i made 6 gallons of an amber IPA and in the last 10 mins of the boil (including a 170*F hop-stand) put in 4 oz of cascade and 4 oz of amarillo. yeah, i went kinda heavy... i had beers like heady topper and pliny on my mind
not surprisingly the aroma coming out of the carboy is that of a total citrus bomb. smells like grapefruit juice thanks. i made an amarillo SMaSH with these hops and it turned out in the same vein.
it's time to throw in the dry-hops tonight. generally i like to keep the dry-hops in the same vein as the late-addition hops, but here i'm thinking of bringing the dank: dry-hopping with simcoe and columbus, with maybe just a touch of amarillo - like 1.75 simcoe, 1.75 columbus, and 0.5 amarillo. i'd use chinook if i could, but i don't have any on hand.
has anyone tried a dank dry-hop on top of a citrusy/fruity beer?