On January 29th I brewed up an all amarillo hop pale ale. I used amarillo to dry hop my last pale ale and I loved the aroma (the burps were amazing, too) so I wanted to get a better understanding of the hop. I threw the recipe together in BeerSmith a few days before and away I went:
A few key notes from this brew day:
-When I went to my LHBS to get the ingredients I bought the wrong calcium I needed for water adjustments. I purchased calcium carbonate (chalk) instead of calcium chloride so I could not adjust my water like I wanted to.
-My first reading of the mash temp it came in a few degrees lower than I intended. The problem was I didn’t have and hot water on standby to boost it up! I ended up microwaving some water (with a chopstick in the water and an oven mitt, of course) and got it to my target temperature.
-This was my first time adjusting mash pH using lactic acid. It was easier than I had thought, and calibrating my pH meter was no problem either. I just need to find some calibration fluid with a longer shelf life.
-My new stainless steel immersion chiller worked great! I just need to get a pump with a higher gallon per minute rating someday. This one will work fine for now, cooling from boiling to 65F only took 26 minutes!
-I only had had about 5.25 gallons of wort in the fermenter. I’m not sure where I went wrong, but I am thinking I didn’t completely drain my mash tun after the sparge. I need to lift up on the grain and let it drain some more next time.
I should be dry hopping this batch in the next few days with the last oz of amarillo. Time to start planning my next batch!