I haven't brewed in a couple months and I'm itching to get going again. After adding Amarillo to my brown ale I have found a new favorite hop. I was thinking of featuring it in a pale ale that will use Maris Otter malt only. It will be fairly light colored and may not have a big malt back bone but I want this beer to feature the Amarillo hops. I would like to mash in the 152 to 154 degree range so it will be fairly fermentable and use a good neutral yeast like 1056.
Thoughts? Ideas?
Amarillo Single Malt Pale Ale
A ProMash Recipe Report
AHA Style and Style Guidelines
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10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
% Amount Name Origin Potential SRM
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100.0 10.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Amarillo Gold Whole 10.00 39.8 60 min.
0.50 oz. Amarillo Gold Whole 10.00 6.7 20 min.
0.50 oz. Amarillo Gold Whole 10.00 3.3 5 min.
This is something I've been rolling around in my head for quite a while. I ended up doing MO & EKG instead but it was a tough choice. I think MO & Amarillo would end up being a great beer. Maybe think about going with Wyeast 1272 or WLP051 just to get a little more complexity out of it. Just a thought. 1056 would probably do just fine.
Just out of habit, I'd prolly toss in 1/2 pound of #10 or cara.
I'm actually thinking about dry hopping but I haven't decided yet. The carapils might not be a bad idea for added body. I'd have to change the name though!!!
I'm actually thinking about dry hopping but I haven't decided yet. The carapils might not be a bad idea for added body. I'd have to change the name though!!!
Maybe if you toast a pound of the MO for 30 minutes at 350 degrees. Then you get some biscuity complexity, but still stick with a single malt.
I might brew this too. I've been yammering about how my next batch should be 2-Row + Amarillo (we kicked the keg of 2-Row + Hersbrucker last night, after only 8 days!).
+1 on BM's home-toasted idea too.
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Rich, I brew this all the time. In fact, most of what I brew is some variation on an amarillo pale ale. I try to brew what I like, and it's tough for me to get away from Amarillo. I might throw in some carapils if you had some sitting around, otherwise, the MO is great all by itself.
Amarillo Single Malt Pale Ale
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