American Pale Ale - NRB's All Amarillo APA (for Mini-BIAB)

Post #1 made 8 years ago
OVERVIEW

Style: American Pale Ale
Name: NRB's All Amarillo American Pale Ale
Yeast: US-56 (US-05)
Original Gravity: 1.058
Total IBU's: 30.8
Colour (EBC):
Efficiency at End of Boil: 81%
Mash Length (mins): 90
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Pot
Source/Credits: Original sourced can be found here
Notes/Instructions/Comments: A very popular and robust recipe. Amounts can be varied greatly whilst still getting a great beer. For example, for a more bitter beer but still full of flavour, reverse the hop schedule below.

Volumes etc

Your Vessel Volume (L or gal): 20 L
Your Vessel Diameter (cm or in): 31 cm
Water Required (L or gal): 18.7 L
Mash Temperature (C or F): 65 C
Volume at End of Boil (L or gal): 12.08 L
Volume into Fermenter (L or gal): 10.36 L
Brew Length (L or gal): 9.59 L
Total Grain Bill (g or oz): 2818 g

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: Pale Ale Malt (Any type) - 3.6 EBC - 76.9% or 2,167 g
Grain 2: Munich 1 - 17.6 EBC - 15.4% or 434 g
Grain 3: CaraAmber - 94.2 EBC - 7.8% or 220 g

Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: US Amarillo - 8.9AA% - 15.0 IBUs - 9.5 g at 60 min
Hop 2: US Amarillo - 8.9AA% - 11.6 IBUs - 12.1 g at 20 min
Hop 3: US Amarillo - 8.9AA% - 4.3 IBUs - 13.7 g at 5 min

Adjuncts/Minerals/Finings etc

Finings: 1/4 tablet of Whirfloc at 5 min.
The Calculator NRB APA Mini.xls
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Last edited by BIABrewer on 03 Apr 2010, 15:45, edited 10 times in total.

Post #3 made 8 years ago
Versatile hops Matt, for sure, have to say that American hops aren't my specialty but I'll get there one day!

A fairly simple, bullet- proof recipe that is popular with the vast majority of tasters, that's why we picked it for the MiniBIAB demo plus it demonstrates base + specialty malt and multiple hop additions. I think PP would've shot me if I'd insisted on 100% base malt, mashout decocted, caramelised wort TTL for that instead!
Give me a beer and I will move the world. Archimedes

Post #4 made 8 years ago
crundle wrote:I salivate at the mere thought of Amarillo. There is something about it that just makes any beer incredibly drinkable.

Matt
+1 I am drinking this as I type (my first biab) and must say it is already one of my favorites. :mrgreen:
I love the taste of these hops, very distinct!
Last edited by wizard78 on 27 May 2010, 19:07, edited 10 times in total.
"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/i] Homer Simpson K.I.S.S., B.I.A.B.[/b]

Post #5 made 8 years ago
I salivate at the mere thought of Amarillo.
My favorite hops also. I use it for a "all Amarillo IPA". This is also the hops I use for "Hop Vodka" I use this to turn plain ale into a hop monster when I feel the need. I hate to brew a keg of a "hoppy beer" and have its flavor fade before I can consume it. Hop Vodka stores well in the fridge and waits for me to use it.

EDITI made a short lesson on how I make Hop Vodka http://www.stempski.com/hop_vodka
Last edited by BobBrews on 28 May 2010, 21:45, edited 11 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
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Post #6 made 8 years ago
This is a very good recipe.

I have 8 beers on tap and this recipe has a permanent place, a position enjoyed by only 3 other beers.

I am really pleased you brewed this first wizard and Ralph you chose the perfect recipe for your guide :).

Everyone seems to like this beer. My brother-in-law who travels the globe all the time says that this is his favourite beer in the world. I also took half a dozen bottles to a lunchtime function once of about 40 people. Hardly any were beer drinkers. I ended up returning home and bringing up the rest of the keg which was completely emptied :( by...

Everyone from girls aged 18 through to 80 year old blokes who normally drink the blandest of commercial beers.

I really enjoy this one. It will probably never win a competition as it borders between two styles but for me, it is defintely a gold recipe.

Yum!
PP
Last edited by PistolPatch on 31 May 2010, 21:24, edited 11 times in total.
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Post #7 made 8 years ago
PistolPatch wrote:This is a very good recipe.



Everyone from girls aged 18 through to 80 year old blokes who normally drink the blandest of commercial beers.


Yum!
PP
They're they only peolple PP has over to play.. :twisted:
Last edited by LloydieP on 10 Jun 2010, 23:36, edited 10 times in total.
"Eat my sugar, man[/u][/b]

Post #9 made 7 years ago
So excited to try brewing this weekend. My local brewer supply has everything i need (they carry Rahr brand pale malt, hopefully thats a good one) But they dont have the Amarillo hops that everyone is raving about.

I'm more into getting the technique down on this first try, rather than the taste, what would be a good substitute? Williamette maybe?

