Amarillo Sunset Red IPA

Amarillo Sunset Red IPA

(5 gallons/19 L, all-grain)
OG = 1.077   FG = 1.018
IBU = 85   SRM = 18   ABV = 8.1%

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
4 lbs. (1.8 kg) Munich malt (9 °L)
1 lb. (0.45 kg) flaked oats
8 oz. (0.23 kg) crystal malt (120 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
2 oz. (57 g) Weyermann Carafa® III (525 °L)
14 AAU Warrior® hop pellets (60 min.) (1 oz./28 g at 14% alpha acids)
6.5 AAU Nugget hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
12 AAU Amarillo® hop pellets (0 min.) (1.5 oz./43 g at 8% alpha acids)
6.5 AAU Nugget hop pellets (0 min.) (0.5 oz./14 g at 13% alpha acids)
2.5 oz. (71 g) Amarillo® hop pellets (dry hop)
Wyeast 1318 (London Ale III) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion mash. Mix all the crushed grains with 5.25 gallons (20 L) of water to stabilize the mash temperature at 155 °F (68 °C) and hold for 60 minutes. Raise the mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes adding the hops at the times indicated. After the boil is complete, turn off the heat and add the flameout hop addition. Whirl-pool the wort and allow the hops to steep for about 20-30 minutes prior to chilling. Ferment at 66–70 °F (19–21 °C) until primary fermentation is complete. Add the dry hop additions and allow the beer to sit on the hops for three to five days. Bottle or keg as normal.

Amarillo Sunset Red IPA

(5 gallons/19 L, partial mash)
OG = 1.077   FG = 1.018
IBU = 85   SRM = 18   ABV = 8.1%

Ingredients
5.5 lbs. (2.5 kg) extra light dried malt extract
4 lbs. (1.8 kg) Munich malt (9 °L)
1 lb. (0.45 kg) flaked oats
8 oz. (0.23 kg) crystal malt (120 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
2 oz. (57 g) Weyermann Carafa® III (525 °L)14 AAU Warrior® hop pellets (60 min.) (1 oz./28 g at 14% alpha acids)
6.5 AAU Nugget hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
12 AAU Amarillo® hop pellets (0 min.) (1.5 oz./43 g at 8% alpha acids)
6.5 AAU Nugget hop pellets (0 min.) (0.5 oz./14 g at 13% alpha acids)
2.5 oz. (71 g) Amarillo® hop pellets (dry hop)
Wyeast 1318 (London Ale III) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place all the crushed grains in a large muslin bag with 2 gallons (7.6 L) of water to stabilize the mash temperature at 155 °F (68 °C) and hold for 60 minutes. Slowly raise the mash temperature to 165 °F (74 °C), then place the grains in a colander and slowly wash with about 1 gallon (3.8 L) of 175 °F (79 °C) water. Add the dried malt extract and stir until fully dissolved then add water until you have approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes adding the hops at the times indicated. After the boil is complete, turn off the heat and add the flameout hop addition. Whirlpool the wort and allow the hops to steep for 20–30 minutes prior to chilling. Ferment at 66–70 °F (19–21 °C) until primary fermentation is complete. Add the dry hops and allow the beer to sit on the hops for three to five days. Bottle or keg as normal.