Originally Posted by ARLStein
12lb Maris Otter
1oz Citra - 60 min (whole)
1oz Citra - 45 min (whole)
1oz Citra - 30 min (whole)
1.5oz Citra - 15 min (pellet)
1oz Citra - 10 min (pellet)
1.5oz Citra - 5 min (pellet)
3oz Citra - DH (pellet
The others have been helpful, but I thought I would just add a couple of thoughts. First, one of the best ways to gauge how much is "too much" is to look at the SG/IBU ratio. You have Beersmith so that's easy to do- it's right there for you. For most pale ales, a ratio of .600-.800 or so would be great. What that ratio does is compare your OG to your IBUs. A cream ale might be .260, for example, while an IPA might be 1.000. That's the key to a properly balanced beer.
Second, while I don't like citra much, especially by itself, others do. So if you like citra I think you'll get a good idea of the flavor by using it. However, any hops added before 20 minutes from the end of the boil will be bittering hops and not give you flavor or aroma of the noted tropical fruit flavor of citra. I'd keep that in mind for next time, and hop differently. You've basically got three ounces of bittering hops, which may distort the flavor and aroma.
For most APAs, I'd hop like this:
Bittering hops- 1oz Citra - 60 min (whole) (or to get around 25-30 IBUs from this addition)
Flavor hops- 1 oz hops 15 minutes
Aroma hops- 1 oz hops 5 minutes or flame out
Dryhop- 1 oz hops
I'd shoot for about a total of 45 IBUs in a 1.050-1.060 beer. For a higher OG, I'd go a tad higher on the bittering hops.
Edit- after I finished this, I saw the thread title and it's supposed to be an IPA! Sorry about the misundertanding.
For an IPA, I'd hop very similar, but get more IBUs at the 60 minute addition (45-50) and increase the flavor and aroma hops, and increase the dryhopping. I'd probably go this route for most IPAs:
1 oz bittering hops or 1.5 oz, to get to 45 IBUs from this addition
1 oz hops 15 minutes
1 oz hops 10 minutes
1 oz hops 5 minutes
1 oz hops 0 minutes
2 oz dryhops