IPA recipe help

[goschman]

Hey Guys. I have 5 gallons of rye pale ale finishing up and I am planning to brew an IPA on Saturday and rack onto the WLP001 yeast cake.

I don't have a real recipe yet but this is what I was thinking

70% Two row
20-25% Munich
5-10% Crystal

OG ~ 1.067
IBUS ~ 70

bitter with Magnum (~35 IBUs)
flavor/aroma with Citra/Simcoe (additions in last 15 minutes)
dry hop with Citra/Simcoe

So the goal is to do a reasonably balanced IPA that is not overly bitter. The plan is to use Citra/Simcoe mainly because I don't want to purchase more hops. My last attempt at an IPA didnt' turn out well because I was too conservative with the hops. Any input?

[denny]

While I personally don't care for Magnum bittering in an IPA (not aggressive enough for my tastes), I think that recipe will get you what you're looking for.

[goschman]

Thanks Denny. What about Centennial for bittering? I may have some of that laying around

[erockrph]

Sounds like you're in the right ballpark. I'd go with a big flameout addition and at least an ounce of each for dry hops.

[majorvices]

I think magnum works great as a bittering hop if what you are going for is flavor and aroma. They are very clean. That said, my go to bittering hop for IPA and IIPA is CTZ.

[denny]

Thanks Denny. What about Centennial for bittering? I may have some of that laying around

Those would be fine, too, although I personally would go for something more intense.  But don't let my own preferences influence you if you know what you want!

[hoser]

I think magnum works great as a bittering hop if what you are going for is flavor and aroma. They are very clean. That said, my go to bittering hop for IPA and IIPA is CTZ.

+1
chinook or apollo also work well.

[goschman]

okay I use Magnum a lot so I will try something different.

I am leaning toward Nugget or Centennial since I have some but would be interested to try Columbus

[erockrph]

+1 to Columbus or Chinook for bittering. Also, make sure you have enough sulfate in your water. I start with RO water and use ~1 gram of Gypsum per gallon of my finished beer.

[Pawtucket Patriot]

That said, my go to bittering hop for IPA and IIPA is CTZ.

Me too.  In fact, I use CTZ as my bittering hop in American Ambers and Browns too.

[slickdaddy420]

I'd go with a big flameout addition and at least an ounce of each for dry hops.

What is the difference in doing say 7x1oz daily additions do over one large 7oz addition at the start?

[goschman]

I'd go with a big flameout addition and at least an ounce of each for dry hops.

What is the difference in doing say 7x1oz daily additions do over one large 7oz addition at the start?

A 7 oz addition should have a bigger influence than daily additions since each consecutive addition would be in the beer for less time. I am not sure what the benefit of doing daily dry hop additions would be although I don't have much experience with dry hopping myself.

[slickdaddy420]

I just re-read the message I quoted and I did read it wrong, but I swear I have seen recipes with daily hops as the recipe.

[goschman]

Another question; will I get enough bitterness with 35 IBUs from the 60 minute addition? I have heard that 50% of your IBUs from the bittering addition is good for an IPA.

[dannyjed]

Yes, you'll get enough bitterness with that.  I agree  with the CTZ.  You might want to also consider FWH for good flavor.