Saturday, May 5, 2012

APA w/Amarillo Brewday

 Today is National Homebrew Day, so it is not surprising to find me brewing. And in the tradition of the last couple of beers, this is another APA to help run through the Wyeast 1272 yeast that is current trending at my domicile. We’ll be pushing one more beer through on this yeast (it will be a rye APA), and then turning to something British and malty. Plus, I need to get some more sour beers started, and who can forget that it is almost time for another round of Gose the Gozerian? Ah, I do so love summer, and the joys of brewing! Here’s to a good brewday to everyone out there!

116. APA w/Amarillo
9 lbs. Dingemans Pilsen
1 lb. Dingemans Pale
1 lb. Dingemans Aromatic
1 lb. Dingemans Cara 8

Mash @ 152° F for 60 minutes w/ 4 gallons of RO water and 2 g. gypsum; collected 2 ½ gallons @ 1.078
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water and 2 g. gypsum; collected 4 gallons @ 1.026

Collected 6 ½ gallons; brought to a boil (60 minutes) & added:
w/30 to go: 1 oz. Amarillo 10.7% AA
w/20 to go: 1 oz. Amarillo 10.7% AA

w/15 to go: 1 tsp. Irish Moss

w/5 to go: 1 oz. Amarillo 10.7% AA

w/0 to go: 1 oz. Amarillo 10.7% AA

Chilled, racked to carboy onto Wyeast 1272 American Ale II from 115. APA w/S, C, & C

Brewed: 5/5/2012 @ 72° F
Secondary: 5/15/2012; dry hop w/1 oz. Amarillo leaf 10.7% AA
Bottled: 5/21/2012 w/ 3.0 oz. table sugar

OG: 1.052
FG: 1.012

Tasting Notes (7/31/2012): Pours a hazy golden straw that is bordering on tan; the head is white, mousse-y, and long-lasting. In the nose, there is a fair amount of hop aroma, mostly spicy pine and citrus with a touch of resin. There is also a touch of bread dough malt that sneaks through, but you have to look for it. Flavors start with hops—there is a delicate pine and resin zest mixed with a touch of orange marmalade; there is also bread dough and bread crust malt flavors, and just a touch of caramel that slides more into candy sweetness. In the middle, there is light bitterness along with a touch more caramel, and hop spiciness returns in the finish along with a touch of pine and bitterness to round it out. The body is medium with a slightly chewy malt feel; it is lightened by the spritzy carbonation and bright hop character, although the chewiness does remain. Overall, a pleasant and enjoyable beer—the combination of hop bursting (all hops were in the last 30 minutes) and using pilsen as a base malt creates a nice showcase for hop aroma and flavor, even after a couple of months in the bottle. I would consider cutting the Dingemans Cara 8 in half and lessening the Dingemans Aromatic, but the all-Belgian grain bill works well in the beer, even with the American hopping schedule. I’ll be returning to some version of this soon—I find it an easy drinking and very enjoyable beer.

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