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If I were to use the Amaretto. Is there a proportion you recommend?

Decided to toast the almonds and add them directing to the mash tun for the full hour. If it turns out anything like how my kitchen smelled it will be a delicious brew. After fermenting I am going to taste and might even toast some more and condition it with the almonds in some Muslim mesh

Good idea about the paper bag when toasting to catch the oils. I will try that technique or place them on a rack and place the brown paper underneath it to try and avoid any off-flavors. I am looking for a brew that is hoppy upfront for aroma and little bitterness, then finishes smooth with...

First post, second brew. Thinking about attempting an Almond Pale Ale or just an Almond Ale. Does anyone have an input on what might work best? Whether it be an extract, almond in mash or in the secondary. I'm looking to avoid the oil from the nut and possibly dry hop it with home grown...