Originally Posted by Albadia
One of the best beers I ever had was a double-ipa that a friend of mine brewed with a big kick of amarillo and citra for a great spicy/citrus IPA.
This combo shouldn't really give you spicy/citrusy... more like fruity/tropical.
When used late, especially:Citra
gives huge tropical, lychee notesAmarillo
gives peachy, floral, grapefruit notesColumbus
gives dank resin, green herbaceous piney qualitiesWillamette
is more spicy, mild, earthy, vegetalChinook
is musty herbal grapefruit, some spice
But when used in combination with one another, these flavors can mutate...
Citra and Amarillo is a classic pairing. While the tropical fruit of Citra takes over the show, you can still taste some mild grapefruit and peach from the Amarillo in the background. Much of the floral notes are lost though. However, if you did an IPA with just Amarillo and Cascade, you'd get a floral grapefruit bomb without much fruit or tropical traits. A combo of Columbus, Willamette, and Chinook (without and Citra or Amarillo) will give you more of a vegetal, piney, earthy, spicy, bitter grapefruit IPA --which can still be good if executed properly.
I would remove the Columbus at 60 and swap it with the Amarillo at 30. Move all of your planned 30 min. additions to 10 minutes left in the boil. The flameout addition is way too large. Shift some of that to 10 minutes to increase that addition. For a regular 5 gallon IPA, you should really remove about 5-6 oz. of total hops from this recipe. If you're doing an IIPA of the same size however, then you could even still remove 2-3 oz. of total hops. It's up to you. But in my opinion, 14 total oz. is pushing it since you're using very high alpha and very characterful American Pacific Northwest hops, whereupon a little goes a long way. That's not to say be a lush. Just keep the potency of these hops in mind when dealing with a very basic recipe of just DME and C20. You don't want to be left with fruity beer juice.
Lastly, instead of pitching two smack packs, I recommend making a big yeast starter. If you want added dryness, add about 8-12% corn sugar at flameout in place of some of your extract.