Amarillo Ale Fresh Wort Kit

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A golden ale brewed with ale, pilsner and vienna malts along with light crystal and a pinch of brown malt for “salt and pepper”. Mashed at 66 – 67 degrees. Undiluted gravity 14.7 Plato (SG 1060). Hopping is straight Amarillo to about 42 IBU when diluted. Plenty of hops very late in the boil.

Suggested Yeast: Safale US-05 or Lallemand BRY-97 


  1. Start with a clean and sanitised fermentation vessel
  2. Decant FWK cube into fermenter and aerate wort
  3. Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
  4. Pitch yeast as per manufacturers instructions
  5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
  6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition