Hop recomendation for my IPA

[Indiana Red]

#15 2-Row
#2 Melanoidin
#1 Wheat
#1 Dextrin

This should be a pretty big IPA and I'm fishing for some folks reccomendations on a resonable hop schedule. I would like to use mainly Centenial (10% I think) as I have quite a bit of left over pellets.
2 oz - 60Min
1 oz - 30Min
1 oz - 10Min

Something like that ?
And by the way, I've never Dry-Hopped before. Do they go in Primary? And for the whole week or so that the beer is in there?
Thanks for suggestions/feedback. This will be my 6th batch ever all in the last 2 1/2 minths.
Woo Hoo !

 

[Dude]

#15 2-Row
#2 Melanoidin
#1 Wheat
#1 Dextrin

This should be a pretty big IPA and I'm fishing for some folks reccomendations on a resonable hop schedule. I would like to use mainly Centenial (10% I think) as I have quite a bit of left over pellets.
2 oz - 60Min
1 oz - 30Min
1 oz - 10Min

Something like that ?
And by the way, I've never Dry-Hopped before. Do they go in Primary? And for the whole week or so that the beer is in there?
Thanks for suggestions/feedback. This will be my 6th batch ever all in the last 2 1/2 minths.
Woo Hoo !

Looks good. I'd even add another ounce at flameout for some good strong aroma. A big IPA will need it, because as it ages the hop charcteristics will fade. The OG on this is what, near 1.070+? That will need some aging to be right, so you'll thank me for the extra hop addition.

The hop amounts look good in your recipe--but make sure you stay around the 1:1 BU:GU ratio for balance. Just for reference, 1:1 would be a gravity of 1.070 and 70 IBUs. A big IPA could stand even more than that IMHO. Go for 1.25:1!!!!!!!!!!! :rockin:

 

[Rhoobarb]

I always dry hop in secondary. At least a week, but usually two weeks. It really only adds hop aroma, no extra IBUs. Recipe looks nice!

 

[jeffg]

I don't know if it makes a difference, but with big beers like that I like to spread my hops out in the last half hour, so instead of an ounce at 30 and an ounce at 10, I'd do half ounces at 30, 20, 10 and 5 or something to that effect (25, 15, 5 and 1). I always do some at flameout to steep. I think it spreads out the flavors and you get different a variety of utilizations out of the hops. It may make no difference but it works for me.

Cheers,

Jeff

 

[Indiana Red]

so..."X" at flame out is basically pellets (or what ever) at the end of boiling time i.e. "0 min" but that is still different than dry hopping which would be putting them (whole leaf is best here Im thinking) onto the cooled and pitched wort. OK? right?

 

[Ivan Lendl]

so..."X" at flame out is basically pellets (or what ever) at the end of boiling time i.e. "0 min" but that is still different than dry hopping which would be putting them (whole leaf is best here Im thinking) onto the cooled and pitched wort. OK? right?

yeah do both...throw in an ounce at flame out, AND dry hop a couple of ounces in the secondary.

I usually use plugs for the flame out/steep hops, and pellets for everything else.
but its a personal preference thing...i would think that FRESH whole hops cannot be beat for aroma, but pellets are good enough for me and they're cheasy easy to use...

 

[Indiana Red]

OK, flame out addiion duly noted. Dry hopping is typically whole leaf right. Cant quite picture it with pellets.

 

[Ivan Lendl]

OK, flame out addiion duly noted. Dry hopping is typically whole leaf right. Cant quite picture it with pellets.

well technically tradtionally EVERYTHING was done with whole, untill the advent of pelletized and/or plug hops. apparently plugs were invented so british brewers could throw a few in the bung hole before bunging it up. I think plugs have the best of both: they are not as processed as pellets, yet they are easier to store than whole, and keep fresh.

but you definitley can dry hop with pellets. Its debatable wether or not whole is better, (i think they are, but they are not as easily available to everyone)

so if you can get FRESH whole hops use 'em; if not use plugs; if not use pellets; (not neccessarlily in that order).