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The Ballad of Paddy O'rlando

202 calories
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr. Colin Beech
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1.061
1.015
6.04%
34.22
18.44
5.35
 
Fermenting Now

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 66.7%
2 lb German - CaraRed2 lb CaraRed 34 20 14.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.4%
1 lb German - Melanoidin1 lb Melanoidin 37 25 7.4%
0.5 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.7%
13.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Challenger1 oz Challenger HopsPellet8.5Boil60 min27.2
1 oz Citra1 oz Citra HopsPellet11Boil5 min7.02
1 oz Amarillo1 oz Amarillo HopsPellet8.6Dry Hop7 days
 
Mash Guidelines
Amount Description Type Temp Time
15.4 qtStrike-water/Mash-In @ 148Infusion162.4 F60 min
8.5 qtMash-out @ 168Infusion212 F10 min
9.9 qtBatch Sparge/Collect WortSparge170 F60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2.5 mlLactic acid2.5 ml Lactic acidWater AgtMash0 min.
1 gGypsum1 g GypsumWater AgtMash0 min.
 
Yeast
Amount:
1
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
The goal of this beer was to start off with a dry Irish Red Ale malt bill, but then finish it off a big burst of tropical flavors, like Paddy himself when he retired to Florida. The bittering hops are British Isles in nature, earthy and floral, but then Yakima Citra is brought in for aroma, and the infamous Amarillo dry hop for more fruity fun. To accentuate the pineapple and other tropical tones, Trappist High Gravity yeast is brought in for a big bite of Belgian oranges, and again, the other goal was quite a dry beer; Trappist attenuation, combined with an alpha-amylase saccharification will hopefully do the trick. Color was supposed to be Ruby Red, but appears to be orangeish-red in the glass, with the foam breaking into a glorious burnt orange; a Bob Ross Happy Accident. As for style, well... what's more American than Irish malt, Belgian yeast, and West Coast hops going to Disney World, hence, an American Amber Ale.
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View Count: 256
Brew Count: 1
Last Updated: 2019-01-28 04:28 UTC
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