Hops Schedule

[Jaša Ratkai]

So I'm brewing with BIAB method, and I got left some Centennial and Cascade hops, so I would like to try brewing an IPA with those two with combination of Maris Otter and Munich.

Recipe:

12 lbs Maris Otter
1.7 lbs Munich

Mash at 152 degrees F for 60 minutes.

60 minutes boil:

1.25 oz Centennial at 60 min.
0.5 oz Cascade at 5 min.
0.5 oz Centennial at 5 min.
1 oz Centennial at flame out.
1 oz Cascade at flame out.

 

[kh54s10]

Are you asking a question about your hop schedule?

If so, you are probably going to get a lot of recommendations to do a dry hop. I don't think it is a requirement for an IPA

Check your IBUs 26.25 is way low for an IPA, it should be in the 40 - 70 range.

 

[Jaša Ratkai]

Oh yeah, I forgot to change IBU it is actually 42 since I added more hops at 60 minutes.
So do you recommend dry hop with both or just with one of them?

 

[kh54s10]

It's your choice but you could do a hop stand, lower the temperature to somewhere between 150 and 170 and make another hop addition. Or dry hop or even leave it as is. I have done several IPA's where I didn't dry hop at all. One didn't even have a flame out addition. I personally would use both, but that is the beauty of brewing - you can do what you want. Maybe even splitting the batch and dry hopping half with one and the other half with the other hop.

 

[Jaša Ratkai]

Thank you for your advice, I usually dry hop around 7 days into fermentation, but didn't try yet a hop stand that's new knowledge to me and I think that I might give it a try.