Amarillo and Centennial Pale Ale

This beer was based on a recipe a friend of mine brewed that turned out really good.  It also makes use of all the existing hops that I have in my freezer from the bulk buy that the same friend and I went in on to try and save some money on hops.

There was a couple of differences between the recipes.  My friends beer had Columbus for bittering which I swapped out for Chinook as I had it on hand and I used a different yeast.  The yeast was a mistake for some reason I don't know why, I thought he used Nottingham.  It turned out he used Liberty Bell.  This is the first beer I have brewed in a long time with dry yeast, the reason for this is my friends beers all use dry yeast and to be honest they turn out great.

If this beer turned out like what I tasted on tap at my mates I was going to be happy.  It was a very balanced beer with nice light malt and some good fruit from the hops.

Recipe:

American Pale Ale

OG 1.045

EBC 10.8

IBU 43

ABV 5%

FG 1.006

Fermentables:

3.6kg Maris Otter (75%)

500g Munich I (10%)

500g Flaked Wheat (10%)

200g Gladfield Light Crystal (4%)

Yeast:
Danstar Nottingham

Mash:

Mashed at 65 degrees C for 90mins

Raised to 75 degrees for 10mins

Boil:
Boiled for 60mins

Hops:
Chinook 10g (13AA) 13.8IBU @ 60mins
Amarillo 25g (8.8AA) 8.5IBU @ 10mins
Centennial 25g (9.8AA) 9.4IBU @ 10mins

Amarillo 35g (8.8AA) 5.4IBU @ Hopstand for 20mins @ 80 degrees

Centennial 35g (9.8AA) 6.4IBU @ Hopstand for 20mins @ 80 degrees

Amarillo 40g (8.8AA) Dry Hop

Centennial 40g (9.8AA) Dry Hop

Fermentation:
Fermented at 18degrees C for 10 days

Tasting:
20/09/2018
This turned out perfect.  Exactly what I wanted, a nice easy to drink pale ale with nice fruity notes and a clean malt.  It has only been in the keg for a week so far so it should clear up a little bit more.

I love the colour, little big of haze that gives it that juicy look.  Without the haze it would be very light in colour.

I am very surprised as to how good the hop combo is on this one and considering the amount of hops used isn't over the top it has a very nice aroma.  I am thinking the yeast may have a little bit to do with this as it isn't a super clean yeast like Wyeast 1056.  It just goes to show that you don't need to be using Citra and Mosaic to get a nice fruit forward beer.

The malt profile is perfect, its not sweet, its not thin and it doesn't get in the way of the hops.

Needs a little bit more carbonation but given its only been in the keg for a week at 10psi that will come in time.

This is going to be hard not to drink super fast, especially since this is the only beer I currently have on tap.  Luckily I got off my arse and there is another IPA in right now sitting on dry hops.