Kitchen Sink IPA help?

I have a bunch of leftover hops from other batches thruout the year and I want to use them up.

I'm thinking an IPA would be a good way to go.

I put together a recipie in Beer Smith and was wondering if you have any thoughts as to the Hop additions?

12.5lbs Pale Malt 2 row
1.5 lbs Crystal 40l
1.5lbs Vienna Malt
.95oz Chinook 60 min
.44oz Cluster 60 min
.40oz Cascade 30 min
.58oz Hood 20 min
.36oz Willamette 20 min
Dry hop with 1oz
Wyeast 1056

OG 1.073
IBU 60

I have no idea if this hodge podge of hops will work together or not.

 

You're going to want to move some of those hop additions later if you really want their aromas to come through. 20 minutes is going to all but boil off any volatile oils. Personally, I'd bring the Cascades and the Willamette to flameout or 5 minutes and push the Hoods back in the boil to adjust the overall IBUs. You know what they say about opinions though...

 

I second this. But I usually start my aroma/flavor additions at 15. Then do one at 10, 5, and flameout. Then dry hop.

 

Ditto.

 

Also - if you haven't tried first wort hopping yet, this would be a good time to try it! It increases hop utilization and rounds out flavors. I just did this for the first time myself with an IIPA that is in secondary dry hopping right now. The green stuff tastes pretty dang excellent if I do say so. Then you could bring your hop schedule even later and not lower your bitterness.

 

I had similar grain bill with my IPA (12lbs 2row, 2 vienna, 2 crystal10, and 1lb of crystal 40) for hops i used cascade and cluster dont remember exact schedule but 60min for cluster 30-45min for cascade and 5min cascade, dry hopped with oz of cascade during transfer to 2ndary and 0.5oz week later for 4day. This is the best IPA i made so far so i would move hood and willy to 5 min cascade to 45 or 60 to get ibu you want

 

Made the changes and brewed tonight. i"ll let you all know how it turns out.