« on: August 25, 2011, 03:50:53 PM »
Got a black IPA planned for next week. This will be my first black IPA and I have been reading up on some finer points with regards to hops. First wort hoppping sounded interesting and something I have not done before but there seems to be a debate about how to re-arrange the rest of the hop profile around it. The recipe (which I am altering to experiment with a FWH) calls for 3oz magnum (60 min), 2oz amarillo gold (1 min), and 0.5oz cascade (0min) followed by additional cascade and amarillo dry hop (2 oz apiece). Is it best to move all the magnum forward to a FWH vs. a portion. I plan to leave the dry hopping out of the equation for now. Should I take a portion of all the additions and move it forward?
And just to get this right- the hops are merely added to the kettle and allowed to sit with the sparged wort until and then through the entire boil? Is there a set time to allow them to sit in the sparged liquid pre-boil? The desrciption this process seems to yield, based on my review on the web, is that of a hoppy but smooth beer with elements of blended bitterness and hop flavor.
Any suggestions, as always, are very helpful.