American IPA All Amarillo IPA

[Stunna980]

Thanx for the recipe, I'm going to try that this weekend. Quick question though, why 3 weeks in secondary. Is that to age it a little?

 

[DuckAssassin]

TG,

Late extract addition seems to be practiced by many. It involves adding about half of the extract with 10 minutes left in the boil, or at flameout letting the wort sit for 10 minutes before cooling. There are a few advantages that I am aware of. Extract caramelizes during the boil, so a late addition will reduce that impact. The result is better fermentability, lighter color and flavor (which can be difficult to acheive with extract). Also, because you are boiling a lower gravity wort, you get better hop utilization. That helps to get more hoppy goodness out of every ounce.

Stunna,

The 3 week secondary is for clearing and bulk aging. There are MANY differing views on this procedure (and thread counts to match). I have used a primary only for this beer both times, but try both and see what works best for you. And let us know how it turns out.

 

[Stunna980]

Oh I see, cool thanx for the info. I'll post how it turns out.

 

[mbtech]

Just bottled my first IPA today. I changed the original recipe up a bit to the following:

1) White Labs British Ale WLP005
2) Only 3.5 lbs. of DME used at first, then remaining 3.5 lbs. at 10 minutes remaining, followed by a 10 min. rest before cooling.
3) Primary-7 days, Secondary-14 days
4) Dry hopped 1 oz. Amarillo final 7 days
5) Carmel 40 L, 1/2 lb

Tasted great before bottling....

 

[TacoGuthrie]

So I have just opened up a couple bottles of this tonight and I am quite happy/ relieved.

I had tried a bottle a week ago after only 2 weeks conditioning and it was not good. Therefore I had the noob nerves about it. However I've had a couple tonight and its been great. Fantastic aroma.

In the end I had it in primary for a week, secondary for 3 including dry hopped w/ 1 oz of leaf amarillo and then 3 weeks bottle conditioning. The only thing i'd like to see out of it is a little more head retention so perhaps some carapils or wheat malt could be added to the grain bill?

This is only gonna get better with age, I hope I don't drink it all too quick.

 

[mbtech]

**UPDATE**
So I just opened my first bottle after 1 week primary, 2 weeks secondary with final week dry hopped @ 1.0 oz., and 2 weeks in the bottle. I am very happy with the result. Great head retention, good hop flavor and aroma but not overpowering, and plenty of alcohol. I would like for it to be a little sweeter next time, more like a Stone IPA.

 

[irasnyd]

I made this recipe about 2 months ago. I added too much water to the boil, so I had a low OG 1.055. I bottled after 3 weeks in primary, FG 1.013. The result is fantastic, though it is a bit bitter for my taste. I hunch this is due to the wort being diluted from the additional water.

I just brewed the recipe again today, since I like it so much. I added 0.25 lbs of Munich malt to the steep, and I'm using Nottingham instead of US-05. I hit the end of boil volume exactly. Lost some wort due to hops in the pot, so only about 4.5 gal made it into my primary. Hopefully with a bit more sugar the bitterness will be less noticeable.

 

[Rick500]

Just ordered the ingredients to do a batch of this. Sounds good. I've never brewed with Amarillo before, but from what I understand there is a lot of citrus to it, which I love.

Using the recipe as written plus 1 oz of Amarillo as a dry hop, and yeast cultured from two bottles of Bell's Pale Ale (which from what I've read is a lot like Wyeast 1272 American Ale II).

 

[Rick500]

It's brewing right now.

This is my first outdoor LP-powered batch. I have to say this is much more fun that standing around in the kitchen.

Managed to do a 5 gallon full boil in my 6.5 gallon turkey fryer kettle (with the help of a spray bottle of water). So far, anyway. (Fingers crossed.)

 

[Tim27]

So for those that are adding the extra ounce of hops. When are you adding it? At the 15 min mark and the 5 min? Or just one addition mark?


Thanks, Tim

 

[Rick500]

I'm adding it as a dry hop when fermentation is finished.

 

[Rick500]

Just took a hydro sample of this beer (about 11 days in the primary). SG was 1.062, right now it's 1.020.

