I know 3oz of Magnum will be pretty bitter but I want it to be an intense beer...I wrote the recipe down on hopville and I get 305IBUs. I imagine the other bunch of late additions should help it in the flavor and aroma departments. The last IPA I made I used 2oz of Summit(16-17%AA) for bittering and honestly it wasnt that bitter...Im going for something like a Mikkeller 1000ibu style beer, really bitter and really
aromatic/flavorful at the same time. Will go with the 1056 yeast and will certainly do a starter
Im pretty sure I will use the whole pound of hops, what I really want to know is if I will get flavor out of the 10 and 5 min additions or just aroma??...Id like to get the most flavor possible since I will be dryhopping with 6oz anyways so that should get me good aroma correct? or should I move some of the hops to the 15-20min mark?
Regarding the malt bill, Im pretty much using the extract version of the Ruination IPA all grain recipe from BYO some years ago. They ask for 6.6lbs Golden LME and 2lbs DME. Plus 1lb 2ow and 1lb crystal 10.