Amarillo Apa - Will This Work?

[randyrob]

Hey Guys,

after my recent disasters with trying to formulate a recipe someone suggested i should post before
i attempt it so here it is:

AMARILLO APA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 8 Max Clr: 22 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.79
Anticipated OG: 1.050 Plato: 12.48
Anticipated EBC: 7.9
Anticipated IBU: 27.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 20.00 Percent Per Hour
Pre-Boil Wort Size: 32.86 L
Pre-Boil Gravity: 1.035 SG 8.85 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
95.0 5.50 kg. JWM Export Pilsner Australia 1.037 3
5.0 0.29 kg. CaraPilsner France 1.035 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Amarillo Gold Pellet 9.00 19.3 60 min.
20.00 g. Amarillo Gold Pellet 9.00 8.6 20 min.
40.00 g. Amarillo Gold Pellet 9.00 0.0 0 min.


Yeast
-----

US-56



Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.79
Water Qts: 18.36 - Before Additional Infusions
Water L: 17.37 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 75 Time: 10
Sparge Temp : 80 Time: 10


Total Mash Volume L: 21.24 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

MY PROCEDURE WILL BE SOMETHING LIKE THIS:

3.1 ratio (Water:Grain)

5.79 kg Grain / 18L Water into Mash Turn.

Sit on 66 Degrees for 90 Minutes

Add 10 Litres of water into Mash turn and stir

Recirculate and drain off half of whats needed in kettle (say 16L for 23L batch (after boil given 20% evaporation)

Add another 10 litres to mash turn and stir again

Then reticulate and drain of remainder needed (say 16L again)

This should give you 32L into the kettle pre boil.

Boil for full 90 minutes.

WATER IN 18L+10+10=38L
WORT OUT= 16+16=32L

38-32=6L (which is soaked up into the grain)

HOPING ON DOING IT THIS ARVO!

Cheers Rob.

 

[Adamt]

Seems fine to me.

mmm, Amarillo!

 

[randyrob]

Seems fine to me.

mmm, Amarillo!

Thanks!

will there be enough amarillo hops so i can appreciate the flavour?

Rob.

i kind of formuated it on something DJR suggested on a previous post!

 

[warrenlw63]

Rob

There will be "no" mistaking the Amarillo. Hard hop to miss. :lol:

Recipe looks good. :super:

Warren -

 

[randyrob]

Rob

There will be "no" mistaking the Amarillo. Hard hop to miss. :lol:

Recipe looks good. :super:

Warren -

Awesome! thanks mate gives me a little bit more confidence to go ahead.

Rob.

 

[Adamt]

Theres always the option of putting 20g at 20min, 20g at 10min and 20g at flameout. The 10 minute addition will give you flavour and aroma, just a thought.

But it is a strong hop so 20g at 20 will be far more than "noticeable"!

 

[randyrob]

Theres always the option of putting 20g at 20min, 20g at 10min and 20g at flameout. The 10 minute addition will give you flavour and aroma, just a thought.

But it is a strong hop so 20g at 20 will be far more than "noticeable"!

Heya Adam,

i've got 100g bag so might as well use it all?

15g @ 60mins
20g @ 20mins
20g @ 10mins
45g @ flameout

??????????

Rob.

 

[Adamt]

:beerbang:

 

[Jazzafish]

Looks like a winner to me

 

[Mr Bond]

Using 5% carapils instead of a crystal or even caramunich(my fave in an APA) will make it less of an apa and more of a blonde.Coupled with the lower IBU range as well it drags it closer to a blonde ale(IMHO).
Ammarillo blonde.

having said all that it will no doubt be a winner with those hop shining through.

i did a very similar grist with us 56(used all hallertau though) early on in my AG days,and was rewarded with a clean, crisp, o' so divine on the nose, ale.

