On the English IPA thinking. I am drinking one I made last Sept. based on a Whitbread circa 1900 recipe that Kristen England posted on the "Shut Up About Barley Perkins" blog by Ron Pattinson.
This has turned out be be a drinker! The last round of dry hops make it a really good IPA. Ant Hayes is right, these benefit from aging. One other thing, the SO4 was only about 275 for this one.
There were 2 Oz willamette and then later 2 oz styrian goldings for dry hops after aging for one year.
Well there you go.
I feel validated now, since I've been extolling the joys of a well aged IPA here and elsewhere for years. To me, the aging is one of the things that define IPA.
I somehow missed the entry on the "Shut Up about..." blog covering the Whitbread IPA, but it's interesting that the formula you cite --the one Kristen contributed to Ron's excellent blog-- compares quite well to the specs of my beloved Ballantine IPA. The OG reported is in the same ballpark, the IBUs were similar (though perhaps slightly higher on the Ballantine version), and the aging period for the beer (in wood) was one full year at the Newark brewery (and even when the brand initially moved to Cranston, RI).
The intense aromatics of the Ballantine would reflect the late dry hopping (and in their case, liberal use of distilled hop aromatics).
Seems to me that the similarities to the Whitbread would confirm that Ballantine was indeed telling the truth about their IPA being brewed from an authentic British recipe. Apparently all of their products got a bit of a makeover when their new brewmaster arrived from Scotland after the repeal of prohibition.
All I can say is, "...he done good..."