Dry Hop: Mosaic, Citra, or both?

[Pale Ales and Such]

Hi all you wonderful recipe makers. I came up with a recipe and I’m trying to decide what I should dry hop for 7 days: 1 ounce of mosaic, 1 ounce of citra or both.

here is my recipe (American IPA)
5 gallon batch
3 gallons of water were used for wort

specialty grains
.25 lb of 2 row pale ale malt
.25 lb of caramalt malt
.25 lb of Simpson light malt
.25 lb of Simpson dark malt

extract
1 lb of Pilsen dry malt extract
7.5 lbs of Pilsen liquid malt extract

hops:
1 oz of Chinook - 60 minute boil
1 oz of Mosaic - 30 minute hopstand (180 degrees)
1 oz of citra - 30 minute boil hopstand (180 degrees)

OG reading was 1.063

it smelt great going into my fermenter. I currently only have: 1 ounce of Mosaic, 1 ounce of citra and 2 ounces of cascade hops

what is everyone’s thought in regards to dry hop? I was thinking the remaining citra and mosaic would be good but then I’m thinking that i should just go for the mosaic.

any thoughts is appreciated

 

[day_trippr]

I vote "both" - and do so, often: I just scanned my current recipe repertoire and have three that use both Citra and Mosaic in whirlpool and dry hopping. They really play well together

Cheers!