While I know there can often be disagreement with judge's opinions, I feel like I usually agree with the scores and feedback I get. My IPAs are good by my standards, but they're definitely missing that extra umph to really open my eyes when I take my first drink. My biggest problem area seems to be flavor. I typically score between 8-12 out of 20 for this section, so I figure here is a good place to start troubleshooting. The reviews are almost always the same as well: more hops. To give you an idea of what a typical hopping schedule of mine looks like:
1 oz Bravo - 60 min
1 oz Centennial - 15 min
1 oz Chinook - 10 min
1 oz Columbus - 5 min
1 oz Cascade - 0 min
1 oz Cascade - Dry hop - 5-7 days
1 oz Centennial - Dry hop - 5-7 days
Grain bills are typically Briess 2-row with ~10-15% Vienna and ~4% C-20L, OG around 1.065-1.070, mashing around 150-152*F to typically finish out at 1.010, and fermented with S-05 around 68*F. Water is tap water, treated with campden for chloramines and CaCl2 and CaSO4 to reach:
Ca Mg Na SO4 Cl HCO3
107 19 47 300 55 73
I feel like I'm doing most things by the book, is the secret to getting a hoppier IPA to really just throw more hops in the kettle? Or should I just stick to 2 or so hop varieties so it's a "cleaner" hop profile? Any advice is welcome.
1 oz Bravo - 60 min
1 oz Centennial - 15 min
1 oz Chinook - 10 min
1 oz Columbus - 5 min
1 oz Cascade - 0 min
1 oz Cascade - Dry hop - 5-7 days
1 oz Centennial - Dry hop - 5-7 days
Grain bills are typically Briess 2-row with ~10-15% Vienna and ~4% C-20L, OG around 1.065-1.070, mashing around 150-152*F to typically finish out at 1.010, and fermented with S-05 around 68*F. Water is tap water, treated with campden for chloramines and CaCl2 and CaSO4 to reach:
Ca Mg Na SO4 Cl HCO3
107 19 47 300 55 73
I feel like I'm doing most things by the book, is the secret to getting a hoppier IPA to really just throw more hops in the kettle? Or should I just stick to 2 or so hop varieties so it's a "cleaner" hop profile? Any advice is welcome.