Armadillo Golden Ale

An easy-drinking summery ale. Mildly hopped with amarillo to compliment a pleasant sweetness.

20 Litre Batch
Mash Tun – All Grain
Est. ABV: 4.4%
Est. IBUs: 20
Est. SG: 1.043
Est. FG: 1.010

2.5 kg Ale Malt
1 kg Wheat
500g Vienna
200g CaraMalt
Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun. Rest at 66°C for 60mins. Add 8 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 8 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
10g Amarillo (8.6% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Amarillo (8.6% AA) (0min boil)

Cool wort and aerate well. Start fermentation as close as possible to 18°C, preferably with Wyeast – 1056 American Ale, Safale – US-05, or Mangrove Jack’s M36 Liberty Bell yeast. On the 5th day of fermentation, dry hop with 15g Amarillo for 5 days.