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Amarillo Madness IPA

Amarillo Madness IPA

American IPA • All Grain • 6.75 gal

Herbaljoe

It's an IPA version of my Amarillo Mash-Plosion.

March 10, 2008 am 02:57am

0.0/5.0 0 ratings

Ingredients (All Grain, 6.75 gal)

  • 13.5 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .75 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .75 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .5 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .5 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Amarillo® - 9.5 AA% whole; boiled 60 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .65 oz Chinook - 12.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .65 oz Centennial - 9.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2 oz Amarillo® - 8.0 AA% pellets; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 2 oz Amarillo® - 8.0 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 2 oz Amarillo® - 8.0 AA% pellets; boiled 0 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 2 oz Glacier - 8.0 AA% pellets; added dry to primary fermenter

    Glacier

    An excellent new variety with balanced bittering properties combined with a good aroma profile.

  • 1 oz Amarillo leaf added to mash. - (omitted from calculations)

    Amarillo leaf added to mash.

  • 1 tsp Whirlfloc tablet boiled for 10 minutes. - (omitted from calculations)

    Whirlfloc tablet boiled for 10 minutes.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at 154F for 60 minutes. Boil 60 minutes. Ferment at 67F. Add dry hops to primary when fermentation slows but before it is completely done. *Note: the Light Munich and Wheat Malt are both organic.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.070 1.056 - 1.075
Terminal Gravity: 1.016 1.010 - 1.018
Color: 9.5 SRM 6 - 15
Alcohol: 7.1% ABV 5.5% - 7.5%
Bitterness: 110.3 IBU 40 - 70

Discussion

Herbaljoe

Brewed 3/9/08

2008-03-10 3:04am

Brewed it today. Was a fun brew session. The hoppy beers always make my house smell great. Only had one issue.... the 60 minute addition of Centennial was a mistake. I meant to just add Amarillo and Chinook but misread the label on the hops and threw in the Centennial. I went ahead and added the Chinook anyway because I like bitter beers and I've found that Centennial doesn't add much perceived bitterness when I brew with it. I doubt this is going to make a huge difference in the final product. If anything, it may add a nice complexity to the flavor of the bitterness. OG = 1.070 #53

Herbaljoe

Kegged Dry Hopped

2008-03-19 4:38pm

Kegged and dry hopped this batch on 3/15/08. After tasting it and finding it to still be a touch on the sweet side I realized I probably should have let it ferment another day or two. Oops! Other than the sweetness it turned out really nice. Definitely more alcohol and body than the APA version. Bitterness is present but actually a little on the low side for my liking. Hop aroma is nice but also a little low. So, I added 2 oz. Amarillo to the keg in a hop sock and put the keg in a warm place (about 70F) in hops that it would finish up any residual sugar that it might not have had time to ferment.

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