Recipe Type: All Grain
Yeast: SafAle S-05
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.012
IBU: 52.3
Boiling Time (Minutes): 60
Color: 5.3 SRM
Primary Fermentation (# of Days & Temp): 14 days 68 Deg
Secondary Fermentation (# of Days & Temp): 20 days 68 Deg
Tasting Notes: The first word that comes to mind for me is grapefruit!

This is a very drinkable beer that has a nice hop character and a bit of malt background. I love the grapefruit notes in this beer. It is quite smooth and drinkable. For you hop heads, I would recommend a significant increase of all scheduled hop additions. I prefer it the way it is because it is quite drinkable. This is definitely NOT an IPA. I call it "American" pale ale because of the Amarillo.
The malt is Maris Otter and 2 pounds of it was toasted in a 275 degree oven for 30 minutes. (Dudes technique)

Amarillo Single Malt Pale Ale

A ProMash Brewing Session - Recipe Details Report

AHA Style and Style Guidelines
-------------------------------
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

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 5.3
Anticipated IBU: 51.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.8 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
18.2 2.00 lbs. Pale Malt(2-row) Roasted Great Britain 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Amarillo Gold Pellet 8.90 38.5 60 min.
0.50 oz. Amarillo Gold Pellet 8.90 9.8 30 min.
0.50 oz. Amarillo Gold Pellet 8.90 3.2 5 min.
1.00 oz. Amarillo Gold Pellet 8.90 0.0 Dry Hop


Yeast
-----

SafAle S-05 Amercan Ale/Chico


Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 160 Time: 30


Total Mash Volume Gal: 4.38 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
__________________
Cheers,
Rich