APA Gött Amarillo Edition

APA Gött Amarillo

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 9.9 EBC Maximum Color: 27.6 EBC
Recipe Overview
Wort Volume Before Boil: 14.00 l Wort Volume After Boil: 12.00 l
Volume Transferred: 11.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 11.00 l Volume Of Finished Beer: 10.00 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.051 SG
Expected FG: 1.010 SG Apparent Attenuation: 80.3 %
Expected ABV: 5.5 % Expected ABW: 4.3 %
Expected IBU (using Rager): 37.2 IBU Expected Color (using Morey): 11.0 EBC
BU:GU ratio: 0.73 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 19 degC
Fermentables
Ingredient Amount % MCU When
Marris Otter Pale Ale 2.532 kg 90.3 % 4.3 In Mash/Steeped
VikingMalt Carapale 0.195 kg 6.9 % 0.5 In Mash/Steeped
Vikingmalt Crystal 100 0.078 kg 2.8 % 2.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Amarillo 10.7 % 9 g 23.3 Bagged Whole Hops 60 Min From End
US Amarillo 6.9 % 21 g 10.0 Bagged Pellet Hops 15 Min From End
US Amarillo 6.9 % 12 g 3.9 Bagged Pellet Hops 5 Min From End
US Amarillo 6.9 % 20 g 0.0 Bagged Pellet Hops At turn off
US Amarillo 6.9 % 30 g 0.0 Bagged Pellet Hops Dry-Hopped
Other Ingredients
Ingredient Amount When
Protafloc 1 g In Mash
Yeast

DCL US-05 (formerly US-56) SafAle

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 94 Total Magnesium (ppm): 2
Total Sodium (ppm): 57 Total Sulfate (ppm): 94
Total Chloride(ppm): 91 Total Bicarbonate (ppm): 132
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Step Type Temperature Duration
Rest at 68 degC 60
Raise to and Mash out at 77 degC 10
Recipe Notes
Adjusted Water:
Ca 85, Mg 2, SO4 94, Na 59, Cl 72, HCO3 134, Alkalinity 110