Amarillo hops

Yes, they are great!

 

That's a pretty hefty dose of dry hops. But what's the context, i.e. the rest of the recipe?

 

Anybody brewed a single hop IPA with Amarillo? If so, thoughts or comments on it? Thinking about brewing one soon.

 

I think that's about right if you split them. Do 2 oz for 3-5 days and then do the second dose of 2 oz for 3-5 days.

 

I did one last spring. I had been reading about this hop for some time and decided to go for it. The beer was very good. For my tastes I would not do it again because for me it is not my favorite hop flavor. However after drinking 2 kegs of it I can pick out Amarrilo easely in other beers. Take care

 

I would dry hop 2 Oz in primary carboy for 3 days then transfer to secondary dry hopping the other 2 Oz.

 

I get a cinnamon aroma from heavy dry hopping with Amarillo. Love it.

 

If you don't plan on doing a secondary fermentation, then I would just add the second dose in the primary with the first addition. You want to choose a method that reduces the exposure to oxygen as much as possible. With such short contact times (less than 10 days) you should not pick up any off flavors from extended hop exposure. I leave keg hops in for over 2 months and have no issues. Others on here are more sensitive to it.

 

I weight my dry hop bags (pellet and leaf) with stainless steel washers.

 

I use a SS ball bearing.

 

"C'mon Guys! It's all ball bearings these days! Now get me some 30 weight ball bearings, some gauze pads, and Prestone...no, make that Quaker State."