Amarillo Pale Ale

[Michael_Calgary]

Recipe Type

All Grain

Yeast

US-05

Yeast Starter

no

Batch Size (Gallons)

5

I didn't invent this... But I've been tweaking it to suit my pallet.
This is just a really nice drinkable (quaffable!!) beer.
For me, it's a "beer drinkers beer."
For the yeast, I usually use US-05, but I have also used WLP001.
Of course, don't follow my acid or salt additions as your water will be different.

 

[tjosie]

Hey, calgary! Yessssss!

 

[thehaze]

My best iteration of an Amarillo Pale Ale looks like this:

5250 gr Maris Otter ( 95.5% )
250 gr Crystal 60L ( 4.5% )

OG: 1.050
FG: 1.008
SRM: 7.5
ABV: 5.5%
35 IBU
Mash temp.: 65C/149F
Mash time: 75 minutes
Mash pH: 5.4
Water: 70 ppm Cl + 140 ppm Sulfate
.................................................................................
Hops
5 gr Amarillo 20 minutes
10 gr Amarillo 16 minutes
15 gr Amarillo 13 minutes
20 gr Amarillo 10 minutes
20 gr Amarillo 5 minutes
40 gr Amarillo 1 minutes
90 gr Amarillo Whirlpool
( 28 gr = 1 oz )
................................................................................
Yeast 1 x Danstar Nottingham

Bottled after 10 days. Aroma of tangerines, oranges, sweetness in the nose. Great sweet tangerine flavour, with generic citrus / orange notes, light grapefruit, some subtle tropical notes in the background with a pleasent, not cloying malt sweetness. Dry, crisp, clear.

 

[Michael_Calgary]

My best iteration of an Amarillo Pale Ale looks like this:

5250 gr Maris Otter ( 95.5% )
250 gr Crystal 60L ( 4.5% )

OG: 1.050
FG: 1.008
SRM: 7.5
ABV: 5.5%
Mash temp.: 65C/149F
Mash time: 75 minutes
Mash pH: 5.4
Water: 70 ppm Cl + 140 ppm Sulfate
.................................................................................
Hops
5 gr Amarillo 20 minutes
10 gr Amarillo 16 minutes
15 gr Amarillo 13 minutes
20 gr Amarillo 10 minutes
20 gr Amarillo 5 minutes
40 gr Amarillo 1 minutes
90 gr Amarillo Whirlpool
( 28 gr = 1 oz )
................................................................................
Yeast 1 x Danstar Nottingham

Bottled after 10 days. Aroma of tangerines, oranges, sweetness in the nose. Great sweet tangerine flavour, with generic citrus / orange notes, light grapefruit, some subtle tropical notes in the background with a pleasent, not cloying malt sweetness. Dry, crisp, clear.

You made a NEIPA!!

 

[Michael_Calgary]

Hey, calgary! Yessssss!

I've met a few on here.

 

[DU99]

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 23.9 (Average)

59.52% Viking Pale Malt
23.81% Wheat Malt
11.9% Vienna
4.76% Crystal 60

0.5 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
1 g/L Amarillo (8.6% Alpha) @ 20 Minutes (Boil)
0.8 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)

M44 yeast


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

 

[thehaze]

You made a NEIPA!!

No. That's not a NEIPA.

It looked, smelled and tasted like a delicious Pale Ale. I brewed the same recipe again, with small changes and US-05 as the yeast and US-05 gave it a more grapefruit juice + grapefruit rind smell and flavour. Not bad, just different than Nottingham, so next time I'll be using Notti again.

 

[Michael_Calgary]

No. That's not a NEIPA.

It looked, smelled and tasted like a delicious Pale Ale. I brewed the same recipe again, with small changes and US-05 as the yeast and US-05 gave it a more grapefruit juice + grapefruit rind smell and flavour. Not bad, just different than Nottingham, so next time I'll be using Notti again.

Lol. What I meant was, your hop additions read like a NEIPA recipe. In my head it made sense. Hahaha.

 

[thehaze]

OK, I can see what you meant. I do whirlpools on all low to moderate and heavy hopped beers. Usually, on most low to moderate hopped beers, I will skip dry hopping as whirlpooling enough hops will get me the results I need.