I have previously brewed a DIPA / strong ale using centennial and cascade hops and was going to brew again with additional hops, but looking for suggestions on the hopping strategy.
previously I used:
1 lb biscuit - steep 45 min at 155
1 lb munich - steep 45 min at 155
1 lb crystal 20 - steep 45 min at 155
6 lb extra light DME - half as late addition (15 min)
3 lb amber DME
2 oz centennial (60 min)
1 oz centennial (30 min)
1 oz cascade (15 min)
1 oz cascade (5 min)
1 oz cascade (dry hop)
3 gallon boil and topped off for total 5 gallon ferment with white labs 001
The beer was amazing and hoppy but with malt complexity and balance.
I was thinking of using similar malt except substituting 3 lb extra light DME and 0.5 lb crystal 60 for the amber DME and using 6 lb DME as a late addition (maybe lighter color and better hop utilization). I was also planning a double batch as I have some oak cubes (medium plus American) and was planning to oak one 5 gallon batch to see how this would age (similar to Arrogant Bastard and Oaked AB).
while ordering the supplies saw that 8 oz of centennial and cascade (4 oz for each batch) was cheaper than 6 oz that I would have been using. I also decided to get 2 oz citra hop for dry hopping (love SN Torpedo).
was thinking of:
centennial 2 oz (60 min)
centennial 2 oz (30 min)
cascade 2 oz (15 min)
cascade 2 oz (5 min)
citra 1 oz (dry hop)
with a 3 gallon boil the IBUs would be c. 100
would I be better off with using 1 oz centennial and 1 oz cascade at 30, 15, and 5? would the flavor profile be better with this (decreased IBUs), or use some of the cascade and/ or centennial as dry hop with the citra? I love the grapefruity / citrus flavor and aroma but also like the more complex malt profile and the previous batch was still excellent with very little lost in the hop profile when I drank the last bottle more than 6 months after bottling.
sorry for the lengthy post but appreciate any insight / experience