My DIPA AG experience

• Ok so it has been over a month now since I bottled my first DIPA AG recipe, the process was easy for a bigger beer. For anyone who is not doing AG should be I find the process more enjoyable and more room to tweek things in the recipe. The recipe I brewed took a lot of question asking on this forum and I thank you all of the input. My recipe was originally a stone arrogant bastard ale DIPA, which for the most part was brewed as the recipe was, except for different hops were used. The results, well lets say I won't be buying any beer from the store for awhile, its excellent, huge hop aroma, and a bite that takes your enamel off your teeth, it seems to just keep getting better as time passes! The only thing that I will change is use 1 oz. magnum or a substitute for bitterness instead of the 2 oz. that I used. More late additions and a flame out addition, and more dry hops additions. I used 5 oz. in my dry hop schedule, I am going to up it to 6-7 oz. @ 14 days. But the beer is awesome how it is but I feel making some changes can even make it better! Heres the recipe I did below!

DOUBLE IPA RECIPE 1.093/1.023 (5.5 Gal)
Grain Bill
14 lbs. - 2 Row Pale Malt
1 lb. - Crystal Malt (40L)
1 lb. - Munich Malt (10L)
1 lb. - Carapils
Hop Schedule
2.0 oz - Magnum (60 min.)
1 oz - chinook (15 min.)
1 oz- chinook ( 5 min.)
1 oz - Centennial (5 min.)
DRY HOP
1 oz cascade -dry hop 14 days
2 oz columbus- dry hop 14 days
2 oz centennial- dry hop 14 days

Yeast
Wyeast 1056 3.2 liter starter
Mash/Sparge/Boil
Mash at 152° for 90 min.
Sparge as usual
Cool and ferment at 66° to 68°