Splash of Amarillo 12 - Beer Recipe - Brewer's Friend

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Splash of Amarillo 12

174 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday August 24th 2014
1.053
1.011
5.5%
30.4
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Dry Malt Extract - Light13 lb Dry Malt Extract - Light 42 4 73.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.6%
14 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
26 oz American - Caramel / Crystal 20L26 oz Caramel / Crystal 20L 35 20 9.2%
18 oz American - Caramel / Crystal 60L18 oz Caramel / Crystal 60L 34 60 6.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 7.8 Boil 60 min 9.35 9.5%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 30 min 7.92 9.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 10 min 10.59 27%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Aroma 1 min 2.52 54%
210.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.18 tsp irish moss Fining Boil 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 595 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.78 gal (55.11 qt). Suggest reducing initial water volume to 11.93 gal (47.7 qt) and adding 1.78 gal (7.11 qt) sparge/top-off.    
Water added to kettle 13.46 53.8  
Grain absorption losses (steep / mash) -0.47 -1.9  
Volume increase from sugar/extract (early additions) 1.01 4  
Pre boil volume (equipment estimates 13.7 g | 54.8 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume (equipment estimates 12.3 g | 49.2 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 13.46 53.8
Equipment Profile Used: System Default
 
Notes

ferment for 7 to 10 days, cool condition for 3 to 4, make sure yeast has fallen to bottom before kegging

on this last batch I was out of San Diego and used Nottingham yeast, just a note alcohol went up and hope flavor went down, saving this yeast, goes strait to your head

notes on the batch: fermented for 7 days, pulled it into kegs for 7 more at 40 degrees, then pulled off with the auto-siphon into another keg then carbed at 20 for 2 days, not the hop burst of flavor I was hoping for but nice slight bitterness with lots of spunk

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  • Last Updated: 2014-09-08 19:06 UTC