Recipe Type: All Grain
Yeast: WLP041 Pacific Ale
Yeast Starter: Yep
Additional Yeast or Yeast Starter: 1/2 gallon starter, pitched slurry
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.013
IBU: 41.2
Boiling Time (Minutes): 60
Color: 15.9
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Big citrusy, tropical hop flavor backed up by malty sweetness.

Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
BU:GU= .750

Ingredients:
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Amount Item Type % or IBU
7 lbs Maris Otter (Crisp) (4.0 SRM) Grain 73.20 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 10.46 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 10.46 %
8.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5.23 %
1.0 oz Roasted Barley (300.0 SRM) Grain 0.65 %


0.75 oz Citra [11.00 %] (25 min) Hops 13.4 IBU
0.75 oz Amarillo [8.70 %] (25 min) Hops 10.6 IBU
0.50 oz Amarillo [8.70 %] (15 min) Hops 4.7 IBU
0.25 oz Citra [11.00 %] (15 min) Hops 3.0 IBU
0.50 oz Citra [11.00 %] (5 min) Hops 3.7 IBU
1.00 oz Amarillo [8.70 %] (5 min) Hops 5.8 IBU
0.75 oz Amarillo [8.50 %] (Dry Hop 7 days) Hops -
0.25 oz Citra [11.00 %] (Dry Hop 7 days) Hops -




Mashed it at 153, 1.25 qt/lb.

I was aiming for a sessionable beer with the flavor profile of a west coast blaster style ale. By hopbursting (I used whole hops, as that's what I had), I got a lot of hop flavor without a whole ton of bitterness. Citra and Amarillo combine for a nice tropical sort of character, not entirely unlike Simcoe and Amarilo, but a bit more toward mango than pineapple.

I've been working on developing a house amber ale for a while, and this is it.

I imagine a Cal Ale strain would work fine for this one- I chose the 041 for a bit of sweetness and some esters to accentuate the hop character.