Late Hop Amarillo IPA Critique

[rlynge]

This is my recipe for a late hop Amariillo IPA. Tell me what you think.

Recipe Specifications
--------------------------
Boil Size: 6.46 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.060 SG
Estimated Color: 12.9 SRM
Estimated IBU: 70.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 69.7 %
2 lbs 5.0 oz Munich 10L (Briess) (10.0 SRM) Grain 2 20.0 %
1 lbs 3.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.3 %
3.25 oz Amarillo Gold [9.60 %] - Boil 15.0 min Hop 4 56.5 IBUs
2.00 oz Amarillo Gold [9.60 %] - Boil 5.0 min Hop 5 14.0 IBUs
2.00 oz Amarillo Gold [9.60 %] - Boil 0.0 min Hop 6 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
1.75 oz Amarillo Gold [9.60 %] - Dry Hop 0.0 Day Hop 8 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs 8.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.74 qt of water at 162.7 F 152.0 F 60 min

[LukeD23]

I think you are gonna get a tun of hop character coming through. That is alot of hops! Think about uping the OG to 1.070 or so with that kind of hop load.

Also, I would either, lower your Crystal malts 5% or lower your Munich 10%. In my opinion you are going to get a very sweet malt bill from those percentages. If you are going for a more of a smaller barleywine or more malty beer stick with what you have, but I like my IPAs a bit more dry and lighter.

Cool recipe though man!

[rlynge]

I wanted that malt backbone to balance the hops. I figured with that amount of hops I would need it. I plan on using US-05 to create a neutral yeast character. I plan to experiment with single hop IPA's so I was striving for a neutral yeast.

[Jbug]

Amarillo is a favorite of mine, go for it! Just kegged an imperial red lots of late Amarillo, dry hopped with the same and more in the keg! US-05 is my go to on all my American ales, you get a nice pitch of yeast for a nice price! Enjoy sir!


Josh

[BDawg]

I'd lower the C60 to 3/4 of a lb, but keep the Munich and replace 1/2 of base malt with 1/2 lb of Victory (or biscuit).
That will give you the malt backbone you seek but not make it too sweet.

I made an all-Amarillo APA before and thought the hop was way too orangey/tropical fruity by itself. Love it with other citrusy hops, so I always will blend it with something like Centennial, Cascade, or Chinook.

HTH-

[rlynge]

Good call on the victory malt! I love the idea!

I'd lower the C60 to 3/4 of a lb, but keep the Munich and replace 1/2 of base malt with 1/2 lb of Victory (or biscuit).
That will give you the malt backbone you seek but not make it too sweet.

I made an all-Amarillo APA before and thought the hop was way too orangey/tropical fruity by itself. Love it with other citrusy hops, so I always will blend it with something like Centennial, Cascade, or Chinook.

HTH-

[madchemist83]

You know that a lot of flavor will come through different fermentation temperatures. I have similar recipie and lots of hops coming through. My ibu is around 70. You might have to up ur abv. Or lager it for couple months.