Belgian IPA... To Dryhop... Not to Dryhop...

[ApresSkiBrewer]

Amarillo is a very popular hop amongst Belgian brewers in their hoppy IPA-style beers. La Chouffe's "Triple IPA" has a shitload of Amarillos in there. Stone's Cali-Belgique is a very nice beer, IMO, uses Columbus and Centennial in the boil and Chinook for the dry hop.

Thanks for the heads up on this, if my hopping schedule turns out weak, I'll subsitute some of the bittering additions with Amarillo and try the dryhop with Chinook.

Appreciate the input

[TapItGood]

Amarillo is a very popular hop amongst Belgian brewers in their hoppy IPA-style beers. La Chouffe's "Triple IPA" has a shitload of Amarillos in there. Stone's Cali-Belgique is a very nice beer, IMO, uses Columbus and Centennial in the boil and Chinook for the dry hop.

+1 La Chouffe uses a combination of Amarillo, Chinook and Tomahawk with great success.

[thatguy314]

the styrians went in for the flavor addition, if i had some though, i'd take that recommendation. Will the Saaz be worthless? still happening, regardless.

My favorite Belgian DIPA, Urthel Hop-It (Never touch the small bottles, only the big corked ones!) is dominated by Saaz flavor. Can't offer specific help, but the peppery saaz aroma goes incredibly well with the belgian phenolics.

[Gnome Brewer]

I did a Belgian IPA a couple months back, I did:

1 oz Warrior @ 60
1/2 oz Amarillo @ 45
1/4 oz Amarillo @ 30
1/2 oz Hersbrucker @ 15
1/2 oz hersbrucker @ 10
1/2 oz Halertauer @ Flameout

I didn't dry hop at all and turned out to be delcious, one of the best brews i've ever done... That being said, next time around I'm dry hopping amarillo, becuase, shit man, I'll bet that would be dank!