Been scouting around trying to figure out how to use my left over hops for this year. Figured an IPA would be in order.
I'm looking at an extract batch w/ a 60 minute, 3 gallon boil and a target OG of around 1.050-60 (half the extract to start other half at flameout to minimize carmelization) . I'm looking for about 60 IBUs when all is said and done, something balanced.
I have (all pelletized);
3oz of Willamette (5%)
3oz of Summit (15%)
3oz of Clusters (7%)
I've seen a couple of threads in my search that suggest using the Summit as a late addition and possibly the Clusters as the bittering hop.
Maybe something like this:
A couple oz of clusters in the first 20 minutes for bittering
1 oz of summit in the last 20 minutes
and 1 oz Willamettes near flameout for aroma
Not sure about dry hopping.
Any help from you brew scientists out there is greatly appreciated.
If you keep the og in the range you suggested then you should only use half the hops I suggest. The hop schedule I gave would work well for an IPA too. I just think that will be a strange beer. I prefer hops with more citrus and less spicy/woody flavors for an IPA.