nootay
Well-Known Member
I recently made an ipa that was all amarillo. Its not terrible, but i get an armpit armoma and flavor. Below is the recipe. any ideas?
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 7.1 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.1 %
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
1.50 oz Amarillo Gold [8.50 %] - First Wort 75.0 min Hop 4 55.9 IBUs
1.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 5 24.1 IBUs
1.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 6 9.7 IBUs
2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
mashed at 152. fermented a bit warm around 70 degrees with notti
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 7.1 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.1 %
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
1.50 oz Amarillo Gold [8.50 %] - First Wort 75.0 min Hop 4 55.9 IBUs
1.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 5 24.1 IBUs
1.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 6 9.7 IBUs
2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
mashed at 152. fermented a bit warm around 70 degrees with notti