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Replacement for Amarillo in 150 Lashes?

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Bribie G

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JS 150 is my pub and club
beer around here and I'm brewing a double batch knockoff today. I note from another thread that the hops are Willamette, NS and Amarillo. Don't have the Amarillo but have:

Mt Hood
Cascade
Centennial
Chinook

Suggestions? Also wondering about IBUs - I'd guess low 20s?
 

chunckious

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Tried this on tap for the Last 1st time .
 

sillyboybrybry

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Antony at Craft brewer knocked up a rough 150 clone recipe for me a couple of months back.
IBU at 23 used Nelson and Mosaic.
Sorry but I have no expertise to suggest a replacement with what you have on hand.
 

Bribie G

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Chunkious said:
Tried this on tap for the Last 1st time .
Pete, leaning towards the Centennial.

I note that Chunkious is an IPA man so 100 ls wouldn't tick his boxes. Just as I find IPA a bit chewy after a couple of pints. Ah the freedom of AG brewing.

edit. Thanks Yob as well

Settled
 

lukiferj

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Always centennial :) More bang for your buck in IBUs than cascade. Neither is an exact replacement. Both will make a great beer.

The freedom indeed!
 

chunckious

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Bribie G said:
Pete, leaning towards the Centennial.

I note that Chunkious is an IPA man so 100 ls wouldn't tick his boxes. Just as I find IPA a bit chewy after a couple of pints. Ah the freedom of AG brewing.

edit. Thanks Yob as well

Settled
IPA's is what I'm experimenting with at the moment.
I don't know Bribie, I just found it not balanced or flavorsome enough. I think Fat Yak is a better example.
I'd go with Centennial mate. I just kegged a Centennial IPA, awesome hop for flavour/aroma. I think I smell NS in the original.
All the best with you recipe!
 

NewtownClown

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If the amarillo is for bittering I go with centennial, for late hopping I go with cascade as a substitute...

(2 cents worth...)
 

Bribie G

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Came up with a decent article on the stuff when it was first introduced.

Decided to beef it up a wee bit in the hops department, I note that those 3 USA hops were for late additions, the bittering hop is good old POR.

Lashes Pale ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.400
Total Hops (g): 35.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 26.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malteurop (79.55%)
0.500 kg Wheat Malt (11.36%)
0.400 kg Munich I (9.09%)

Hop Bill
----------------
20.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
5.0 g Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil) (0.2 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
5.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
15.0 g Centennial Pellet dry hop in fermenter after 3 days.

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate
 

bradsbrew

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Some chinook would not be out of place as an addition as well.
 

Bribie G

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As I'm doing a double batch I might keg-hop one with extra NS and the other with Chinook. Never used NS before so I'm interested in what it can do.
 

hoppy2B

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Was just looking at that Biocloud they use to make the 150 lashes cloudy. Why would you do that, as I find the yeast adds flavour and that's why I like it. Their product just makes the beer appear cloudy without any real impact on flavour. Seems pretty pointless.
 

Bribie G

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Maybe they are trying to copy the appearance of the Coopers brews. I note that Murrays Whale Ale is also slightly cloudy which would be from the wheats in it.
 

Nick JD

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Does 150 lashes use an english yeast?
 

pressure_tested

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Bribie G said:
Came up with a decent article on the stuff when it was first introduced.

Decided to beef it up a wee bit in the hops department, I note that those 3 USA hops were for late additions, the bittering hop is good old POR.

Lashes Pale ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.400
Total Hops (g): 35.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 26.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malteurop (79.55%)
0.500 kg Wheat Malt (11.36%)
0.400 kg Munich I (9.09%)

Hop Bill
----------------
20.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
5.0 g Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil) (0.2 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
5.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
15.0 g Centennial Pellet dry hop in fermenter after 3 days.

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate
This in an interesting yeast choice. Have you made this already and can you comment on how it turned out??
 

jimmyfozzers

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Good find with the article Bribie. I spent hours searching for inspiration for an extract 150 lashes recipe a few months back - didn't come across that one.

Will have to brew your recipe now I've moved to BIAB. Looking forward to hearing how it turns out for you.
 

Bribie G

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Brewed a couple of days ago, I'll be pitching in the morning when my batch of US-05 has fired up.
 

Bribie G

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Stuffed up a bit because when I went to find my Nelson Sauvin it had vanished out of the hop fridge - how could that happen? Only came from Craftbrewer that week.

So I subbed a wee bit of NZ Cascade to keep in the Kiwi tradition.

Then I found the fecking NS - I had bought flowers and had been vainly looking in the pellets bin :D - Senior moment


Anyway it's turned out bloody amazing, only did the single batch as it happens - silly me - could swear it's almost the pub version. Mild and malty, great quaffer and just the thing to cheer up a grey chilly Mid North Coast afternoon at the moment.

Lashes.jpg

On tasting, it's answered my own question on another thread about making an AUS PA more malty - I used some Munich in this. :)
Also after posting the previous post I realised I had a Schott of American Ale 2 in the fridge so used that instead, as per recipe.
 

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