All Amarillo IPA

I am a serious IPA fan, and I happen to have a bunch of Amarillo hops left over. So naturally, I'm looking to do an Amarillo IPA next. Will be my second all-grain batch.

Any suggestions?

Well I can only tell you how I like IPAs to be-- pretty simple- around 95% two row, 4-5% medium crystal, sometimes I'll throw in a bit of munich malt (3-5%). Hop additions at FWH, 15, 5, and 0, and dry hop. Mash around 152 or so, and use a neutral yeast.

With something like that, and a BU:GU ratio of around 1, you should end up with a pretty balanced IPA that's loaded with hop flavor.

Here is one I did a couple years ago. Amarillo is also one of my favorite hops.

Wort Volume Before Boil: 30.00 qts
Wort Volume After Boil: 26.00 qts
Volume Transferred: 22.00 qts

Expected OG: 1.064 SG
Expected FG: 1.015 SG
Expected ABV: 6.5 %

Expected IBU (using Tinseth): 48.0
Expected Color: 10.2 SRM
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt (Maris Otter) 15lb 0oz (93.6 %) In Mash/Steeped
US Caramel 40L Malt 8.50 oz (3.3 %) In Mash/Steeped
US White Wheat Malt 8.00 oz (3.1 %) In Mash/Steeped

Hops
US Magnum (14.2 % alpha) 0.80 oz Loose Whole Hops used 60 Min From End
US Amarillo (7.0 % alpha) 1.00 oz Loose Whole Hops used 20 Min From End
US Amarillo (9.3 % alpha) 1.00 oz Loose Whole Hops used 10 Min From End
US Amarillo (9.3 % alpha) 1.00 oz Loose Whole Hops used At turn off
US Amarillo (9.3 % alpha) 1.00 oz Loose Pellet Hops used Dry-Hopped

Yeast: DCL US-05 (formerly US-56) SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins

Quite simple really.

Use enough pale malt, carapils, sugar, and light crystal to achieve roughly 1.060-1.068 FG.

Mash around 148-151 F for one hour.

Bitter to 20-30 IBUs with your first addition.
Fill in the gaps with a small middle addition.
Blast it with late hops from 15-0 min (3-4 oz. for 6 gal boil)
Add a nice sized dryhop for 7-10 days (2.5-3 oz. for 5 gal batch)

Ferment with a clean yeast like US-05 to savor the hops.
Condition and enjoy.

bobbrews said:

Quite simple really.

Use enough pale malt, carapils, sugar, and light crystal to achieve roughly 1.060-1.068 FG.

Mash around 148-151 F for one hour.

Bitter to 20-30 IBUs with your first addition.
Fill in the gaps with a small middle addition.
Blast it with late hops from 15-0 min (3-4 oz. for 6 gal boil)
Add a nice sized dryhop for 7-10 days (2.5-3 oz. for 5 gal batch)

Ferment with a clean yeast like US-05 to savor the hops.
Condition and enjoy.

Click to expand...

I would drink that.

Why not do a Vienna/Amarillo SMaSH? I made the recipe below and it was awesome. Not a crazy IPA by any means (would bump up the IBU) but very good and very drinkable.

11 lbs Belgian Vienna Malt

US Amarillo 5.0 % 2.00 oz First Wort Hopped
US Amarillo 5.0 % 1.00 oz 20 Min From End
US Amarillo 5.0 % 1.00 oz 5 Min From End
US Amarillo 5.0 % 1.00 oz Dry-Hopped

Mash at 152 for 60 minutes. Ferment with American Ale yeast and dry hop for 10 days. 5.3% ABV / 49 IBU

bobbrews said:

Quite simple really.

Use enough pale malt, carapils, sugar, and light crystal to achieve roughly 1.060-1.068 FG.

Mash around 148-151 F for one hour.

Bitter to 20-30 IBUs with your first addition.
Fill in the gaps with a small middle addition.
Blast it with late hops from 15-0 min (3-4 oz. for 6 gal boil)
Add a nice sized dryhop for 7-10 days (2.5-3 oz. for 5 gal batch)

Ferment with a clean yeast like US-05 to savor the hops.
Condition and enjoy.

Click to expand...

Not to pick nits, but I believe rob meant OG not FG above.

Yes thank you!