Originally Posted by sub-zero
I have a ?? on the six row. dosn't it have more enzymes in it that would help ferment it to a lower gravity than just 2 row or have I misunderstood what I have read on it. I don't see six row being used very often.
No, it won't ferment lower than 2-row will. It's used primarily when there are lots of adjuncts used, since it has a higher diastastic power than 2-row, and it'll help convert the adjuncts. It has a bit of a "grainy" taste, so most people don't use it routinely.
If you want to ensure a lower Fg, you could mash lower, and/or sub some of the malt with corn sugar.
You have a lot of hops at 60 minutes- that's fine, but make sure you have enough at 10 minutes and under to give big hops aroma and flavor. I personally think that the flavor of amarillo is "wasted" at 60 minutes for the amount of IBUs, so I've been using hops like magnum for bittering, and then loading up the late additions with big flavor hops like amarillo. I'd probably hop at 10 minutes, 5 minutes, and flame out with those flavor and aroma hops.