Amarillo Pale Ale NHC07
Category 10: American Ale
Gold Medal
Sponsored by BJ's Restaurant & Brewery
Bob Barrett, Kim Barrett, Ann Arbor, MI, American Pale Ale, Ann Arbor Brewers Guild
"Amarillo Pale Ale"
American Pale Ale
Ingredients for 10.5 U.S. gallons (39.7 L)
8.5 lb (3.9 kg) Durst Pilsner malt
7.0 lb (3.18 kg) Briess six-row pale malt
1.0 lb (0.45 kg) Durst Vienna malt
1.0 lb (0.45 kg) Durst Munich malt
1.0 lb (0.45 kg) Dingman biscuit malt
1.0 lb (0.45 kg) Durst wheat malt
2.0 oz (56 g) Amarillo whole hops, 9.6% alpha acid (1st wort)
4.0 oz (113 g) Amarillo whole hops, 9.6% alpha acid (60 min.)
2.0 oz (56 g) Amarillo whole hops, 9.6% alpha acid (0 min.)
2.0 oz (56 g) Amarillo pellet hops, 9.6% alpha acid (dry)
Wyeast No. 1056 American ale yeast, 1500 mL slurry
Forced CO2 to carbonate (2.3 vol)
Original Specific Gravity: 1.054
Final Specific Gravity: 1.012
Boiling Time: 70 min.
Primary Fermentation: 7 days at 68° F (20° C) in glass
Secondary Fermentation: 4 days at 68° F (20°C) in glass
Tertiary Fermentation: 10 days at 68° F (20°C) in glass (dry hop)
Directions
Mash grain at 153° F (67° C) for 60 minutes.
Judges' Comments
"Well balanced. Overall balance is the hallmark. Nice job."
"Very hoppy but with good malt balance."