Recent content by BeatnikTom

I'd adjust the next batch to use fresher Amarillo, add more at 0 min, or make your chilling system work faster. You'll get more and better orange flavor and aroma from the Amarillo that way. Side note: I don't know what your fermenter equipment is like, but I don't recommend mucking around in...

Hey thanks. I use very little (see recipe), I put the coriander and peel in a mortal and pestal and I give it about 30 seconds of "smushing" to release the aromas a little bit right before I throw it in the boil. The recipe actually keeps these elements to just a "hint" (I personally think most...

Yup, Yellow Malty in Bru'n Water should be good to go. High chloride, low sulphate will keep it malty, the hops are all about the aroma and flavor.

This whole recipe is a debunking of wit myths and a massive simplification of the process. I spent years experimenting with all of the variables including protein rests. Forget everything you know about wit and just try to brew the recipe as is. It works! A protein rest is unnecessary for many...

"Chill Quickly" means having a very efficient chilling system that goes full throttle immediately on flame-out. For a reference point, I use a 50ft immersion chiller, already setup, ready to turn on 60-65 degree ground water immediately, with a March pump circulating the wort across it. It's...

Oh man, there's nothing worse than a stuck mash. That's a bummer. I have done this recipe in a normal mash tun, but I think I used about a pound of rice hulls. I used to work at Eagle Rock HBS in LA. Last time I was at Steinbart's, I did see Amarillo whole flower in the 1 lb sacks. When the...

Hey thanks, but I actually got the idea for Amarillo from one of my customers when I was working at a homebrew shop. I've adjusted the recipe over the years. I've brewed it about 20 times, it's a house beer during the summer. The aroma is hop dominant. Orangey from the hops. I keep the...

This is a super thick, super orangey, single hop/hop-bursted Amarillo Wit. 6 lbs Flaked Wheat 4 lbs Briess 2-Row Brewer's Malt .25 lbs Flaked Oats Add rice hulls if you're not smart enough to be BIAB'ing. :) .65oz 9%AA Amarillo @ 20 min .5 oz 9%AA Amarillo @ 15 min 1 oz 9% AA Amarillo @ 0 min...

I especially like the genius low-maintenance drip tray.

Sounds amazing! An extra .75 lbs of dextrin malt is a lot, it *could* make it sweeter than you like. But I don't know what you like. :) I've bumped up the sweetness on this one too, but by mashing it at 152 degrees. Let us know how it turns out. In fact, let us know your final gravity and...

Three degrees actually makes a very big difference in the finished product *especially* in a small beer. There's no magic formula, you have to figure out what works for you, there's just no margin for error. You have to fiddle with your control points for FG. (Yeast strain/attenuation level...

Mild is actually really hard to get just right because it's so small, every facet of the balance is delicate. IMHO, it's actually harder than Pilsner, albeit for different reasons. Really think about your OG and FG. Especially the FG. Too sweet or too dry, too bitter or too malty, anything...

If you want to learn to drink your own homebrew more critically, become a BJCP judge. Enter competitions. Gordon Strong covers this topic extensively in Brewing Better Beer, a book I highly recommend if you want to "take it to the next level" in terms of quality. Friends and family are...

Sounds like you need a new LHS. That's pretty unacceptable thing to be out of.

Well, add another medal to the stack this recipe has taken. Only changes I make to base recipe are: 17% corn Mashed at 152 Kolsch yeast (and accompanying pitch temp, ferm temp,short lagering etc.) zest of one organic lemon (not by weight) zested directly into BK (that's fresh!)...