Originally Posted by LAbrewer
I assume you are asking why not put the flame out hops in the fermenter....
My answer would be, it'll make it funky. LOL
Hops used in the boil kettle, no matter at what stage, are always filtered out prior to fermentation. If not, I would guess that you would get a very grassy tasting beer. Same reason most folks don't dry hop for longer than 14days.
Then again, I'm no expert! I just do what is the norm, and drink too much beer
Your recipe looks good, but a little confusing being out of order in your post.
Try to end up with 6gal in the primary fermenter. The trub loss in primary, and the dry hops soaking up beer in secondary will result in a 5gal total yield of drinkable brew. Just sparge a bit more to get what you need, pre-boil.
Also, don't let the AA content, and resulting IBU's scare you. I used hop shots for bittering. Calculated to 150IBU. Its not bitter. Its just perfect to balance out all that grain, resulting in a great IPA.