Hop burn??

[Ragman]

Made a somewhat hazy IPA last month and it tastes good however there is a noticible back end bitterness that I am not fond of.

I didnt think we used many bittering hops in this brew but we get a nice bitter in the front, then fruity hop flavor then a back end bitter. Not sure what is causing this. Here is the recipe...

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 11.69 gallons
Boil Gravity: 1.068
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.078
Final Gravity: 1.022
ABV (standard): 7.4%
IBU (rager): 41.06
SRM (morey): 5.44
Mash pH: 0

FERMENTABLES:
20 lb - Premium Pilsner (65.6%)
4 lb - Golden Promise (13.1%)
3 lb - Pilsen Malt 2-Row (9.8%)
1.5 lb - Flaked Oats (4.9%)
1 lb - Flaked Wheat (3.3%)
1 lb - Caramel Malt - 10L (3.3%)

HOPS:
1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 31.77
2 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 0 min at 170 °F, IBU: 3.93
2 oz - Columbus, Type: Pellet, AA: 15, Use: Whirlpool for 0 min at 170 °F, IBU: 5.36
2 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 14 days
2 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 14 days
2 oz - Falconer's Flight, Type: Pellet, AA: 10, Use: Dry Hop for 14 days
2 oz - Columbus, Type: Pellet, AA: 15, Use: Dry Hop for 3 days
2 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 3 days
1 oz - Falconer's Flight, Type: Pellet, AA: 10, Use: Dry Hop for 3 days

We Kegged after 16 Days in Fermenter.

MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 11.06 gal
Starting Mash Thickness: 1.5 qt/lb

YEAST:
White Labs - London Ale Yeast WLP013
Starter: Yes
Form: Liquid
Attenuation (avg): 71%
Flocculation: Medium
Optimum Temp: 66 - 71 F
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.75 Volumes

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

[Removed: Redundant data -mod]

 

[Spivey24]

How long has it been in the keg? Did you dry hop loose or in bags? How much hop trub went into the fermenter From the kettle?

 

[Spivey24]

And is that water profile correct with zero Cl and SO4?

 

[Ragman]

How long has it been in the keg? Did you dry hop loose or in bags? How much hop trub went into the fermenter From the kettle?

Its been in the Keg for about 14 days now. Not much trub went in at all, we were careful with the syphon and probably left about 3/4 of a gallon behind. oh and we hopped "loose" direct into fermenter

 

[Ragman]

And is that water profile correct with zero Cl and SO4?

We dont really mess with the water yet. I know we need to get it tested so we can start adjustments but right now its made from good tasting water straight from the tap. I just copied the recipe from my brewers friend recipes.