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**FastAndy** · 12-24-2012, 01:04 AM

Quote:

Originally Posted by Waterboy42

This recipe looks great! I have 4 ounces of leaf Amarillo in the freezer that I've been meaning to use. The new SWMBO is a lite beer drinker, so I have been searching for a recipe to ease her into pale ales, etc.

How do you guys think American Ale II would do here, and maybe 2 to 4 ounces of honey malt?

If you're going to use plain 2 row the honey would be great. I'm not familiar with that yeast but anything neutral ish would be fine.

Cheers!

Waterboy42 · 12-24-2012, 04:23 AM

Rahr 2 row from Minnesota! And the am ale 2 throws more fruity esters than am 1, aka us 05, or chico

Psych · 12-29-2012, 03:41 PM

Here's the recipe I wound up building for this. I've pulled a few pints already, needed to get it carbed up fast because it's for my New Years Eve party. It's really good so far, even so young.

The hops are dominant still but that should fade down some with more than the current 1 week of age on it hehe

Gravity wound up going to 1.010, was shooting for 1.006 by Beersmith but no biggee. The sugar was there to dry it out and crisp it up, and that combined with the gypsum (in my super soft water) gave a really nice crispness which happens to accentuate the hops as well.

Anyways, here's what I went with:

Recipe: Texas Tea
Brewer: Mike
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.16 gal
Post Boil Volume: 6.44 gal
Batch Size (fermenter): 5.80 gal
Estimated OG: 1.052 SG
Estimated Color: 5.6 SRM
Estimated IBU: 33.6 IBUs
Brewhouse Efficiency: 89.00 %
Boil Time: 40 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 66.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 11.1 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 11.1 %
1.00 oz Amarillo Gold [8.50 %] - Boil 40.0 min Hop 6 23.8 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min Hop 8 9.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
20.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 11.1 %
1.0 pkg American Ale (Wyeast Labs #1056) [125.00 Yeast 9 -

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 6.05 gal of water at 152.6 F 148.0 F 60 min

**FastAndy** · 12-30-2012, 02:10 PM

^ sounds interesting. Does that much table sugar thin it out too much? I like the idea of getting it to be crisp and somewhat dry.

Cheers

Psych · 12-30-2012, 04:02 PM

Doesn't taste too thin, though I'd hesitate to say too much before it's aged a bit

It was sort of an experiment, I think the gypsum did more to dry and crisp up the taste than the sugar did.

Tastes good at the almost 2 weeks since brewing point, 1 week in the keg.

jajao44 · 02-14-2013, 07:21 PM

Thinking about doing this. Let me know what you think.

8lbs Pale 2 row
1lb Crystal 10L
8oz Honey Malt

1oz Amarillo 60min
.5oz Amarillo 5min

T-58 yeast

4.7% Est ABV
35 IBU
1.046 OG
1.009 FG

Mash
148* 90min

I do BIAB. Haven't done it yet. What do you think about the Honey malt and T-58 never used the Honey malt before. T-58 just sounds like it would be interesting.

Psych · 02-14-2013, 09:01 PM

Quote:

Originally Posted by jajao44

Thinking about doing this. Let me know what you think.

8lbs Pale 2 row
1lb Crystal 10L
8oz Honey Malt

1oz Amarillo 60min
.5oz Amarillo 5min

T-58 yeast

4.7% Est ABV
35 IBU
1.046 OG
1.009 FG

Mash
148* 90min

I do BIAB. Haven't done it yet. What do you think about the Honey malt and T-58 never used the Honey malt before. T-58 just sounds like it would be interesting.

Honey malt is lovely and that's a good amount. Probably it'd lend itself nice here, offering a slightly sweet side to it.

My keg of this has kicked now and I ultimately found it a tad dry, so would reduce or remove the sugar, but it was still good. The hop flavor/aroma didn't stick around much past the first couple weeks though. Almost suggest dry hopping it hehe

**FastAndy** · 03-29-2013, 03:58 AM

Anyone have any updates on their versions of this beer? It's been steady in rotation at home in one incarnation or another since posting it?

Cheers!

**dawgmatic** · 03-30-2013, 08:27 PM

I never posted earlier but your recipe was definitely the inspiration for this. Normally I wouldn't post modifications in a recipes thread but since you asked...

7 lb pale malt
2 lb Vienna malt
1 lb honey malt
Mashed at 151 F

0.7 oz amarillo - 60 min
0.4 oz amarillo - flameout

I figured that if I mashed a little higher I could lose the crystal and add some grains that I like.

OG was 1.055. Higher than my expected 1.049. Used washed US-05 from an Irish red. Fermented at 65 for 15 days and Kegged. Finished at 1.009.
Volume was 5.5 gallons.

Color was a very light amber, a bit darker than I'd feel comfortable calling a blonde but it didn't really matter cause I ended up dyeing the beer green and drinking it for st pattys. It was a hit with my friends The hop flavor was there, but it wasn't overpowering in any way. Very balanced.

I will try your posted recipe next to compare, and I won't be tainting it with food coloring either. I think amarillo works really well for lighter beers, thanks for the thinking this one up!

**FastAndy** · 03-31-2013, 01:41 AM

Quote:

Originally Posted by dawgmatic

I never posted earlier but your recipe was definitely the inspiration for this. Normally I wouldn't post modifications in a recipes thread but since you asked...

7 lb pale malt
2 lb Vienna malt
1 lb honey malt
Mashed at 151 F

0.7 oz amarillo - 60 min
0.4 oz amarillo - flameout

I figured that if I mashed a little higher I could lose the crystal and add some grains that I like.

OG was 1.055. Higher than my expected 1.049. Used washed US-05 from an Irish red. Fermented at 65 for 15 days and Kegged. Finished at 1.009.
Volume was 5.5 gallons.

Color was a very light amber, a bit darker than I'd feel comfortable calling a blonde but it didn't really matter cause I ended up dyeing the beer green and drinking it for st pattys. It was a hit with my friends The hop flavor was there, but it wasn't overpowering in any way. Very balanced.

I will try your posted recipe next to compare, and I won't be tainting it with food coloring either. I think amarillo works really well for lighter beers, thanks for the thinking this one up!

Sounds good. I think you're the second person to mention using honey malt in this thread so I'll have to try it sometime. The Vienna sounds like it would work well too.

Cheers!