pick my hop schedule for my double IPA here are the hops I have. Amarillo fresh Chinook hops from my backyard. Citra Mosaic Galaxy Willamette fresh from my backyard. thanks guys...
3oz Willamette @ 60 minutes 1oz Mosaic @ 5 minutes 3oz Galaxy/Citra/Mosaic Flameout 2oz Galaxy/Mosaic dry hop for 3 days
1 oz each of willamette and chinook @60 1 oz willamette @30 1 oz each of chinook citra Amarillo @15 1 oz citra Galaxy @5 1 oz each of chinook citra galexy and Amarillo @ flame out 1 oz citra dry hop5 days
If it's just a hypothetical game assuming 6gal to the fermenter: Chinook leaf 1oz at 30min Willamette leaf 4oz at 8min Galaxy/Citra/Willamette 2-3oz each whirlpool for 30min at 170F Same addition for dryhop for 4-7days Personally, after using Mosaic only once, I'd make a trashcan addition at the end of the boil, during whirlpool, and dryhop. I've had it in great beers, just not mine. Otherwise you could add it to the whirlpool and dryhop in an equal amount to the others. So if that was the hops I had, this is how I would hypothetically hop my DIPA.
You got a bunch of feature hops to play with. Are you going for west coast? Maybe use Willamette and chinook early, chinook and Amarillo mid to late boil, whirl pool, and dry hop. I would use a light hand on the chinook and also use citra in the dry hop, with a light touch. If going for the rad fad NEIPA, you've got the right hops the make something like the averagely perfect recipe - it features citra mosaic and Galaxy. Bump the grist by 10-15 points to dips territory using 2row and maybe some sugar (have fun with it , but avoid anything with burnt sugar or dried far fruit flavors).
these all look really good...and give me ideas. I will be using a late addition light dry extract to take it up to 9abv. on top of my all grain which is the obvious 2 row, but I put carafoam, melinodian, munich, and crystal for a nice malty backbone. thinking of replacing the DME with a liquid Munich extract...for that nutty biscuity deliciousness.
I think the best IPA I've made so far includes 15% Munich 10L. You can probably mini-mash this in a muslin bag (60 min @ 152F) if you plan to do an extract-based recipe. If you don't have a lot of experience developing your own recipes (I don't), you might consider posting your final recipe here for the experts to review.
Chinook to bitter @FWH and 20-30 min Willamette to 1/1 IBU/OG all others for late additions and DH use some Munich, but replace some base with sugar for a IIPA, imho
