Very good questions as to the former batches... It's mostly coincidental, I think... most of my IPA attempts were much further in the past, before my brewing hiatus - and I was having some general process-based trouble at that time. From memory, they were...
#1 - American IPA - sometime 2007 - came out extremely bitter with undrinkable levels of jet-fuel taste, bottles still lurking in closet, need to throw them straight into the trash can (plenty of extra bottles, don't need 'em).
#2 - Pacific Gem IPA - early 2008 - infected batch, dumped before it would be kegged.
#3 - all-Challenger English IPA - late 2008 - came out okay - not ideal, some off flavors - drank it anyways
#4 - second American IPA - late 2008 - infected batch, dumped it before it would be kegged.
#5 - BM's Outer Limits IPA - early 2012? - came out okay - still a few off flavors - but much better than all previous IPA's
#6 - Modified version of EdWort's Bee Cave Brewery Rye IPA - Nov. 2012 - Chinook, Amarillo, Willamette - Came out quite good, drank it all.
I brew overwhelming amounts of stout, brown, porter, etc. and have to make a special effort to work IPA's into my routine, just because I know how good the dark beers will come out based on my process.
I'm a huuuuge fan of Lagunitas Hop Stoopid, I see from the Northern Brewer recipe for their clone that the hops used in H.S. are Cascade, Columbus, Chinook, and Simcoe. I could nudge this recipe to mimic theirs, since we know it's a tasty hop combination... They split theirs between 90 (Bittering), 60 (liquid HopShot extract), 12 Min, and 0 Min and they use a generic high-alpha (the recipe says Nugget, but they list 8 or 9 good options) for the bittering charge.
Initially I actually had 1# of vienna in place of the Cara-Pils, but switched them around in order to bring my color back into a lighter range. I have a bunch of extra Vienna and Munich to use up, so I might switch it back. Just thought it was funny you mentioned that, Billy and beowulf both.
Maddad, I gotta ask, any particular reason you use Summit at FWH, again at 60 & 30, but not in the late hop additions? It's a hop that I've not experimented with very much in my own brews, I'm just curious what that does to the profile of the hop... Is using late-hopped Summit one of the common offenders for "onion/garlic" hop notes?
So - in trying to rearrange the late hop additions - I have another question.
For a given hop - in this case, let's say Citra - or Simcoe - I have only got 1.0oz of it to work with - and I want to divide it between some combination of 12 Minutes, 1 Minute/Flame-Out, and Dry Hop.
Is it better to choose any one over the others? Meaning... if I use 0.5oz at 12 Minutes - would the other half be better
applied at Flame Out or at Dry Hop?
Here is where I am at on my revised version... All hops are Pellet except for the Cascades that are marked "leaf".
11# 2-Row, 1.5# Vienna, 1/2# Cara-Pils, 1/2# C40L, 1/2# Victory. (edited)
1.069 OG / 1.018 FG / 9.6 SRM / 70 IBU
0.75 oz Columbus = 40 IBU
12 Minutes Left:
0.5oz Cascade leaf, 0.5oz Simcoe, 0.5oz Citra, 0.5oz Columbus = 2.0oz total = ~30 IBU
1.0oz Columbus, 1.5oz Cascade leaf
Dry Hop 7 days:
1.75oz Columbus, 0.5oz Simcoe, 0.5oz Citra
Grain bill-wise, I have 1# C10L, 1# C40L, 1# C80L, and 8#+++ of C120L to use up.
I also have some left over Special Roast, left over Biscuit Malt, and also 1# Victory Malt and 1# Honey Malt.
Also, I just noticed I only have 8oz left of Cara-Pils in my grain bin so that is going to get substituted for more Vienna malt.
Changed the recipe directly above this to fix my mistake re: how much Cara-Pils is left in my bin & also to add Victory.