Amarillo Recipe

[Matt12398]

I've managed to get hold of some Amarillo hops so based on everyone saying how good they are I want to make something with them in the new year.

Because I'm still trying to get an idea of the flavours of the different hops I'm thinking of a nice clean bittering hop and then hop bursting with all Amarillo at 20, 15, 10, 5 minutes and flamout. Looking at a nice pale recipe at about 5.5% ABV with either some lager malt or marris otter and maybe 5% crystal malt.

Anyone see any issues with that? Would it benefit from having some other hops in there or are Amarillo perfectly capable on their own? Mainly I want to see what they taste like without cloudying the waters with other flavours. I've got two 100 g packs of Amarillo and would be willing to use one whole pack on this but with everyone saying how scarce they'll be I don't want to use them all up at the start of the season and not have any later on.

[Morten]

SMASH beer is the new black. (Single Malt And Single Hop)

I'd use all the hops for two reasons.
1st hops age and aged hops are no good.
2nd I'd rather go all inn and have a lovely beer to enjoy for a couple of months than a beer I felt could have been better.

But it is perfectly fine to use a different hop for bittering.

[Matt12398]

I'm not planning to keep the hops for months and months but would like reserve some back for another brew in a few months time.

You think 100 g is not enough?

FYI I'm planning on doing a scaled down version of your mild you posted a brewday for a few months back albeit with some quantities adjusted slightly. Looking forward to trying that one.

[Morten]

I'm not planning to keep the hops for months and months but would like reserve some back for another brew in a few months time.

You think 100 g is not enough?

For a normal 20-25 liter brew length 100g is plentifull, especially if you are planning on using a different hop for bittering.

Personally I would ditch the 20 min and go a bit heavier on the later additions and leave some for dryhopping.

FYI I'm planning on doing a scaled down version of your mild you posted a brewday for a few months back albeit with some quantities adjusted slightly. Looking forward to trying that one.

It's a nice pint, sadly I only have ½ a corny left

[seymour]

You've probably seen this thread, but I'll repost one I provided to ALFIE09 awhile back. Several guys have brewed it and reports are good. It calls for 144 grams, to be exact, but you could certainly reduce some of the additions if you only want to use 100. Or substitute the first addition with Magnum or something, as he did.

SEYMOUR-ALFIE09 AMARILLO ALE, aka "Seymourillo"
all-grain clone recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
80% ≈ 9 lb ≈ 4.08 kg, Two-row pale malt
8.9% ≈ 1 lb ≈ 454 g, CaraPils
8.9% ≈ 1 lb ≈ 454 g, Dark Brown Cane Sugar (from kitchen)
2.2% ≈ .25 lb ≈ .113 g, Oats (from kitchen: steel-cut, Scottish, porridge, quick, flaked, rolled, pinhead, etc)

HOPS:
.75 oz ≈ 21.6 g, Amarillo, 60 minutes
.75 oz ≈ 21.6 g, Amarillo, 60 minutes
.5 oz ≈ 14.2 g, Amarillo, 30 minutes
1 oz ≈ 28.3 g, Amarillo, 5 minutes, allow to steep until cooled, then pour through a large strainer into fermentor
1 oz ≈ 28.3 g, Amarillo, dry-hops added to fermentor after primary fermentation dies down, steep one week before bottling/kegging

MASH at 153°F/67°C 60 minutes or until converted

BOIL 60 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Whitbread-B strain, available as S-04, White Labs WLP007, Wyeast 1098, etc. Or, your favorite English ale yeast. DO NOT use US-05/Chico.

STATS assume 78% mash efficiency and 78% yeast attenuation
OG: 1.056
FG: 1.012
ABV: 5.7%
IBU: 57
COLOUR: 8°SRM/16°EBC

[Matt12398]

Yes Seymour, just after posting I remembered you had posted something with Amarillo and I think I'll try that. Definintely like your description of what the oats do to the beer although that might have been in your Irish Red recipe you were describing.

Can you quantify a pinch of calcium carbonate and gypsum. Is that literally a pinch? I have very soft water but a rubbish local water report which doesn't tell me a lot about my mineral content. If there's not much in my water will a pinch make much difference?

[seymour]

Yep, an actual pinch. A teaspoon if you must, but a pinch is more than enough to make a difference, since water reports typically describe "parts per million" and such. Even that's purely optional, as "your mileage may vary."

Cool. I hate to talk anyone out of brewing a mild, though. Especially Morten Mild, that Danish Gold looks kick-@ss!
/viewtopic.php?f=5&t=53866#p570386

Cheers!