The recipe is for a black IPA and I was given the advice to pair Simcoe and Chinook with what would have been an all Columbus IPA. I have 2 packs of Columbus that are each 2 oz and a single oz of the other two hops.
The way I really have liked to do my IPAs is to use a small amount for bittering (15-20 IBUs), and do a standard 15 and 5 min addition, along with a whirlpool that shoots for 90+ IBUs. And then a good size dry hop. I’m figuring I’ll be using a 2 oz pack of Columbus and both oz of the others.
It seems that both the Simcoe and Chinook would be best at 5 mins, maybe the whirlpool?, and the dry hop. How would you divvy up the hops to achieve a nice dankness?
The way I really have liked to do my IPAs is to use a small amount for bittering (15-20 IBUs), and do a standard 15 and 5 min addition, along with a whirlpool that shoots for 90+ IBUs. And then a good size dry hop. I’m figuring I’ll be using a 2 oz pack of Columbus and both oz of the others.
It seems that both the Simcoe and Chinook would be best at 5 mins, maybe the whirlpool?, and the dry hop. How would you divvy up the hops to achieve a nice dankness?