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.
ALL GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.007
IBUs: 50
ABV: 6%
MALT/GRAIN BILL
8 lb (3.6 kg) 2-row malt
1.5 lb (680 g) Vienna
10 oz (283 g) flaked oats
HOPS SCHEDULE
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)
YEAST
White Labs WLP051 California Ale V
DIRECTIONS
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.