Dry Hop Question

[hopbrad]

I have a simple IPA in the fermenter and am trying out a new hop combo. Recipe is:
6.5 lbs of Light DME. about 4-4.25 gallons.
.75 Magnum @ 60 (14.7% AA)
.5 Simcoe @ 20 (12.7% AA)
.5 Galaxy @ 10 (15% AA)
.5 Simcoe @ 5 (12.7% AA)
.5 Galaxy @ 0 (15% AA)

says im at 72 IBU's

im concerned i dont have enough flavor/aroma in there.
how much should i dry hop and with what? i have some simcoe, centennial, cascade, columbus, chinook, and willamette. I am out of galaxy.

 

[i4ourgot]

If your concerened about flavor and aroma try to do more at flame out. Boiling for twenty min with the simcoe your going to lose lots of those volatile hop oils. .75 oz of cascade for 24 hours in secondary should get you there, especially if you do a bigger flame out addition.

 

[atom]

i'd throw 2 oz of simcoe in...

 

[hopbrad]

thanks, its already brewed and in the fermenter. i usually do alot of later additions for the aroma/flavor but i was recently craving a more bitter IPA so i went with the 20 on the simcoe. i tasted a gravity sample 7 days in and it was great, but i think come 7-8-9 weeks from now, it might be a little too faded on that. so maybe a bigger dryhop?

 

[AgentHubcap]

I normally do around 3oz of dry hops on my larger IPAs. It really depends on how much aroma you want.

 

[hopbrad]

im learning towards 1.5oz of cascade, i like their floral/citrus aroma. plus i have alot of them.