Good Dry Hop For Amber Ale?

[Rounder999]

What would be a good dry hop for this amber ale and how much is correct to use?

3# Muntons Hopped Light LME
2# LDME
1 Oz Tru Gold Hops added at boil
Muntons standard yeast
OG 1045
FG 1012
8 days in Primary
10-14 days in secondary
3+weeks bottle conditioning using 5 Oz Dextrose

Also what are some suggestions to improve this pretty basic Ale?

 

[Yooper]

For a citrusy taste, I like amarillo or cascades.

For understated British note, you could use fuggles or goldings.

For a clean hop flavor, German hops like Hallertau would be good.

A little Saaz would be a little minty/spicy.

Since I am an amarillo/cascade freak, I'd go with either one or both of those!

 

[Bob]

Sounds like you're in Oz. Go with something local! It'll probably be fresher. Try an ounce in 5 US gallons to start. Taste a sample after a week. If it's not yet hoppy enough for you, either just give it another week or add another ounce and wait another week!

Cheers,

Bob

 

[lebucheron]

For a citrusy taste, I like amarillo or cascades.

For understated British note, you could use fuggles or goldings.

For a clean hop flavor, German hops like Hallertau would be good.

A little Saaz would be a little minty/spicy.

Since I am an amarillo/cascade freak, I'd go with either one or both of those!

Cool, thanks for the quick rundown for hop selection!

 

[captwalt]

Two words- CHINOOK

 

[lebucheron]

chinook in an amber ale? Seems... unconventional.

 

[captwalt]

oh yeah

 

[gwdraper4]

I love Amarillo in an amber...I think the caramel goes really well with the fruity pop of Amarillo. I would also mix in something a little herbal and maybe a little citrus to keep it from being too fruity. An ounce of amarillo, 1/2 ounce of columbus and 1/2 ounce of centennial would do nicely!