Also did the math on this one- love recipies that work out to even amounts for purchasing.

Post #10 made 7 years ago
also- after crunching the numbers- it looks like this whole recipe will work out to about $10

beats the pants off extract brewing being about $30. i'm going through all this work brewing to get good beer cheap, darnit!

Post #11 made 7 years ago
On my hops app, I have cascade, centennial and summit as subs for Amarillo, don't forget to scale the hop schedule depending on alpha acids.
Good luck on your first brew
"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/i] Homer Simpson K.I.S.S., B.I.A.B.[/b]

Post #12 made 7 years ago
Amarillo us a very floral, almost tropical tasting hop with hints of lychee

I've heard cascade is similar, but don't know :)

This beer is a hop showcase beer so if you don't use Amarillo it obviously won't be an Amarillo ale ;)


But it should be a nice beer anyway
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #13 made 7 years ago
thanks guys! sounds like cascade is the ticket.

i completely forgot about the alpha acid part, is that something i can calculate using the brewing calculator thingy? Do you guys have a 'ballpark' i should just shoot for, like i said, i'm not super picky on this turning out just any certain way.

i love the discussion about hops aroma and character, i'm still picking this up, but it reminds me of another plant in the same family, which i also enjoy the smell and flavor of.

Post #14 made 7 years ago
motzingg wrote: i completely forgot about the alpha acid part, is that something i can calculate using the brewing calculator thingy? Do you guys have a 'ballpark' i should just shoot for, like i said, i'm not super picky on this turning out just any certain way.
Try this website, it will explain a bit of the maths behind it as well. It works in oz but the same logic can be applied to grams.
:arrow:
http://www.howtobrew.com/section1/chapter5-4.html" onclick="window.open(this.href);return false;
Last edited by potatoes on 03 Mar 2011, 16:34, edited 10 times in total.

Post #15 made 7 years ago
Gave this one a go today, being new to BIAB i am trying to keep it simple

current idea is to do a +-13L batch in the 19l BIGW pot, buy enough grain to do a 23-26L batch and split into 2 back to back batches.
current ferment fridge set up is using two cube's rather than tipping both into the one fermentor @ +- 17'.

i am no-chilling into 10L "cubes" but i think it is holding about 11L (?)

last week i did 2 of Argon's Little Fella's Pale Ale batches using the same 1/2 batch idea and one of the batches is ready to bottle,

this one is going to go right into the US-05 yeast cake from the LFPA and the next batch will get fresh US-05 as a bit of an experiment in "taste" etc.

here is the bill
2.500 kg. Barret Burston Ale Malt Australia
0.500 kg. Weyermann Munich I
0.250 kg. Weyermann Caraamber

14.00 g. Amarillo 5 min.
11.00 g. Amarillo 20 min.
9.00 g. Amarillo 60 min

Mash 70 mins @ +-65'
boil 70 mins

numbers i got
preboil 1052
post 1066 @ about 11L (?) i intend to dilute a little in to the fermentor


i would appreciate your thoughts :) hope to take a few bottle to the next BABB's meeting (of the LFPA 1st)

hope a pic is ok, i use a hop sock and thought a pic of the pellet residue would be of interest
you can also see the 1/4 inch tap that i use with a silicone hose (easier than syphon!!!)
Image
Image
Last edited by maheel on 05 Mar 2011, 19:40, edited 10 times in total.

Post #16 made 7 years ago
Nice colour :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #17 made 7 years ago
motzingg wrote:i completely forgot about the alpha acid part, is that something i can calculate using the brewing calculator thingy?
Welcome to the forum motz :salute:

"The Calculator," will work out the AA for you and if you need help with using it, this thread here is the best one to get you sorted and under way.

There is also an Australian hop, 'Galaxy', that has similar characteristics to Amarillo but I think you would be struggling to get it in the US.

Good luck motz and let us know how you go. :peace:
Last edited by PistolPatch on 06 Mar 2011, 20:11, edited 10 times in total.
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Post #18 made 7 years ago
maheel wrote:Gave this one a go today, being new to BIAB i am trying to keep it simple...

...i would appreciate your thoughts :)
Congratulations maheel. It looks as though you have done an excellent job. At a quick glance, your figures and method all look great. :champ:

I think syphoning from a small kettle must be quite difficult so a ball-valve on a small kettle is probably a very sensible idea. Kettle ball-valves can be potential infection sites believe it or not so...

My only suggestion is that you pull it apart from time to time and then clean and sanitise it. Another good check is to attach a hose to the valve and put the other end into one nostril. 'Smelling' the hose while opening and closing the valve a few times will often let you know if you have a problem.

