Marty's Amarillo - Beer Recipe - Brewer's Friend

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Marty's Amarillo

238 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Damad
Calories: 238 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday April 27th 2017
1.078
1.012
8.6%
70.3
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,100 g Belgian - Pilsner1100 g Pilsner 37 1.6 42.7%
650 g Belgian - Munich650 g Munich 38 6 25.2%
50 g German - Spelt Malt50 g Spelt Malt 37 2 1.9%
25 g Weyermann - CaraBelge25 g CaraBelge 33 13.6 1%
650 g Belgian Candi Sugar - Clear/Blond (0L)650 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 25.2%
100 g Flaked Barley100 g Flaked Barley 32 2.2 3.9%
2,575 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 13.2 Boil 60 min 54.17 9.8%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 4.3 Whirlpool at 65 °C 30 min 5.38 8.2%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Whirlpool at 65 °C 30 min 10.75 8.2%
90 g Amarillo90 g Amarillo Hops Pellet 8.6 Dry Hop 9 days 73.8%
122 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 189 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.2 L) 12.8
Mash volume with grains (equipment estimates 17.5 L) 14.1
Grain absorption losses -1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.4 L) 10
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 8
Total: 12.8  
Equipment Profile Used: System Default
 
Notes

Dry hops added during primary fermentation in daily doses.

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  • Public: Yup, Shared
  • Last Updated: 2017-04-28 10:23 UTC