Originally Posted by jlc767
So, question, what is that telling me? That it will be more balanced than hoppy? Was definitely considering a dry hop, but wasn't sure how much or which type of hop to use... Thanks.
It will be more balanced... and hoppier. I think a lot of time, people use "hoppy" and "bitter" somewhat interchangeably. By moving the hops back in the boil, you will integrate more flavor into the beer rather than just pure aroma. If you really want that fresh hop smell when you pour the beer, that's when dry-hopping comes in. Usually, it's nice to match a hop that was used earlier in the boil to round out that hop's presence in the beer. But, sometimes, it's also a chance to add some complexity in the hop profile and change things up a bit. For an American IPA, I think any of the following are pretty standard for dry-hopping:
Centennial (Citrus/Floral - often described as Cascade on steroids)
Amarillo (citrus/lavender - at least this is what I get)
Citra (just what you would expect from the name)
These are just the few that spring to mind. Just look for aroma hops or dual-use hops, which can be used for bittering or flavor/aroma.