. I reduced the mash efficiency to match this. No freaking clue why I get such low efficiency. The Amarillo leaf hops smell amazing. Wort has a wonderfully hoppy aroma. #10
Update
2007-09-08 1:07pm
Fermenting heavily 8/7/07 1:00PM. Got home at 6PM, it was at 78 deg. Put carboy in fridge and chilled to 67 deg. Then put in air conditioned room.
Update 8/19/07
2007-09-08 1:09pm
Racked to secondary. The aroma/flavor is intensely citrusy and over powering. I probably overdid the hops on this one but hopefully it will mellow with time. Yet another brew that I need to age before drinking. Arg!
Just sitting there
2007-09-08 1:09pm
9/2/07 - It's still just sitting in the secondary. The yeast seemed liked it was going to settle out and leave a nice clear beer behind, but it has only settled out of the top 1" of the beer and seems to have stopped. Haven't tasted it again, kind of afraid to. I'll probably let it age in the secondary for another few weeks in hopes that the insanely citrus/sour smell/taste will mellow out. Definitely skipping the dry hops on this.
Bottled 9/15/07
2007-09-16 2:42am
Went ahead and bottled this tonight. The extremely sour smell/taste is still there and I'm really wondering if this batch didn't get contaminated. I've never smelled such a sour disgusting smell come from beer before. The beer also seemed to foam up a lot more than normal when I filled the bottles. I really had high hopes for this beer and am pretty disappointed by how it turned out. I might try this brew again but use the Amarillo hops in more of a traditional way (60 minute, 15 minute, 1 minute).
Will brew again, smaller
2007-10-19 12:47pm
I will be brewing this again soon in a 2 gallon batch. I will be changing the hop schedule to this: .5 oz. Amarillo for 60 min. .5 oz. Amarillo for 20 min. .5 oz. Amarillo for 10 min. .5 oz. Amarillo for 5 min. 1 oz. Amarillo used in HopBack I will also replace the base malt with Maris Otter and replace the existing Maris Otter with CaraPils. I may also add 1/4 lb. of table sugar to try and dry it out a bit more.
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