But WOW did the sample taste great. I'd be happy if it didn't change a bit from where it is right now. I can usually tell from the sample, what the beer might eventually taste like, but I mean, I could just pull a pint from the fermenter and drink it right now. I *love* amarillo hops. I'll be using them a lot from now on.

Thanks for the recipe, OP. This is easily the best thing I've brewed so far.

 

[bakerbock]

I just bought the ingrediants for this recipe but as an all Summit with a dryhop. I'm really looking forward to enjoying the finished product.

 

[Tim27]

I am going to try this recipe but I will use 1# of 40L. Anyone know what that might change?

 

[Rick500]

It'll be darker and have more light caramel sweetness.

 

[Rick500]

The amarillo IPA is awesome! Thanks a lot for the recipe. I love it.

I'll be brewing this one regularly.

 

[Tim27]

Hey Rick, did you secondary yours?

 

[Rick500]

Yeah, but only because I was dry hopping and wanted to wash the yeast from the primary. Didn't want to get all the hops pellet sediment in the yeast.

 

[Tim27]

Do you think I will be ok not going to secondary? Just let it go 4 weeks?

 

[Rick500]

Sure, it'll be fine.

 

[Tim27]

Thanks Rick. 3 more weeks to go.

 

[MurderMittenBrewing]

So I don't mean to beat a dead horse on this one... But I have a question about the amount of hops used. It seems like people are using 5 oz instead of 4. I'm wondering how things will turn out if I use 4 oz but use a full boil (instead of the 3 gal boil that the recipe calls for) with late extract additions. Higher hops utilization?

Thanks!

 

[Rick500]

Yes, you should get higher hops utilization with a full boil.

I brewed mine with a full boil and also the additional 1 oz dry hop. The dry hops are all aroma, naturally, and won't affect bitterness. I probably got a few more IBUs from the full boil as compared to a partial boil though.

 

[jefflandis]

The ferment temp on this recipe says 60 degrees. I am in Southern CA and it is summer right now! Do you think I can ferment this beer in the coolest darkest place possible? Could be around 70 degrees, maybe reach 75 F.

 

[Rick500]

All depends on the yeast. I think you'd be fine at 70. 75 might be pushing it a little.

I fermented it at 66 with yeast from Bell's Two-Hearted Ale and it was fine.

 

[jefflandis]

Thanks.

I went to buy Safale 05...they did not have it. So I figured out that Wyeast 1056 American, could work. So that is what I will be using. We will see!

Oh, and they also did not have Crystal 40, so I grabbed the closest...Crystal 20L. Lets see how this comes out.

 

[Rick500]

This recipe with the slight modifications I mentioned earlier in the thread, won Best of Show at the 2009 Kentucky State Fair over 298 other beers.

Go brew it now.

 

[jefflandis]

Well my batch seems to be coming along fine. Transferred to the secondary fermenter at 1.015 gravity. Taste seems like there is no problems. Temp here has been pushing it at around 75, sometimes 77. Been keeping the a/c on at 75. Next time I will try a bath with water like I have seen many do in this forum. 3 more weeks...Thanks!

And congrats Rick500 on the medal!!! I will check out your mod. And thanks OP for the recipe!! I am sure this will turn out fantastic!

 

[fishkid]

Just cleaned up from brewing this batch this evening. Because it was such a nice night outside, I went ahead and did a full boil. Started by steeping the 1/2lb of Crystal 40L in 1.5gal @ 160F for 20 minutes while I was heating up the remaining 5.5 gallons. I ended up starting the boil with a hair over 7 gallons in my 30qt pot...thank the brewing gods for Fermcap :rockin: I boiled for 60 minutes following the recommended hop schedule also threw a little Irish Moss in with 10 minutes left. Ended up putting approximately 6 gallons in the fermenter with a re-hydrated pack of US-05 and now I wait for the magic to happen The extra water brought my OG down to 1.052, a little shy of a BJCP style American IPA, but I'm sure it'll turn out just fine

Here are a couple of kettle shots at the beginning of the boil:

I'll post back when I rack and bottle.

Curt

 

[Rick500]

Looking good. You'll be addicted to Amarillo after this batch, if you're not already.

My all-grain batch should be ready in a week and a half. Can't wait.