Oppigårds Amarillo | CraftFork

Oppigårds Amarillo

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00UnpublishedAll Grain20.0 L60 min boil

Inspirerat av Oppigårds prisbelönta Amarillo – trippel guldvinnare. En av Sveriges mest välbalanserade American Pale Ales, humlade enbart med Amarillo i mäsk, kok och torrhumling. Nyanserad med toner av apelsinmarmelad, aprikos och tallbarr. Samarbetsrecept med Det Lilla Köksbryggeriet. Upplagt av craftfork.com.

18B American Pale Ale80%(4/5)

OG: 1.052
FG: 1.011
ABV: 5.3%
IBU: 26Outside style
EBC: 14.4

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	4.25 kg	88.5%	6.9 EBC
Amber Malt(United Kingdom)	Malt	Mash	300 g	6.3%	59.1 EBC
Wheat Malt(Germany)	Malt	Mash	250 g	5.2%	3.9 EBC
Total			4.8 kg	100%

Total grain: 4.8 kgGrain/liter: 0.24 kg/LEfficiency: 72%

Hops

Name	Usage	Weight	AA%	IBU	Time
Amarillo(United States)	Boil	15 g	8.5%	15.960%	60 min
Amarillo(United States)	Boil	20 g	8.5%	10.540%	15 min
Amarillo(United States)	Whirlpool	25 g	8.5%	—	0 min
Amarillo(United States)	Dry hop	40 g	8.5%	—	1 d
Total		100 g		26

Bittering: 35 gAroma: 25 gDry hop: 40 gAroma g/L: 1.3Dry hop g/L: 2.0BU:GU: 0.51

Yeast

Name	Lab	Quantity	Attenuation	Temp
LalBrew Verdant IPA(Verdant IPA)	Lallemand	1 pkt	77%	18°C–23°C
Total		1 pkt

Attenuation: 77–77%Temperature: 18°C–23°C

Water volumes

Name	Temperature	Volume
Mash water	72°C	14.4 L
Sparge water	—	15.0 L
Total water		29.4 L
Mash volume		17.6 L
Pre-boil volume		25.3 L
Boil volume (hot)		25.6 L

Water treatment

Distilled / RO WaterSO4:Cl 1.00 (Malty)Estimated mash pH 5.71

The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.

Suggestion for the style · Malty / Amber Profile

Source waterTarget

Ca²+075

Mg²+05

Na+034

SO₄²⁻067

Cl⁻0105

HCO₃⁻057

Resulting water profile

Calcium Ca²+

75 ppm

Magnesium Mg²+

5 ppm

Sodium Na+

34 ppm

Sulfate SO₄²⁻

67 ppm

Chloride Cl⁻

105 ppm

Bicarbonate HCO₃⁻

57 ppm

SO4:Cl 0.64 (Malty)RA -10 (Light beers)

To add

	Total	Mash water (14.4 L)	Sparge water (15 L)
Gypsum – CaSO₄	2.5 g	1.2 g	1.3 g
Calcium chloride – CaCl₂	4.5 g	2.2 g	2.3 g
Epsom salt – MgSO₄	1.5 g	0.7 g	0.8 g
Table salt – NaCl	1.5 g	0.7 g	0.8 g
Baking soda – NaHCO₃	1.5 g	0.7 g	0.8 g
Chalk – CaCO₃	1 g	0.5 g	0.5 g
Lactic acid (88%)	2.1 mL	2.1 mL	—

Estimated mash pH

5.40In rangeTarget: 5.2–5.6

The additions are a suggestion for your water and are not saved to the recipe.

Mash schedule

Step	Type	Temp	Time	L/kg
Mash	Infusion	66°C	60 min	—
Total (1 steps)		66°C	60 min

Fermentation plan

Phase	Type	Temp	Days	Day
Primärjäsning	Primary fermentation	21°C	7 d	1–7
Diacetylrast	Diacetyl rest	22°C	2 d	8–9
Torrhumling	Dry hopping	21°C	4 d	10–13
Kall krasch	Cold crash	2°C	2 d	14–15
Total (4 phases)		21°C → 22°C → 21°C → 2°C	15 d