American double IPA

[Stigmond13]

I tend to brew a lot of partial extract beers and have a pretty good formula, however I'm keen to try to replicate the taste of the double IPA s I recently enjoyed on a trip to Seattle (I'm from the uk). I want full on hop flavour, what hops would you recommend? I tend to dry hop in secondary for max flavour.

Cheers in advance for any assistance!

 

[m00ps]

tip: "Secondary" and "IPA" do not mix. Never, ever secondary an IPA. youll likely loose as much hop aroma from oxygen exposure as youd gain from the dry hop

there arent really any "recomended" hops for an IPA. It depends on what flavors you are going for. If you give a starting point on what hop profile youd lik,e we could help

 

[radwizard]

I also think you should ditch the secondary. I used to do the same, but now dry hop in the primary and it is better for me (for multiple reasons) .

Did your Seattle trip inspire what you want from your hop profile??
If so the easy suggestion is Chinook-Cascade-Columbus-Centennial

I really like Magnum at 60 and Columbus-Cascades later in the boil/dry hop for IPAs.

Do you want more Piney flavors, or Fruity from your hop additions?

 

[slym2none]

I second the above two posters.

 

[masskrug]

Simcoe-Centennial-Centennial-Centennial-Simcoe

 

[agrazela]

Do you recall a particular DIPA that you liked?

 

[BlueHouseBrewhaus]

Cascade is sort of the classic West Coast IPA hop. My current favorite, though, is a DIPA I recently did with Citra and Mosaic. Definitely dry hop right in primary. In addition to a good healthy dry hop, I strongly recommend a big hop stand at about 175F (79C) for at least 30 min. The hop stand is what really gives you the great flavor to go with the dry hop aroma.