Ok- so tonight I am starting my Brewhouse IPA and I am trying to decide what I should/could do to it to make it better than what it is. I have 2oz of cascade hops that I am going to use to dry hop it with. I also have 1 oz Paradise seeds and ground corriander. I read somehwere on here about taking a gallon of the wort and re-boiling it to increase the IBUs a bit but I'm not sure I want to go through all that.
I am using Wyeast 1007 rather than the coopers that it came with. I also have several pounds Muttons spray malt extract Plain Light that I am thinking about using for the botteling rather than dextrose.
I also have Wyeast 3068 (that I was planning on using for a future cider or a winter ale) that I could use instead of the 1007 - but that's not primed liek the 1007 is.
I also read what Flyguy and others talked areiler this year in previous posts and see that they recommended Wyeast 1056. I now realize that a German yeast maynot be the best thing for a "true" IPA but, oh well- live and learn right? I'm sure it will turn out - maybe it won't win any awards but that's ok for now!
Here's what RJ Spagnols says the IPA is made with:
Colour: (Deg.Lovibond) - 14
Bitterness: 50 IBU
Malts: Munich, Pale 2 Row,Cara-pils, Carastan
Hops: Centennial- Bittering, Goldings- Aroma
Thanks for any input!