[TrippleRippleBrewer]

So I'm interested in experimenting with something different for late hop additions that gives me a more unique IPA. I'm very accustomed to Centennial, Cascade, Chinook, Columbus and the "C" hops. I've used them and my last IPA used them and was also dry hopped with Citra in excess to some extent.

Anyway, my goals are a much more floral and somewhat citrus combo. I have loads of home grown Cascade and Centennial hops. I'd like to blend them with something else in my next brew. Willamette? Anybody use these combined with "C" hops? What about Mt.Hood or Liberty or another hop?

I will be using the home grown hops for dry hop. I'm looking for late kettle, flameout, whirlpool addition advice to get a strong floral flavor and aroma.

TIA!

[majorvices]

Willamette is not going to get you much in the way of citrus, but it can bump up the hop complexity. I like to add it to my IPA, along with Amarillo, Centennial and Columbus all at late hop additions.

[TrippleRippleBrewer]

That's a healthy quantity of late additions! Are you adding all of them at flame-out or from 5 minutes on, or during whirlpool or when exactly?

[kylekohlmorgen]

For a true "floral" component (smells like flowers), I like upping the cascades at the end of the boil. You can also add Hallertau, but its has more "herbal" qualities than "floral".

[saintpierre]

Willamette is not going to get you much in the way of citrus, but it can bump up the hop complexity. I like to add it to my IPA, along with Amarillo, Centennial and Columbus all at late hop additions.

+1 on Willamette.  I completely agree with this statment.

[TrippleRippleBrewer]

I'll post my final recipe out of beersmith later and get some more feedback from you guys. Thanks so far for the replies.
I currently going with Warrior, Chinook, Simcoe, Centennial, and Amarillo right now. The Willamette are still up in the air. I am considering dry hopping with them along with my home grown Cascades of which I have plenty.

[TrippleRippleBrewer]

Found something different, or new you could say for late hops.
Not going to use Willamette after all for this beer.

Here's my recipe for 10 gallons. Please feel free to share your opinions.
Oh and we're going to use a hop extract for final bittering and I have not listed the dry hops in this recipe either. That will be a couple oz of home grown Cascade and Centennial blend.

My thoughts are the WLP002 with it's reduced attenuation will leave a bit more sweetness.
Anybody care to share their opinion on this, please feel free.

American IPA

Type: All Grain Date: 9/19/2012
Batch Size (fermenter): 11.00 gal Brewer: Steve
Boil Size: 14.26 gal Asst Brewer:

Equipment: Keggle 15.5 gal and Igloo Cube Cooler

Temperature

Boil Time: 90 min
(10 Gal)
End of Boil Volume 12.48 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 81.8 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 35.0

Ingredients
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) Weyermann (3.0 SRM) Grain 1 44.4 %
10 lbs Pale Malt (2 Row) US Brewers Malt (1.8 SRM) Grain 2 37.0 %
3 lbs Vienna Malt (3.5 SRM) Grain 3 11.1 %
1 lbs Caramel/Crystal Malt -20L (20.0 SRM) Grain 4 3.7 %
1 lbs Caramel/Crystal Malt -40L (40.0 SRM) Grain 5 3.7 %
0.25 oz Warrior [15.00 %] -Boil 90.0 min Hop 6 6.0 IBUs
2.00 oz Chinook [11.10 %] -Boil 20.0 min Hop 7 20.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
2.00 oz Centennial [9.70 %] -Boil 15.0 min Hop 9 14.4 IBUs
2.00 oz Galaxy [14.00 %] -Boil 10.0 min Hop 10 15.1 IBUs
2.00 oz Zythos [10.90 %] -Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 0.6 %
Bitterness: 55.5 IBUs Calories: 32.0 kcal/12oz
Est Color: 7.4 SRM
Mash Profile
Mash Name: Single Infusion, Medium
Body, No Mash Out
Total Grain Weight: 27 lbs
Sparge Water: 9.86 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description
Step
Step Time

Mash In Add 33.75 qt of water at 165.9 F 154.0 F 60 min
Sparge Step: Fly sparge with 9.86 gal water at 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about