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Amarillo Pale Ale

Bob Barrett of Ann Arbor, MI, member of the Ann Arbor Brewers Guild, won a gold medal in Category #10: American Ale during the 2007 National Homebrew Competition Final Round in Denver, CO with the help of Kim Barrett. Barrett’s American Ale was chosen as the best among 388 final round entries in the category.

To see other winning homebrew recipes from the 2007 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Amarillo Pale Ale | American Pale Ale

Ingredients

  • For 10.5 Gallons (39.7 L)
    • 8.5 lb (3.9 kg) Durst Pilsner malt
    • 7.0 lb (3.18 kg) Briess six-row pale malt
    • 1.0 lb (0.45 kg) Durst Vienna malt
    • 1.0 lb (0.45 kg) Durst Munich malt
    • 1.0 lb (0.45 kg) Dingman biscuit malt
    • 1.0 lb (0.45 kg) Durst wheat malt
    • 2.0 oz (56 g) Amarillo whole hops, 9.6% a.a. (1st wort)
    • 4.0 oz (113 g) Amarillo whole hops, 9.6% a.a. (60 min.)
    • 2.0 oz (56 g) Amarillo whole hops, 9.6% a.a. (0 min.)
    • 2.0 oz (56 g) Amarillo pellet hops, 9.6% a.a. (dry)
    • Wyeast No. 1056 American ale yeast, 1500 mL slurry

    Specifications

    • Original Gravity: 1.054
    • Final Gravity: 1.012
    • ABV: 5.51%

    Directions

    1. Mash grains at 153° F (67° C) for 60 minutes.
    2. Primary fermentation for 7 days at 68° F (20° C) in glass.
    3. Secondary fermentation for 4 days at 68° F (20° C) in glass.
    4. Tertiary fermentation for 10 days at 68° F (20° C) in glass (dry hop).
    5. Forced CO2 to carbonate (2.3 vol).