BrewBlog: Amarillo Gold
Brewer: Brad Miller
Brew Date: May 1, 2010
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 32 IBU (Rager)
BU/GU: 0.64
Calories: 167 (12 ounces)
ABV: 4.5%
ABW: 3.5%
Batch No: 24
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.048
Reading 1: 1.020  (6 days)
Reading 2: 1.016  (15 days)
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.010
Real Extract: 5.58° P
App. Atten.: 67.1%
Real Atten.: 55%
General Information
Method: All Grain

National Homebrewing Day...Trying acid malt for the first time and adding all hops at 15 minutes left in the boil for a nice burst of flavor and aroma. Recipe formulated for 80% boil kettle efficiency. Yeast is Wyeast 1882 Thames Valley II.



6/14/10 - R.I.P. half batch found its way onto the floor of my kegerator! Curse kegging!!!!

In the end, I really enjoyed this style of beer. It offers a nice smooth bitterness and acts a perfect platform to experience the flavor and aroma of a single hop. In this case the Amarillo was amazing. The yeast is fruity enough that I felt it added to the complexity and the higher mash temp rounded out the mouthfeel. Perhaps a cooler mash (150-152F) would help thin it for a more crisp summer beer but selection of yeast might also be a factor - I don't think it attenuated enough and might have been a little too thick/sticky sweet though not cloying in my tastes. If there was any sourness from the acid malt I sensed it when the beer was young, but it was not overwhelming and the tang, if any, was interesting.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
Total Boil Time: 90 minutes
Name: Thames Valley Ale
Manufacturer: Wyeast
Product ID: 1275
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–72°F

4 gallon mash (1.94qt/lb) consists of 2 gallons RO water plus 2 gallons Milwaukee tap. 1/2 tsp of gypsum and 3/4 tsp of calcium chloride. Along with the quarter pound of acidulated malt, my mash pH should be about 5.4.

Mash-in at 165F for 155F mash temperature. Originally planned for 152F but figured a bit more body would help. I may regret this. Mashed for 60 minutes.

Drained 3.1 gallons first runnings, SG=1.064. Sparged with 3 gallons Milwaukee tap water. Preboil volume is 5.9 gallons, SG=1.041.

Boiled 90 minutes, adding all hops at 15 minutes left. No Irish Moss, unfortunately. Lot of break material into the fermenter. About 4.6 gallons, OG=1.050. Definitely a grapefruit juice clone I've got here.

Pitched yeast (~50ml slurry of week old Wyeast 1882 TVII from batch #23) at 62F in swamp cooler. Fermenter at 65F next morning 8 hours later, no krausen. Probably should have used a small starter.

5/7/10 Day 6 - Still cloudy, krausen fell. Beer fermented as high as 69, now sits at 64-65F. Take out of swamp cooler and rouse well. SG=1.020 thought it would have been farther along, stuck at 60% attenuation. Tasted nice and clean with floral, citrusy Amarillo goodness. Should be a nice light, hopefully crisp drink for the summer. 

5/16/10 Day 15 - SG=1.016, temperature 65F. I'm thinking I should have pitched double the yeast I did at start. Is the beer sweet? Hard to say, the Amarillo hops that come through make me think of tropical fruit which is sweet anyways. Rousing seems to have run its course, will try to heat. Beer clearing but will be a bit hazy in the end I think.

5/19/10 Day 18 - Decided to keg for a brief chill before carbonating. Washing yeast for future use.

Primary: 18 days @ 65° F
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