Hello! I'm new to HBT, but figured I'd jump right in...
I am brewing an IPA tomorrow and am undecided on my hop bill. In particular, although I know how to size IBUs (I use Beersmith), I'm not quite sure how to handle the hops added later in the boil or dry hopped. I have the following in my stash...
4oz of Citra
1 or 2 oz cascade
1 or 2 oz centennial
I'm going for a beer the compliments the mango taste (infused after primary ferment), so a little on the drier side, and trying to use hops with more of a fruit, piny aroma to them.
I'm thinking something like..
1oz centennial at 60 min (31.1 IBU)
1oz cascade at 30 min (13.8 IBU)
1oz Amarillo at 10 min (10 IBU)
2+ Oz Citra Dry hop
If you have any suggestions (and hopefully critiques), please help by sharing the reasoning behind them! My thought was to pick a higher alpha acid hop for bittering, and get a little bit of bitterness and some aroma from cascade (halfway), and get most of the aroma from the amarillo (grapefruit) and citra (peachy).