Too much Amarillo

Ivesy · Post by **Ivesy** » Sunday Jul 29, 2007 1:37 pm

I followed a recipe as posted in the recipe section using the Coopers sparkling and Amarillo hops to make something similar to the Squires Golden Ale and it turned out perfect the first time using 20gms of hop. However the next time i made it my boy had broken the kitchen scales so i just guessed the amount of hops. Now its been in the keg 2 weeks so i tasted it and it seems i put way too much amarillo in. Will the taste of the hop die down after a while longer, if not is there anything i can add to make it better or have i stuffed this one altogether?

KEG · Post by **KEG** » Sunday Jul 29, 2007 3:03 pm

give it a month and be amazed

Kevnlis · Post by **Kevnlis** » Sunday Jul 29, 2007 3:52 pm

If you really think it is a problem you could try about 250g each of lactose and powdered corn syrup. These will both counter the biterness with a bit of sweetness as well as giving it a great head

OldBugman · Post by **OldBugman** » Sunday Jul 29, 2007 7:34 pm

is there such thing as too much Amarillo?

Kevnlis · Post by **Kevnlis** » Sunday Jul 29, 2007 7:40 pm

OldBugman wrote:is there such thing as too much Amarillo?

That was my first thought too!

nt · Post by nt » Monday Jul 30, 2007 9:22 am

If you refer to aroma, it will attenuate over time but with bitterness, I don't think so.

drsmurto · Post by **drsmurto** » Monday Jul 30, 2007 3:48 pm

Too much Amarillo i never enough IMO.

The recipe you refer to has the amarillo as late additions, flavour and aroma and these will decrease over time. Even bitterness decreases if given enough time.

As KEG says, leave it a month and the change will be very evident.

Dont add anything as you wont have added enough Amarillo to up the IBUs a significant amount.

Cortez The Killer · Friday Aug 10, 2007 2:21 pm

I made an all amarillo APA a little while back

There is no such thing as too much amarillo

Amarillo gives you a very smooth bitterness

Cheers

yardglass · Post by **yardglass** » Friday Aug 10, 2007 3:04 pm

Kevnlis wrote:
OldBugman wrote:is there such thing as too much Amarillo?
That was my first thought too!

and mine

Trough Lolly · Post by **Trough Lolly** » Friday Aug 10, 2007 3:47 pm

yardglass wrote:
Kevnlis wrote:
OldBugman wrote:is there such thing as too much Amarillo?
That was my first thought too!
and mine

....and mine!

Ash · Post by **Ash** » Friday Aug 10, 2007 6:14 pm

Trough Lolly wrote:
yardglass wrote:
Kevnlis wrote:
OldBugman wrote:is there such thing as too much Amarillo?
That was my first thought too!
and mine
....and mine!

5th that

so, what's the biggest quantity of Amarillo anyone has ever used?

It's nearly been 2 weeks, has it smoothed out yet Ivesy?

Ivesy · Post by **Ivesy** » Sunday Aug 12, 2007 9:07 pm

sorry for not replying sooner but yeah i gave it another try today and it has mellowed out heaps. The first tasting was way too bitter to even finish a schooner but today was much better, very drinkable. Its now very clear with that beautiful golden colour i look for, i never rack just leave it in primary two weeks. Just as i suspected, you guys are right again, there can never be too much Amarillo.
Another quick question while i am here, what is the best yeast you guys use for this recipe, i have used a safale and saflager and both give different results, though the saflager needs more time to make judgement.

KEG · Post by **KEG** » Sunday Aug 12, 2007 9:40 pm

a recultured coopers' yeast or a safale would be good for this. saflager is not in keeping with the golden *ale* style obviously, and would end up with something less fruity (but no doubt delicious

)

Ivesy · Post by **Ivesy** » Monday Aug 13, 2007 7:53 pm

Yeah the saflager is definately less fruity but with the cold temps i thought i should be using it. And yes, i still hope its a good beer! Already starting to warm up here so back to safale next time