In 2007, Bob and Kim Barret, members of the Ann Arbor Brewers Guild in Ann Arbor, Mich., submitted an American pale ale recipe they call “Amarillo Pale Ale” into the National Homebrew Competition under the sponsorship of BJ’s Restaurant & Brewery. They were awarded gold for their brew in category 10: American Ale. Here is their recipe.
Amarillo Pale Ale | American Pale Ale
- 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% alpha acid (1st wort)*
- 4.0 oz | 113 g Amarillo whole hops, 9.6% alpha acid (60 min)*
- 2.0 oz | 56 g Amarillo whole hops, 9.6% alpha acid (0 min)*
- 2.0 oz | 56 g Amarrilo pellet hops, 9.6% alpha acid (dry)*
- Wyeast 1056 American ale yeast (1500 mL slurry)
- Forced CO2 to carbonate (2.3 vol)
- *In light of the limited supply of Amarillo hops this year, Cascade, Centennial, and Summit are just a few options for substitution. Make sure to adjust amounts accordingly.
- Original Gravity: 1.054
- Final Gravity: 1.012
- ABV: 5.5%
- IBU: n/a
- SRM: n/a
- Boil Time: 70 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
- Mash grain at 153°F (67°C) for 60 minutes. Follow boil schedule above.
- Primary Fermentation: 7 days at 68° F (20° C) in glass.
- Secondary Fermentation: 4 days at 68° F (20° C) in glass.
- Tertiary Fermentation: 10 days at 68° F (20° C) in glass (dry hop).
- "Well balanced. Overall balance is the hallmark. Nice Job."
- "Very hoppy but with good malt balance."