Here is the recipe for my ‘american IPA’ style beer I started brewing today. Details to follow:

It is based on the ‘Way to Amarillo IPA’ but I wanted to do a partial mash to give me an excuse to play with real malt. I also wanted to up the bitterness to my taste so I decided to also use chinook hops. I’m going to dry hop that bad boy with 30g chinook and 30g amarillo for some serious in-your-face aroma. I hope!

Title: Ell’s Amarillo IPA

Brew Method: BIAB Style Name: American IPA
Boil Time: 60 min Batch Size: 21 liters Boil Size: 12 liters Efficiency: 70%

Calculated STATS:

Original Gravity: 1.057 Final Gravity: 1.014 ABV (standard): 5.58%
IBU (tinseth): 50.85 SRM (morey): 5.36


2 kg – Dry Malt Extract – Light (47.6%)
2.2 kg – Maris Otter Pale (52.4%)

40 g – Chinook (AA 13) for 60 min, Type: Leaf/Whole, Use: Boil
20 g – Chinook (AA 13) for 30 min, Type: Leaf/Whole, Use: Boil
20 g – Amarillo (AA 8.6) for 0 min, Type: Leaf/Whole, Use: Boil
30 g – Amarillo (AA 8.6), Type: Leaf/Whole, Use: Dry Hop
30 g – Chinook (AA 13), Type: Leaf/Whole, Use: Dry Hop


1) Decoction, Temp: 65 C, Time: 40 min, Amount: 8 L
2) Sparge, Temp: 65 C, Time: 10 min, Amount: 4 L


Wyeast – American Ale 1056
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temperature: 15.56 C – 22.22 C


Method: cane sugar
Amount: undecided