Critique my Rye IPA please

m00ps said:

I think if you want this to be an IPA you need much, much more hops. I understand things in dumb american units so thats what....like ~3.5oz of hops? I would recommend going with that much just at flameout for a whirlpool addition to get you a pungent hoppy character without the bitterness. For reference, the best IPAs ive made have had more than 10oz of hops. I think designing the recipe like this would be the perfect thing to win over your dad and friends. I cant tell you how many people ive had try my IPAs that "dont like IPAs" and asked for seconds. Turns out most people jsut dont like typical hop bills that focus on IBUs

So I would say keep the 60min addition, but bump up the late additions and emphasize whirlpool additions

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ArkotRamathorn said:

To add to what m00ps stated. I would also add a small portion of sugar to help drive your attenuation. Nothing much, at max maybe 250 grams (I think thats approximately 8oz if you are speaking American), honey would work as well and is easier to add to the fermenter during fermentation.

Since you are using LME and DME making sure it attenuates well is important to making that hop character pop.

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