Enjoy :excl:

 

[DJR]

Yeah drop the carapils (5% carapils is too much IMHO) and make it maybe 1-2% carapils or wheat and 5% munich, crystal, caramunich, amber malt or caramalt. Basically anything to add a bit of "caramel" flavour

Whatever you want to do with the hops - personally the original hopping schedule was fine You can always dry hop with 10 or 20 g if it doesn't have enough "amarillo-ness" for your tastes. Putting the whole 100g in might throw it out of balance esp. with a 95% pilsner grist.

 

[randyrob]

Yeah drop the carapils (5% carapils is too much IMHO) and make it maybe 1-2% carapils or wheat and 5% munich, crystal, caramunich, amber malt or caramalt. Basically anything to add a bit of "caramel" flavour

Whatever you want to do with the hops - personally the original hopping schedule was fine You can always dry hop with 10 or 20 g if it doesn't have enough "amarillo-ness" for your tastes. Putting the whole 100g in might throw it out of balance esp. with a 95% pilsner grist.

Heya DJR,

thought i'd just quickly check the posts before i started adding the hops, i was very tempted to enter the
dark side (adding the whole bag) but i'm going to stick with the original hop bill and dry hop as suggested.

many thanks guys!

Rob.

 

[Mr Bond]

Looking 4ward to updates on this thread as things progress Rob.

 

[randyrob]

Using 5% carapils instead of a crystal or even caramunich(my fave in an APA) will make it less of an apa and more of a blonde.Coupled with the lower IBU range as well it drags it closer to a blonde ale(IMHO).
Ammarillo blonde.

having said all that it will no doubt be a winner with those hop shining through.

i did a very similar grist with us 56(used all hallertau though) early on in my AG days,and was rewarded with a clean, crisp, o' so divine on the nose, ale.

Enjoy :excl:

Heya Brauluver,

a blonde works for me!, i have all those specialty malts on board that you mentioned but really just wanted to try just joe white pilsner to see how light in color i can get it but still wanted a little body and head. i now know
it doesnt really fit in the guidelines of an APA.

thanks mate will be eagerly waiting to try this and report back!

Rob.

 

[Mr Bond]

Heya Brauluver,

a blonde works for me!, i have all those specialty malts on board that you mentioned but really just wanted to try just joe white pilsner to see how light in color i can get it but still wanted a little body and head. i now know
it doesnt really fit in the guidelines of an APA.

thanks mate will be eagerly waiting to try this and report back!

Rob.

Ultimately its all about you and your taste buds :excl:

Thats why I HB. So I can take an idea or recipe/style and play with it and make it to suit my palate!

Enjoy your AG Blonde :beer:

It's good to see some one so young(early 20's) with an appreciation of real beer and an interest in brewing.

Dave

 

[randyrob]

Well its in the fermenting fridge cooling down, everything went really smooth and i seemed to hit
every mark preboil.

got 32L of wort into the boiler @ 1037
and 24L out @ 1042

(slightly lower than i wanted but i think this is because i didnt boil it for long enough before i added the hops becasue i though the gas was going to run out which it didnt)

still if it ferments out to 1008 it should give me an abv of 4.4%

Promash gives me an efficiency of around 60%

Rob.

 

[Mr Bond]

still if it ferments out to 1008 it should give me an abv of 4.4%



Rob.

Which is better than "half Luck" :lol:

 

[randyrob]

Hey Guys,

well it fermented out to 1008 yesterday so i crash cooled it in a keg and force carbed it an hour ago
on first tasting it is pretty damn good.

promash suggests an ibu of 27.9 (which i thought would be very acceptable) .but at this stage it feels like more than that.
will another few weeks in the keg say maturing improve the flavour and reduce
bitterness?

Cheers Rob.

p.s. grain to brain in 8 days

 

[brendanos]

The bitterness will definately settle down/smooth out over time, and Amarillo tends to have better staying power than similar hops (Cascade), so it should mature well without losing too much flavour and aroma.

 

[mika]

That's the way we like them, quick and simple :-D