Dry hop the hop nectar?

[Nordman]

So far it's 70 IBU and have fermented from 1.082 to 1.022, already at 7.88%.
The aroma hits you in the nose and the taste is hoppy bitter fruit nectar.
Question is should I stick to the plan and dry hop it with 70g/ca. 2.5oz citra and 30g/ca. 1oz simcoe or is there such a thing as overhopping?


19l/5gal batch

Hop schedule:

60m
15g/0.5oz magnum

15m
15g/0.5oz citra
15g/0.5oz simcoe

10m
30g/1oz citra
15g/0.5oz simcoe

5m
40g/1.4oz citra
20g/0.7oz simcoe

flameout
55g/2oz citra
20g/0.7oz simcoe

 

[Hammy71]

Hell yeah I'd dry hop. Besides it won't add any IBUs, just more flavor and aroma.

 

[Nordman]

Why not

Already feel like I will be loving this one. Hope the FG goes down further, hoping for 1.015 if that is possible (68.4% 2-row, 3.1% melanoiden, 3.1% carapils, 3.1% caramel 90ebc, 16.7% pale lme, 5.6% extra light dme)
Only been six days since pitching. I tasted from the hydrometer sample at 24C/71.5F (temp has gone up the last couple of days, pitched at 18c/64F) and it tasted amazing. I just don't want to mess up a good thing, but I also feel like the dry hopping might be needed to keep the aroma this good by the time it is ready conditioned. Its my first IIPA, needed to use extracts to get the OG up but it doesn't taste bad at all.

 

[Nordman]

Update on this beer:

Still tastes green and very flat after 1 month of carbonating. Though I used plenty of priming sugar...

It has way too much body, it feels like thick syrup. Being quite flat doesn't help a lot either. My solution was weaken it with a little sparkling water and it tasted awesome. 2/3 beer with 1/3 sparkling water so it weakened from 8.8% to 5.9%. Anyone experienced this before?