Need a hop schedule critique for a future IPA!

[StonesBally]

I'm brewing up an IPA soon and plan on doing more of a late hop/hopstand sort of thing. Here's the recipe:


Bentt Stand IPA
American IPA (14 B)
Type: All Grain
Batch Size: 10.25 gal
Boil Size: 13.24 gal
Boil Time: 60 min
End of Boil Vol: 11.34 gal
Final Bottling Vol: 10.00 gal
Fermentation: Ale, Two Stage
Date: 27 Jan 2016
Brewer:
Asst Brewer:
Equipment: 10 gallon high gravity
Efficiency: 72.00 %
Est Mash Efficiency: 76.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 2.0 %
22 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 88.0 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.0 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.0 %
2.63 oz Comet [10.40 %] - Boil 60.0 min Hop 6 46.1 IBUs
0.50 tsp Yeast Nutrient (Boil 60.0 mins) Other 7 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
3.00 oz Centennial [8.50 %] - Steep/Whirlpool 10.0 min Hop 9 7.8 IBUs
3.00 oz Citra [14.00 %] - Steep/Whirlpool 10.0 min Hop 10 12.8 IBUs
3.00 oz Columbus (Tomahawk) [13.40 %] - Steep/Whirlpool 10.0 min Hop 11 12.3 IBUs
2.00 oz Centennial [8.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.00 oz Citra [14.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
2.00 oz Columbus (Tomahawk) [13.40 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 15 -
2.00 oz Centennial [8.50 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
2.00 oz Citra [14.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
2.00 oz Columbus (Tomahawk) [13.40 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 79.0 IBUs
Est Color: 7.6 SRM

Any thoughts on the hops schedule? I have done a lot of hopstands before, but never really as the only flavor additions. I plan to add 2 oz each Centennial, Columbus, and Citra at flameout. When the wort hits 180, I'm dropping in 3 oz. of each of those same hops for a 30 minute hopstand. Then I'm going to dry hop with 2 oz of each of the same hops. What do you all think? Oh also the yeast is harvested and I will grow a plenty sufficient starter for a 10 gallon batch.

I also have some more Comet, Columbus, Centennial, First Gold, US Golding, Tettnang, Chinook, and Legacy hops all in the freezer.

 

[eluterio]

I don't think you have enough hops!! Looks good I think you will have a solid tasty ipa.

 

[joshesmusica]

I think that the malt bill is starting to be more like an Imperial Pale Ale (Notice I didn't say India Pale Ale, or Imperial India Pale Ale), but other than that it looks good on the hops. The schedule is a little confusing, but I'm guessing that all those "0 minute" additions are the hopstand under 180?

 

[milldoggy]

That is close to my hop addition schedule. I add at flameout, cool to 190, hold for 15mins, then cool to 175, add next edition, hold for 30. Then cool to below 140 as fast as possible