Opinions on my IPA hop schedule

[jtp137]

I don't make that many ipa's with a lot of flavor and aroma was thinking on this schedule for a 1.065 og and 64 ibu. The following schedule equates to 64 ibu

0.5 oz chinook 50 min
1 oz mosaic 1 oz of citra 10 min
0.5 oz citra 0.5 oz mosaic 5 min
0.5 oz citra 0.5 oz mosaic 0 min
2 oz citra dry hop

I am looking for more flavor and less harsh bitterness, should I add a 20 or 15 min addition.

 

[billl]

If you don't want harsh bitterness, try a smooth bittering hop like Magnum.

Personally, I'd up the dry hops - but I'm a hophead. I find that 3-4 oz in the 15-0 minute range and 3-4oz dry hop give about the hop levels I've come to expect in a good commercial IPA.

 

[histo320]

Ever think about first wort hopping? I've had a lot of success using Citra for FWH.

 

[Calder]

More late hops. Try for 4 ozs in the last 15 minutes.

I like to cool the wort to 175 F before I add the 0 minute hops and let them sit (stirring occasionally) for 30 minutes before cooling down.

 

[BlueHouseBrewhaus]

+1 for Calder. I usually do a 3 oz hopstand at 175 for 30 min and a 3 oz dry hop for 5-7 days. Otherwise, set your IBUs with the earlier hops. The hopstand and dry hops are all about flavor and aroma and add almost no actual IBUs.

 

[olotti]

Something I've found pretty good is use like the other poster Said a neutral bittering hop like magnum for say 20-25 ibus then ramp up your hop additions from 15 to 5 min and then do a 1-2oz hop stand for 30-45 min. You'll have the bitterness but the magnum won't really impart a lot of flavor when you have the majority of your ibus in the flavor and aroma stages.

 

[jnacey]

I generally try to get around half of my IBUs from a FWH, usually with Magnum like other people have mentioned. The other half I get solely from a 10 minute hop stand after flameout and when cooled to around 180F. For comparisons sake, I'm brewing an IPA tomorrow with 6.5oz in the whirlpool and probably 4-5oz dry hop.

 

[jtp137]

Those of you putting in over 4 oz of late hops is that for Ipa or double ipa

 

[jnacey]

Those of you putting in over 4 oz of late hops is that for Ipa or double ipa

Either, really. All it does is add a ton of hop flavor without adding much bitterness. I use it for my APA's as well, or any really any style that I want any hop flavor to come thru (saisons, a hoppy pilsner, etc).

 

[jtp137]

I generally try to get around half of my IBUs from a FWH, usually with Magnum like other people have mentioned. The other half I get solely from a 10 minute hop stand after flameout and when cooled to around 180F. For comparisons sake, I'm brewing an IPA tomorrow with 6.5oz in the whirlpool and probably 4-5oz dry hop.

How do you estimate IBU contribution at a 180F whirlpool. Doesn't seem like you would get a lot at that temp and time

 

[Barley_Bob]

Good tips. I would definitely move the 50min addition to FWH, and I also would use warrior or magnum, though I do see people occasionally recommend citra (I haven't tried it myself). I have used chinook for my bittering addition, and it has a strong flavor.

I like the timing of the additions in the rest of your schedule, and those are good hop choices, but I would make changes. The 10min addition is huge. I would cut it to an ounce (or even less for such high AA% hops). I totally agree with adding a whirlpool (1oz or more). I find the whirlpool doesn't have to be massive, and I basically try to split my IBUs 50/50 between bittering and late additions. Still, a whirlpool is a nice technique to add. Finally, I generally make my dry hop addition 3oz, but I've gone higher. I think there's some diminishing return here. 3oz seems to do the trick, and more can be better, but I find the difference between 3 and 5oz is somewhat small. You'll see differing opinions on this, so maybe try both over time.