Oppigård Amarillo, third batch

Oppigård Amarillo, third batch

This recipe is also from the book [1] and the third batch of this beer and it is one of my favorite hopier beer. I think it is fun to brew single hop beers since you learn to recognize the taste and aroma of a single hop at a time. The aroma of Amarillo is described as flowery, spicy and citrus-like with a distinct orange bouquet.

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Result

The beer was a success even this time. It has been two weeks since brewday and the beer is already really good, but I think a week of storage will make it even better.

Recipe

Brewer:Marcus Folkesson and Kent Gustavsson
Batch size:23.00l
Boil time:70.00min

Measurements

DESCRIPTION MEASURED ESTIMATED
Original Gravity 1.060 1.060 SG
Final Gravity 1.0150000 1.011 SG
Alcohol By Volume 5.9 % 6.4 %

Ingredients

Hops

HOP ALPHA AMOUNT USE TIME NOTES
Amarillo 9.20 percent 9.55 grams Mash 60.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Herkules 14.50 percent 4.30 grams Boil 60.00min A German high alpha cross variety, bred in Huell and released in 2005. Imparts robust, hoppy tang flavors. Used for: hoppy German-style ales or lagers Aroma: Spicy floral and hop notes, with hints of pine, lemon and black pepper. Substitutions: Unknown Storage: Good 13-17% AA / 4-5.5% Beta
Amarillo 9.20 percent 13.38 grams Boil 30.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 13.38 grams Boil 25.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 11.46 grams Boil 20.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 11.46 grams Boil 15.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 5.73 grams Boil 5.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Amarillo 9.20 percent 36.00 grams Boil 0.00min Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta

Grain

GRAIN ORIGIN AMOUNT NOTES
Pale Malt, Maris Otter United Kingdom 5.74 kg Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Caramel/Crystal Malt -120L US 0.26 kg Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark

Miscellaneous

NAME USE IN STEP AMOUNT USED FOR NOTES
PH 5.2 Stabilizer Mash 17.97 grams Water Agent PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing.
Gypsum (Calcium Sulfate) Boil 7.60 grams Water Agent Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
Epsom Salt (MgSO4) Boil 4.00 grams Water Agent Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
Chalk Boil 0.40 grams Water Agent Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing.
Irish Moss Boil 1.50 grams Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
Yeast Nutrient Boil 5.99 grams Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.

Yeast

NAME TYPE FLOCCULATION
American Ale Yeast Blend Ale Medium

Mash

STEP TYPE TEMPERATURE TIME
Mash Step Infusion 60.00 C 65.00 min
Mash Out Temperature 10.00 C 75.56 min

Fermentation

STAGE TEMPERATURE DAYS
Primary 22 14
Secondary 18 10