Which IPA batch to dry hop

I sometimes make 2.5 gallon batches with LME to test out hops. I say go ahead and put an oz of Amarillo in IPA 1. I usually just pitch pellets into primary and give it 4-5 days then I cold crash for a few days, add about a 1/4 - 1/2 tsp of gelatin dissolved in boiled water and throw it in. Wait another 2 days then keg or bottle. Go for it.

 

I'd dry hop IPA1 with 1 to 2 oz of Galaxy and IPA2 with 1 to 2 oz of Centennial. IMHO, you can't really have an IPA without dry hopping. Cheers!

 

+1 to @utahbeerdude put the centenial right to it. it will be tasty!!!!!

 

Also agree with@Utahbeerdude. If you are setting out to brew an American IPA, dry hops are pretty much expected. I'm not saying you can't make a lovely beer without them, and someone out there probably has a favorite example to prove me wrong, rules and exceptions, you know?. Perhaps if you want to maximize the contrast in beers that you have available, don't dry hop the beer with the Munich in it and pass it off as an American pale amber. Could be helpful if you are sharing beers and some of the recipients are not into hops. However, everyone loves galaxy, so I doubt a dry hopped beer #1 would offend anyone.

 

Dry hop both.

 

Personally, I wouldn't brew an IPA without dry hopping and expect for it to be recognizable as an IPA, even for an English Style IPA.

 

2 ounces of dry hop in 2.5 gallons is not excessive. I brew 2.5 gallon batches and put 4.5 ounces in my last 4.6% pale ale and felt like it could have used more, but I like a lot of hops.

 

If you are referring to my post where I specified that American IPA is pretty much expected to be dry hopped, I confess I was thinking there was an English IPA that I liked that did not have dry hops listed in the recipe in Mitch Steele's book. I was thinking it was Bengal Lancer but now that I have had a look, it seems it is Worthington White Shield. Google has led me to this quote from Wikipedia: "Not as hoppy as a modern IPA, it is today sometimes classed as a "premium bitter." I don't get to drink English IPA very often so am admittedly out of touch with how it is being brewed. I only had White Shield one time, from a bottle that probably travelled a thousand miles and sat on shelf for 11 months, so I imagine I was influenced by nostalgia as much as anything real.