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Lonely Amarillo 7/10/19 #196

287 calories 24 carbs
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jono
Calories: 287 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Monday November 11th 2013
1.087
1.015
9.45%
26.21
8.34
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 46.9%
0.25 kg New Zealand - Light Crystal Malt0.25 kg Light Crystal Malt 35.4 31.98 2.9%
0.28 kg New Zealand - Toffee Malt0.28 kg Toffee Malt 38.8 5.33 3.3%
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 46.9%
8.53 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 8.9 Boil 30 min 6.23 5%
10 g Taiheke10 g Taiheke Hops Pellet 6.3 Boil 30 min 4.41 5%
20 g Amarillo20 g Amarillo Hops Pellet 8.9 Boil 10 min 5.88 10%
20 g Taiheke20 g Taiheke Hops Pellet 6.3 Boil 10 min 4.16 10%
20 g Amarillo20 g Amarillo Hops Pellet 8.9 Boil 5 min 3.23 10%
20 g Taiheke20 g Taiheke Hops Pellet 6.3 Boil 5 min 2.29 10%
50 g Amarillo50 g Amarillo Hops Pellet 8.9 Dry Hop 5 days 25%
50 g Taiheke50 g Taiheke Hops Pellet 6.3 Dry Hop at 10 °C 5 days 25%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 66 °C 60 min
10.5 L Sparge 71 °C 15 min
20 L Infusion 66 °C 60 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
11
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

6.00 mash in, 7.00 sparge, 7.15 all sparge water added, boil @8.00.
All hot break totally gone before 1st addition. 30 min boil only.
Started cooling immediately at 0 min adding cool chiller at 0 min.
No finings. Left ~2l in kettle. Dry yeast sprinkled on top @ 17 deg.


Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-07 19:18 UTC
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