« on: September 15, 2010, 10:08:37 AM »
I'd recommend that you aggressively dry hop it(at least 4 oz.), then cold condition it for at least 3 or 4 weeks and it should mellow out the alcohol flavor.
High-gravity beers can be hot/solventy after primary. Dry-hopping gives you a few weeks to let it mellow while still tasting fresh. Plus I love the aroma/flavor contribution of dry-hops... won't ever do an IPA without it!
I usually use 2-4 oz / 5 gallons.