I just added my Amarillo Pale Ale to the wiki, enjoy
http://wiki.homebrewersassociation.org/AmarilloPaleAleBeerDuJour
I’m going to brew this tomorrow substituting the Nottingham with S-04 since I don’t have the Nottingham on hand. I’ll let you know how it turns out.
Awesome
Hey, thanks for posting that. Looks like a good recipe. I have a pound of Amarillo in the freezer and will target some of them for your recipe. I think I have those grains on hand as well.
I remember doing the back to backs with Fred on this one. I found a new hop back then that I really love. This is a great brew, and don’t be afraid of the late brewing method, you won’t be disapointed.
TimO
Question. How would you recommend converting this recipe to a partial boil/extract?
Drop the Pale malt by 6 pounds (down to 1 pound) and add 3 pounds of light DME. This will drop the OG a bit but that will not hurt this beer. This leaves 4 pounds for a partial mash.
If that is still too much grain drop the last pound of pale malt and add dme to a total between 3.5 and 4 pounds.
Fred
Looks good Fred, really can’t go wrong with Amarillo IMHO. ;D
Looks tasty Fred, have you dry hopped this?
This isn’t an easy recipe to convert, so if you’re willing to do a partial mash then follow Fred’s advice. For a full extract recipe, replace the MO with 4 lb of pilsner DME, or 5 lb of pilsner LME. Replace the Munich with 2 lb of Munich LME, and eliminate the flaked barley. Steep the rest of the aromatic and crystal malts. For a partial boil, I’d use the Munich at the beginning and add the pilsner late.
It’s interesting to me the amount of IBUs (49IBU, 1.046SG), and the level of bitterness being lower than SNPA, according to Fred. I’ve always wondered about the IBUs contributed at the 15min, 10min, 5min marks…and whether they should even be taken into account when trying to calculate actual bitterness.
agreed - on the contrary, I just did an all centennial hopburst/late hopped beer and is intensely bitter and harsh, yet its clocked at ‘60 ibus’.
Got a batch of this kegged up today , it’s mighty tasty. ;D
Thanks for the recipe.
your welcome
I need to brew a batch of this
Thanks for adding this. I go to the Wiki for the first draft of most of my beers so I’ll definitely be making this (once I get more Amarillo).
As I posted earlier I made a batch of this and I’m really liking it. It got lots of good feedback at the brew club meeting too.
I have been trying to brew an English bitter/pale ale for a while and have not been thrilled with my results.
I got to thinking what if I used this grain bill but used EKG or another English hop, and WLP 007 Dry English Ale Yeast ?
Think it would be good? Would it make sense to do the late hop additions or move them to a more traditional 60, 30 min schedule?
Depends on what you are trying to change. Late hops are about increasing the hop flavor and aroma. Moving them to earlier lessens this impact, not a bad thing, just different results. Late hopping a bitter will shift the flavor profile away from the traditional, not a bad thing unless you are trying to brew to style for awards.
Why aren’t you thrilled with your results? That will help us understand what you are trying to accomplish.
First of all, nice recipe fred. As far as the EKG - yes it can be great. Earlier this year I brewed an perle/ekg late hop beer that turned out fantastic, before that I did a amarillo/ekg late hop that I liked even better. My grain bill was slightly lighter with one pound of grits swapped in but otherwise about the same as fred’s.
I was thinking about this last night. I think my recipes are generally sound, so I was trying to come up with what the problem might be.
I had cask ale bitter at the local brewpub, that I really liked , and I am also a fan of Tetlys,and Boddingtons in the widget cans.
I decided to do the old syringe trick on a pint of my latest batch of bitter, and it made a big difference.
Still not perfect but a definite improvement. I never realized how much a difference carb levels could have on actual taste of a beer.
I really liked the maltiness of Fred’s recipe. Also many of my beers seem kind of watery but this one was kind of thick.
I read (I think in Designing Great Beers) that for English Bitters one wants to keep the hop additions towards the beginning of the boil and to avoid large late hop additions. That was my thought on moving them earlier in the boil.
Another thing in DGB it says to mash thick on these styles 1qrt per lb. I usually batch sparge and just split my volume in two equal additions, mash and sparge. Would a thicker mash add anything?
Despite theoretically making a difference, my experience is that if it does, it’s unnoticeable.