Great pics too btw :thumbs:
Last edited by PistolPatch on 06 Mar 2011, 20:19, edited 10 times in total.
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Post #19 made 7 years ago
PistolPatch wrote:
maheel wrote: Kettle ball-valves can be potential infection sites believe it or not so...
My only suggestion is that you pull it apart from time to time and then clean and sanitise it.
Thanks PP

yeah it gets a full clean and removal each batch i have to use a little thread tape so that "infection zone" concerns me. heaps of starsan and open close wiggles etc :)

Batch #1 of this APA went into the fermentor this morning after bottling the LFPA.
diluted the 11L (ish) @ 1066 down to 1050 and ended up with a good 14L (ish) :)
that final volume seems high maybe ?

as I am just new to AG i am not worrying to much about making sure my pre / post boil and end volumes are 100% correct. It's more about can i make better beer than VB / XXXX / Fosters mega swill :) then i can get really serious about the process

so far the wort i have made (and pre carbed beer) is tasting mighty fine !!!

hope to brew the 2nd batch on Wed :) if number are about the same i am considering dry hoping it a bit for a 2ndry experiment in taste testing. My small batch idea allows me to vary the two brews and do reasonable "low variables" side by side tasting :drink:

only noticeable downside so far is small bottle runs... and there's no economies of scale compared to 23L batches time wise
but allows big variety in the stock...

thanks all
Last edited by maheel on 07 Mar 2011, 09:58, edited 10 times in total.

Post #20 made 7 years ago
Good on you maheel :peace:

Your volume with that much grain sounds perfectly within the ball park but a few more brews will set you straight. You can up your bottle runs by employing some more Maxi-BIAB techniques such as an active sparge.

The teflon on your ball-valve should be fine. The main problem with ball valves is that the actual inside of the valve always retains liquid as there is a space there. This means it is possible for wort to lie stagnant in this space. This same space, with most set-ups, rarely reaches sterilisation temperatures.

Most people won't pull the tap apart after every brew. Some people never pull them apart and also never get a problem. I think at least doing the smell test though is a wise precaution.

Good luck on Wednesday!
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Post #21 made 7 years ago
ran the 2nd brew today, and surprisingly (to me) the numbers were very much the same
i wrote down the same pre and post boil numbers as the other day
i increased the later hops additions by 1 grm
it filled the "cube" to about the same level, and i topped up with 1L of boiling water to "fill" so boil volumes must have been very close

here is the bill
2.500 kg. Barret Burston Ale Malt Australia
0.500 kg. Weyermann Munich I
0.250 kg. Weyermann Caraamber

15.00 g. Amarillo 5 min.
12.00 g. Amarillo 20 min.
9.00 g. Amarillo 60 min

Mash 70 mins @ +-65'
boil 70 mins

numbers i got
preboil 1052
post 1066 @ about 11L

hope to get it in the 2nd fermentor late tomorrow.

all Good :) go yeast go !!

Post #22 made 7 years ago
bottled both batches tonight to make space for a Sazz Pilsner i had no-chilled

massive taste difference in the two out of the fermentor cold at about 5 deg c , i late dry hopped the 2nd batch with about 10g of amarillo 3/4 days ago and then cold crashed them both for a few days.

the dry hopped one has tastes like the smell of hops when you open the hop bag, not a massive aroma but big on taste.
be interesting to see how they compare in side by side tasting in a month or more and how mmuch hops taste stays
long time to wait :(

Post #23 made 7 years ago
Good on you maheel :)

Looks like your steaming ahead! Adding 3L to your 11 L at 1.066 would get you down to 1.052. This gives you an End of Boil Efficiency of 85%. After a few more brews, see what your average is and work off that.

Good to see you are experimenting a little as well. Thanks for the updates.

:peace:
PP
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Post #24 made 6 years ago
MODNOTE I have just corrected the hop bill in post number 1 to match the original recipe. I have also added the comment, "A very popular and robust recipe. Amounts can be varied greatly whilst still getting a great beer. For example, for a more bitter beer but still full of flavour, reverse the hop schedule below."

Prior to this post, the hop schedule was the more bitter version. The recipe brews well either way.[/color]
Last edited by Nuff on 16 Jun 2012, 14:25, edited 10 times in total.

Post #25 made 6 years ago
BIABrewer wrote: Total IBU's: 30.8
BIABrewer wrote: Hops - AA% - IBUs - Weight (g or oz) at Minutes

Hop 1: US Amarillo - 8.9AA% - 30 IBUs - 9.5 g at 60 min
Hop 2: US Amarillo - 8.9AA% - 9 IBUs - 12.1 g at 20 min
Hop 3: US Amarillo - 8.9AA% - 4 IBUs - 13.7 g at 5 min
I don't understand how you arrive at 30.8 total IBUs. When I enter this recipe into The Calculator to convert it to my own kettle and hops (couldn't get amarillo) it tells me total IBUs will be 43 (which makes sense: 30+9+4=43). If I leave the original IBUs blank and just enters the original AA (8.9) and original grams per addition, enter my hops and their AA on the scaled side, it works out IBUs to 34.8.

Am I missing something?
Last edited by iain on 02 Jul 2012, 03:40, edited 10 times in total.
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