This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co. in Chicago, is a nice Amarillo-focused American strong pale ale (but you could also call it an IPA). It’s great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well. It is best consumed during the summer months surrounded by nature.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
8 lb (3.6 kg) 2-row malt
1.5 lb (680 g) Vienna
10 oz (283 g) flaked oats
0.25 oz (7 g) Warrior at 60 minutes
0.5 oz (14 g) Amarillo at 30 minutes
0.75 oz (21 g) Amarillo at 15 minutes
1.5 oz (43 g) Amarillo at whirlpool
0.5 oz (14 g) Centennial at whirlpool
3.5 oz (99 g) Amarillo at dry hop (day 6 of fermentation)
1 oz (28 g) Centennial at dry hop (day 6 of fermentation)
White Labs WLP051 California Ale V
Mash at 145°F (63°C) for 60 minutes, then rest until conversion is complete. Boil for 90 minutes. Pitch the yeast and ferment at 65°F (18°C). Dry hop on day 6 of fermentation (when fermentation is slowing down), crash the beer on day 10 to 31°F (0°C). Wait a week or two before packaging.
Bonn Place Brewing Mr. Harry’s Pig Tale Extra Pale Recipe
From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.
Podcast Episode 21: New Belgium's Wood Cellar Director & Blender Lauren Limbach
Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.