Beer Recipe of the Week: Amarillo Pale Ale
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:
Name: Amarillo Pale Ale
Style: Category 10: American Ale
Ingredients for 10.5 U.S 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% 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 Specific Gravity: 1.054
Final Specific Gravity: 1.012
Boiling Time: 70 minutes
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)
Mash grain at 153°F (67°C) for 60 minutes. Follow boil schedule above.
"Well balanced. Overall balance is the hallmark. Nice Job."
"Very hoppy but with good malt balance."