Recipe Type: All Grain
Yeast: WLP007
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.012
IBU: 68.2
Boiling Time (Minutes): 90
Color: 8.8
Primary Fermentation (# of Days & Temp): 7 days at 67oF
Secondary Fermentation (# of Days & Temp): 14 days at 67oF

Yellow Rose IPA
Recipe 2006 by Mark Pannell
An American IPA using only Amarillo hops.

Grains:
13 lbs. Schreier American 2-row pale malt (1.8-L)*
1 lb. U.S. crystal malt, 2-row (40-L)
1 lb. Wheat malt (2.0-L)
1/2 lb. CaraPils malt, 2-row (5.9-L)
1/2 lb. Biscuit malt (24-L)

Bittering hops:
.5 oz. Amarillo [9.8% AAU] (FWH)
.75 oz. Amarillo [9.8% AAU] (60 mins.)

Flavoring hops:
1.25 oz. Amarillo [9.8% AAU] (30 mins.)

Aroma hops:
1.25 oz. Amarillo [9.8% AAU] (10 mins.)
1.0 oz. Amarillo [9.8% AAU] (0 mins.)

Dry hops:
1 oz. Amarillo [9.8% AAU]

Fining agent:
Irish Moss (15 mins.)

Yeast:
White Labs WLP007 Dry English Ale Yeast

Primary: 7 days at 67oF
Secondary: 14 days at 67oF

Total boil: 90 minutes

* Roast 3 lbs. of the American 2-row at 350oF for one hour and cool. Keep the oven door slightly ajar while roasting. Heat ~4.5 gallons of water to ~168oF. Mash grains at ~152o F for 90 minutes. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.