So the big hit lately has been the IPAs. The Simcoe/Centennial was a big hit so now on to the next popular hop for IPA. This will be a tad of a kitchen sink beer since I’m using what’s left of some ingredients.

Update December 31 2012

I ended up using 1/3 pound Crystal 45 and 2/3 pound Crystal 60. The brewday went fine. Mashed at 151F, ran off 7 gallons, boiled 70 minutes and gravity was hit. Pitched a one liter starter and fermentation was going great within 12 hours. The beer looks very bright and beautiful. This should be quite a good IPA.

I am a tad concerned about the phosphoric acid. It seemed to take quite a bit to get the PH down.   The concentration on the bottle I have is apparently only 10% where I read others using it at 85% concentration.   More research is apparently required on this and I may go back to the lactic acid which has served me well.

Update January 17, 2013

After a fine fermentation that finished out perfectly this beer is carbonated and ready to drink. It’s quite good! I’ve definitely got a nose for the pineapple/tropical/mango character of this Amarillo and the Centennial continues to be my favorite secondary character for a beer. It just makes it taste more lovely. However there’s definitely an aftertaste with Amarillo hops. It lingers on the back of the tongue! I don’t know if it’s my preferred hop. I think the Simcoe/Centennial hop is a little better but I’ll reserve judgement for two weeks until this beer brightens.

Update January 23, 2013

Well….the beer has brightened and it tastes absolutely wonderful. There’s a complexity presented by Amarillo that really brings things together for taste. The beer looks wonderful, great head retention, great clarity and beautiful smell and taste. Amarillo can make a beer taste a little sharp in initial weeks. It should be used carefully in beers involving darker malts. This beer is bright, it’s tasty and probably my favorite American ale I’ve brewed.