Amarillo Smash Recipe
Recipe Specifics:
Type: All Grain
SRM: 4.7
IBUS: 27.4
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 70.00 %
Notes:
No temperature control at all on this one, fermented at room temperature in the storage room, the temperature averaged 65F.
Beer reached final gravity in just a week.
Final Numbers:
Original Gravity: 1.048
Final Gravity: 1.008
ABV: 5.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook the Bucket.
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4.60 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 1.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 5.40 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 5 | – |
| 1.80 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 6 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 1.15 | 0 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 99 | 0 | 8 | 170.6 | 52.5 | 16 | 5.3 | 5.3 | 247 | 13 | -57 | 3.3 |
Mash/Grain Profile:
Mash at 146.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10 lbs 12.0 oz | Pale Malt, Maris Otter (3.0 SRM) | Grain | 3 | 100.0 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Amarillo Gold [8.50 %] – Boil 60.0 min | Hop | 4 | 12.3 IBUs |
| 5.40 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 5 | – |
| 1.80 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 6 | – |
| 1.20 Items | Immersion Chiller (Boil 15.0 mins) | Other | 7 | – |
| 0.30 tsp | Irish Moss (Boil 10.0 mins) | Fining | 8 | – |
| 28.00 g | Amarillo Gold [8.50 %] – Boil 10.0 min | Hop | 9 | 6.9 IBUs |
| 28.35 g | Amarillo Gold [8.50 %] – Boil 5.0 min | Hop | 10 | 5.8 IBUs |
| 28.35 g | Amarillo Gold [8.50 %] – Boil 4.0 min | Hop | 11 | 5.8 IBUs |
| 17.00 g | Amarillo Gold [8.50 %] – Boil 1.0 min | Hop | 12 | 3.5 IBUs |
Fermentation:
Starter: Yes
Yeast: Yeast from Oatmeal Stout wlp002 (little more than a month old) in a 1 liter starter about 6 ounces of yeast.
Temperature: Ambient 65 F
Dry Hopping:
First dose 56 grams Amarillo in Primary @ 65 F for 5 days.
Second dose 45 grams Amarillo in Keg and right into keezer.Amarillo Smash
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 14 | 0.0 IBUs |
| 45.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 15 | 0.0 IBUs |
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