[trapae]

The reason I started the post is that I recently made an IPA with IBU of 76 (Calc by beersmith) with only 20 IBU from 60 min magnum bittering.  14 IBUs from centennial FWH, and the rest from centennial/columbus 15,10 and 5 min.  It was bitter, but very smooth and pleasing if I do say so myself.  I tested it against several commertial IPAs and most found it more pleasing (which is of course personal preference).  I was just wondering if it was that most of the IBUs were late? 

[erockrph]

The reason I started the post is that I recently made an IPA with IBU of 76 (Calc by beersmith) with only 20 IBU from 60 min magnum bittering.  14 IBUs from centennial FWH, and the rest from centennial/columbus 15,10 and 5 min.  It was bitter, but very smooth and pleasing if I do say so myself.  I tested it against several commertial IPAs and most found it more pleasing (which is of course personal preference).  I was just wondering if it was that most of the IBUs were late?

That, and your choice of Magnum for your bittering hop. Magnum gives a pretty smooth/clean bitterness. There are other varieties that have more bite to them like Chinook and Columbus. When used at 60 minutes, they leave a more aggressive, lingering bitterness.

First Wort Hopping and late/flameout/whirlpool hopping leave a much smoother bitterness than a traditional 60-minute bittering charge.