Amarillo Ale

I had originally intended this to be an Amber Ale, but I just had to add more hops. It's got a great hop flavor, aroma, and clean bitterness along w/ smooth maltiness. I'm glad I overhopped it.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Amarillo Ale		Style:	India Pale Ale
Type:	Partial mash		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	58 IBU
OG:	1.061		FG:	1.014
Alcohol:	6.1% v/v (4.8% w/w)
Water:	3 tsp gypsum added to the mini-mash
Grain:	3 lb. DWC Munich .5 lb. DWC Caramunich .5 lb. DWC Carapils .5 lb. Victory Malt
Mash:	53% efficiency
	Grains held at ~152 degrees for 75 minutes. Conversion was checked w/ Iodine. Efficiency is low 'cause I don't do a thorough sparge. I was worried that the Munich malt wouldn't convert so I unecessarily added 1/4 tsp Amylase enzyme to the mash. Don't think it made much of a difference.
Boil:	60 minutes	SG 1.088	3.5 gallons
	5 lb. Muntons extra light DME
	The aroma hops were as follows: 1/2 oz Amarillo + 1/2 oz Crystal 5 min boil, and 1/2 oz Amarillo + 1/2 Crystal last minute of the boil. I never bother w/ Irish Moss and have never had a problem w/ clarity.
Hops:	1 oz. Amarillo (8.6% AA, 60 min.) 1 oz. Amarillo (8.6% AA, 30 min.) 2 oz. Crystal (4.6% AA, 15 min.) 1 oz. Crystal (4.6% AA, 10 min.) 1 oz. Crystal (aroma) 1 oz. Amarillo (aroma) 1 oz. Crystal flowers (dry hop) (aroma)
Yeast:	White Labs Australian Ale was used. I pitched without a starter-- it is a "pitchable tube, right :) ? Aerated w/ oxygen, lag time was 20 hours. It was the first time in a while I didn't make a starter, and was murder on peace of mind. Still, things took off in 20 hrs.
Log:	Primary fermentation was in glass at 65 degrees for 7 days. Secondary fermentation was in glass at ~60 degrees for 2 weeks. I used whole Crystal flowers for the dry hop.
Carbonation:	3/4 cup glucose boiled in ~12 oz. water for 10 minutes then added to bottling bucket. Brew was siphoned on top to ensure mixing.
Tasting:	Beautiful red color w/ very good head retention. Darker than the norm for an IPA, but it looks like an amber. Maltiness from the Munich comes through very nicely, and there a slight roasted caramel flavor from the Caramunich. The mouthfeel is excellent, and the entire sip starts and finishes smoothly. The hop flavor and aroma is a wonderful mixture of citrus notes, floral and spicy notes. It doesn't overpower the malt aroma. After just 3 weeks in the bottle it's dynamite. In 2 more weeks it'll be at its peak. I love it when homebrew turns out great...

Recipe posted 02/25/01.