AG Armadillo Golden Ale

AG – Armadillo Golden Ale

20 Litre Batch

• Est Alc           4.4%
• Est IBU’s             20
• Est SG:           1.043
• Est FG:           1.010

MALTS FOR THE MASH:

•          2.5 kg Pale Ale
•          1 kg Wheat
•          500g Vienna
•          200g CaraMalt

1. Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun.
2. Rest at 66°C for 60mins. Add 10 litres of boiling water to raise to 75°C and rest 20mins.
3. Recirculate and run-off. Sparge with 10 litres of 75°C water.

HOPS FOR THE BOIL:

•  10g Amarillo 8.6% (Boil for 60min)
• 1 tsp Irish Moss, Whirlfloc, or BrewBrite – (Boil for 10min)
•  15g Amarillo 8.6% (Boil for 10min)
•  20g Amarillo 8.6% (Boil for 0min)

FERMENTATION:

  Cool the wort and ferment as close as possible to 18°C

  Preferably with Wyeast - 1056 American Ale Yeast

  On the 5^th day of fermentation Dry hop with 15g Amarillo for 1 week