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I really want the tropical and citrus flavors and aroma to be the main focus on it. Maybe with some green, forresty notes on the finish. I want to incorporate all of these hops in some way in a hopburst, where all hops are added at 30min to 0.

I'm thinking yes. Sounds like you might be at risk of contamination.

1oz Chinook 1oz Centennial 4oz Citra 1oz Cascade 1oz Crystal I want to hopburst an ipa, but I'm not sure in what order I should do so for these hops. Any suggestions?

Unless sawdust can be used?

Turns out the wood "chips" I ordered was actually sawdust! Definitely a mistake there... Returned that, so I might not be wood aging afterall. I was really just hoping to make this really unique. I'll be taking this to the beach this summer and want it to really stand out. I guess the half pound...

This is the recipe I have now. 9.3lbs Gold (light) LME 4oz Aromatic (for steeping 30min) 12oz Caramel 60L (for steeping 30min) 8oz Victory (for steeping 30min) 2lbs Turbinado 1oz chinook (30min) 1oz citra (30min) 1oz cascade (20min) 1oz citra (20min) 1oz centennial (10min) 1oz citra (10min)...

Most of the recipe is just Hop Head Double IPA from Midwest, besides the spices, which I now realize are a rediculous amount. I basically just pushed the hop additions to late in the boil. I got that idea from hearing about how Heady Topper is full of late addition hops with little to no...

I've seen White IPAs, Wood-Aged IPAs, Wood-Aged Witbiers, and even Wood-Aged White IPAs. I was basically trying to aim for a Wood-Aged Imperial White IPA. Looking again, I realize the spices are way too much. I had copied that from another source without putting much thought into it. This recipe...

Would really like some opinions...

I will admit, this recipe is not 100% original. I have edited some parts and copied and pasted others. 9.3lbs Gold (light) LME 1lb white table sugar 4oz Aromatic (for steeping 30min 155-F) 12oz Caramel 60L (for steeping 30min 155-F) 8oz Victory (for steeping 30min 155-F) 1oz chinook...