Thanks for all the feedback guys. I'm potentially over thinking this, but I've had a reshuffle of my hops. Moved the Centennial to the start of the boil to get a little more out of it, shifted the simcoe to later and introduced a little cascade into the boil, rather than having it all in the dry hop. Check it out.
US Centennial 9.7 % 20 g 90 Min From End
US Simcoe 13.5 % 20 g 20 Min From End
US Cascade 6.4 % 15 g 20 Min From End
US Amarillo 8.2 % 25 g 10 Min From End
US Amarillo 8.2 % 10 g At turn off
US Cascade 6.4 % 10 g At turn off
US Cascade 6.4 % 25 g Dry-Hopped
US Amarillo 8.2 % 25 g Dry-Hopped
US Simcoe 13.0 % 25 g Dry-Hopped
Originally Posted by NathPowe
I'll go out on a limb and say your grain bill seems a little complex for a west coast ipa. Some base malt, maybe 3 or 4% crystal, and <5% of 1 other specialty malt will showcase your hops more. And I think even that is pushing it. You may also want to throw some corn sugar in there to dry it out some as well - 1.015 FG seems a bit high to me. Also, I'd double or triple the flameout hops, simcoe and amarillo sounds good, and I'd let them sit there (hopstand) for 30 minutes before chilling. I'd go with 3oz of dry hops at least, with some simcoe and amarillo in there as well.
Just my $0.02.
It could be, but I quite like that. The IPA's I've brewed in the past have often had a similar grist and they've come out really nice.
1.015 is a little high, but I'm not convinced it will stop there...I'm on my 4th generation of this yeast and have used a 2L starter to give me plenty of yeast to get this thing done. So far the 3 beers I've already brewed with this yeast have all finished out lower than the predicted FG. It's within style guidelines to, even if it isn't quite "West Coast"