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.

From science to history to implementation, in Craft Beer & Brewing Magazine®’s online course Hops: How to Best Use the Spice of Beer, Josh Weikert helps you build better-hopped beers. Sign up today.