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Old 05-24-2008, 02:11 AM   #1
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Default Amarillo Single Malt Pale Ale

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
-------------------------------

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): 10.50
Anticipated OG: 1.054 Plato: 13.43
Anticipated SRM: 4.9
Anticipated IBU: 49.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
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
-----------------------------------------------------------------------------
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.


Yeast
Wyeast 1056


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Old 05-24-2008, 02:36 AM   #2
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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.


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Old 05-24-2008, 02:41 AM   #3
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I likey.

I'd sure want to dry hop...but that's just me.

Just out of habit, I'd prolly toss in 1/2 pound of #10 or cara.
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Old 05-24-2008, 02:47 AM   #4
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Quote:
Originally Posted by BierMuncher View Post
I likey.

I'd sure want to dry hop...but that's just me.

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!!!
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Old 05-24-2008, 02:50 AM   #5
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Quote:
Originally Posted by RichBrewer View Post
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.
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Old 05-24-2008, 02:52 AM   #6
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Quote:
Originally Posted by BierMuncher View Post
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.
Now I like that idea! I may add an extra pound.
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Old 05-26-2008, 06:41 PM   #7
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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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Old 05-26-2008, 06:43 PM   #8
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I loves me some single hopped Amarillo. Just did an IPA with 10 ounces of Amarillo hops. Quite Yummy is an understatement....go for it
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Old 05-26-2008, 07:02 PM   #9
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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.
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Old 05-26-2008, 07:37 PM   #10
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The house IPA at the brewpub I work at is made with 100% Amarillos and 100% Maris Otter. It is delicious and refreshing.


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