Many IIPA recipes call for an obscene amount of bittering hops. I know Russian river does this for Pliny. What is the advantage of so much bittering, if the palate can't taste more than 100 IBUs?
In other words, why would a IIPA hop bomb call for for bittering with 3 oz at 90 minutes, (for 200+ IBUs) instead of a cheaper 1oz for 120 or so IBUs?
I would love to hear what you guys have to say