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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Too much Amarillo Dry-Hop: A Cautionary Tale




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Old 08-22-2012, 02:10 AM   #11
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I agree wholeheartedly with Tim above. I often use Amarillo & Citra 1oz ea in a 5 gal batch. Dry hop in a bag in the keg - taste every day after a week.



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Old 09-16-2012, 06:21 PM   #12
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When I first read this thread, I was a little worried about using a full 4 ounces of Amarillo for dry hopping. I've been doing a series of single hop pale ales and have used 4 oz of dry hop for all of them. Here's the hopping schedule I used for this batch.

6 gallon batch
OG 1.053
FG 1.013
IBU's 45

1.63 oz Amarillo(9.2%) 20 min
1.00 oz Amarillo(9.2%) 10 min
1.00 oz Amarillo(9.2%) 5 min
2.00 oz Amarillo(9.2%) 0 min
1.00 oz Amarillo(9.2%) whirlpool
4.00 oz Amarillo(9.2%) dryhop for 3 days at 63, then cold crashed for 2 days with the dry hops, then filtered

I'm happy to report no cat urine, or diesel fuel aromas. I taste nothing but citrusy orange, and lemon, and maybe a little herbal like tea. I was a little suprised to get so much lemon, I was thinking it was going to be an orange, tangerine bomb. One of my friends described it as lemon zest, and I've since read other members here get the lemon too.



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Old 09-16-2012, 10:41 PM   #13
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Amarillo has always given me sub-par results. I dry hopped with 2 oz of it once, and did not like the aroma at all. It was all Centennial in the kettle. I just brewed a batch with my last 4 oz, and I put it all in the kettle. I decided to go with Citra and Centennial for my dry hopping. It's weird, because I always enjoy commercial brews I know to be made with Amarillo, but I can't seem to get the same type of aroma or flavor at home. Oh well. There are a lot of other hops out there. And Amarillo is expensive anyway.

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Old 09-17-2012, 03:51 AM   #14
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I recently made an ipa with chinook, citra, simcoe, and Amarillo. An ounce each dry hop, delicious...everyone at the homebrew club agreed

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Old 09-17-2012, 05:18 AM   #15
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I brew a pale ale with 10 ounces of hops,5 each of simcoe and amarillo. 5.5 ounces added between 20 and flame out, the rest is used for dry hop.I get no odd off odors or flavors.The only problem I note with huge hops additions is my beer won't clear,it's haze central.

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Old 02-05-2013, 01:25 PM   #16
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I've brewed an IPA 3 times now (3rd batch is actually fermenting now) that uses a lot of amarillo. Started out as a clone attempt of Founder's "Red's RyePA." Never really got the same bite of the Founders beer, but I did end up with a delicious beer that gave me a silver in a local comp in the specialty category.

German Northern Brewer 10.3 % 21 g 32.3 Loose Pellet Hops 60 Min From End
German Northern Brewer 10.3 % 7 g 6.0 Loose Pellet Hops 30 Min From End
US Amarillo 10.3 % 28 g 14.6 Loose Pellet Hops 20 Min From End
US Amarillo 10.3 % 28 g 9.4 Loose Pellet Hops 10 Min From End
US Amarillo 10.3 % 28 g 7.3 Loose Pellet Hops 1 Min From End
US Amarillo 10.3 % 56 g 0.0 Loose Pellet Hops Dry-Hopped

Got nice spice from the rye and great hop flavor/aroma from the 2 ounces of Amarillo. I've never dryhopped with more than 2 ounces of anything, but I've also never brewed anything over 6.8% ABV. This IPA typically comes in at about 6.5%

2nd batch I replaced a little of the Amarillo with Columbus (and chinook for bittering instead of NBrewer). The rye still dominated (used 2 lb in batch 1, 2.5 lb in batch 2) and I didn't really get as much from the Columbus as I expected (granted, I use 1 oz Amarillo and only 0.5 oz Columbus in the dryhop)

For this newest batch I used this hop schedule in the boil:
US Magnum 13.5 % 21 g 42.3 Loose Pellet Hops 60 Min From End
US Simcoe 13.0 % 14 g 9.2 Loose Pellet Hops 20 Min From End
US Amarillo 9.3 % 28 g 8.4 Loose Pellet Hops 10 Min From End
US Amarillo 9.3 % 28 g 6.6 Loose Pellet Hops 1 Min From End
US Simcoe 13.0 % 28 g 9.2 Loose Pellet Hops 1 Min From End

I intend to dryhop with 1 oz of Amarillo, 0.5 oz Simcoe (that's all I have left), and maybe anotehr 0.5 oz of something else... not sure what yet (I have Cascade, Centennial, and I think some Chinook left).

This has definitely been the best received beer I've made, and one that I enjoy most myself. I think the grain bill is as important as the hops (it's not completely hop-forward like many West Coast IPAs).

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Old 02-05-2013, 01:30 PM   #17
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I wonder if all Amarillo is the same (or other hops, for that matter). Mine tasted like a slice of grapefruit. It got a lot better after a few weeks in kegs though.

Maybe my taste receptors are sensitive to it somehow.

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Old 02-05-2013, 01:57 PM   #18
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Quote:
Originally Posted by passedpawn View Post
I wonder if all Amarillo is the same (or other hops, for that matter). Mine tasted like a slice of grapefruit. It got a lot better after a few weeks in kegs though.

Maybe my taste receptors are sensitive to it somehow.
I've always heard of Amarillo as more orange than grapefruit, but definitely citrus. Could be just one of those flavors that doesn't work for you. As much as we hear descriptors for these hops, it's not going to taste the same to everyone.

And again, I'm using it in a beer with roughly 15% rye, plus some c60 and 120. If I made a more basic APA with it, or an IPA that's almost all base malt, I'm sure it would be more dominant, and give me a different impression
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Old 02-05-2013, 03:11 PM   #19
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I get tangerine from Amarillo. Never got catty from it, but it can get somewhat aggressive if over used. I have a sim/am (2/3's am) BIPA kegged right now, and I'm thinking more simcoe, less amarillo next time I brew because of that "diesel fuel" thing. It's good, but man the amarillos overpower the simcoe and I was going for a balanced pine/citrus thing. The dry hop was 2 oz am/2 ozs sim, but the whirlpool hops were all amarillo.

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Old 02-05-2013, 03:12 PM   #20
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Yup I had this problem too when i did a WARRIOR/AMARILLO IPA. it came out horrible. i think i dry hopped with 2.5 oz in 5 gallons of amarillo. Although it also may have been i dry hopped too long at 14 days.



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