- Recipe Type
- All Grain
- Yeast
- Pacman
- Yeast Starter
- 2000
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 75
- IBU
- 51
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 17 @ 60F
- Secondary Fermentation (# of Days & Temp)
- 10 @ room
- Tasting Notes
- A very clean crisp amber with great malt taste balanced with a nice hop bite
Update: I took this to a local comp and entered it as a American Amber and scored very nicely, 38 points but the only thing bad they had to say was that it was too hoppy for the style, they usually don't expect so much hop aroma from a amber as well as the mouthfeel leaning toward the bitter. This was of course on purpose as I was shooting for a hoppy amber. I was very pleased and asked them if I entered it as a American Pale Ale, how would it have done. They said it would be about 5 points higher and that made me smile
I was able to get some input from Rogue and they responded with the following.
Cascade for bittering
Amarillo for aroma
C150 6%
C40 12%
With filling in the rest of the info from their site, I was able to come up with the following which turned out to be a fantastic beer
82% Pale 2-row
12% C40
6% C150 or special B
I went with the following hop schedule
1.75oz of cascade at the beginning of the boil for about 40 IBUs
1 oz of amarillo at 10 minutes for another 11 IBUs or so
1 oz amarillo dry hopped
1 oz simcoe dry hopped
Here is a recipe based on 83% so please adjust accordingly by the percentages above.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.83 gal
Estimated OG: 1.053 SG
Estimated Color: 15.0 SRM
Estimated IBU: 53.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Great Western American Pale (3.0 SRM) Grain 82.00 %
1.17 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.00 %
0.59 lb Special B Malt (150.0 SRM) Grain 6.00 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
1.75 oz Cascade [7.00 %] (75 min) Hops 42.7 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 10.8 IBU
1 Pkgs Pacman [Starter Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 9.76 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 14.00 qt of water at 164.4 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
If you adjust your water, here are the numbers I used:
Ca 80 Mg 21 Na 18 SO4 150 Cl 50 HCO3 150
I was able to get some input from Rogue and they responded with the following.
Cascade for bittering
Amarillo for aroma
C150 6%
C40 12%
With filling in the rest of the info from their site, I was able to come up with the following which turned out to be a fantastic beer
82% Pale 2-row
12% C40
6% C150 or special B
I went with the following hop schedule
1.75oz of cascade at the beginning of the boil for about 40 IBUs
1 oz of amarillo at 10 minutes for another 11 IBUs or so
1 oz amarillo dry hopped
1 oz simcoe dry hopped
Here is a recipe based on 83% so please adjust accordingly by the percentages above.
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.83 gal
Estimated OG: 1.053 SG
Estimated Color: 15.0 SRM
Estimated IBU: 53.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Great Western American Pale (3.0 SRM) Grain 82.00 %
1.17 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.00 %
0.59 lb Special B Malt (150.0 SRM) Grain 6.00 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
1.75 oz Cascade [7.00 %] (75 min) Hops 42.7 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 10.8 IBU
1 Pkgs Pacman [Starter Yeast-Ale
Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 9.76 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 14.00 qt of water at 164.4 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
If you adjust your water, here are the numbers I used:
Ca 80 Mg 21 Na 18 SO4 150 Cl 50 HCO3 150