I’ll be getting up early tomorrow, lighting the burners on the brew sculpture, making a pot of coffee and mashing in about 9:00 a.m. to try and beat the heat.  It is difficult trying to chill the wort to pitching temperatures here in California’s Central Valley in the summer, and starting early helps – even if just a little bit.

Here’s the recipe for the Amarillo IPA:

Amarillo IPA
14-B American IPA

Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 310.98 per 16.0 fl oz

Original Gravity: 1.070 (1.056 – 1.075)
Terminal Gravity: 1.017 (1.010 – 1.018)
Color: 6.0 (6.0 – 15.0)
Alcohol: 6.89% (5.5% – 7.5%)
Bitterness: 64.26 (40.0 – 60.0)

Ingredients:
24.0 lbs Pale Malt(2-row)
1 lbs Crystal 15
1 lbs Cara-Pils Dextrine Malt
1.5 oz Amarillo (10.0%) – added during boil, boiled 60.0 min
2.0 oz Amarillo (10.0%) – added during boil, boiled 20.0 min
1 tsp Yeast Nutrient – added during boil, boiled 10.0 min
2 ea Whirlfloc – added during boil, boiled 10.0 min
2.0 oz Amarillo (10.0%) – added during boil, boiled 10.0 min
.5 lbs Corn Sugar
2 oz Amarillo (10.0%) – added during boil, boiled 1.0 min
3 oz Amarillo (10.0%) – added dry to primary fermenter
2000.0 mL White Labs WLP041 Pacific Ale yeast starter

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