New answers tagged dry-hop
For a double IPA, I suggest a moderate-to-high bitterness and a massive hop flavor, with ABV in the 7.5-10% range. Denny is right-- You can really play with those hop additions and find your own groove. Remember, the later the addition, the more flavor in the final product. Given your specific hop requirements, here's what I would do for a 60 minute boil. ...
If you'd like to simplify your batch and increase the hop flavor and aroma, I'd make the following recommendations: Use just Simcoe for your bittering. It's likely you won't notice much of a difference in using or two types of hops since all of the aroma and hop flavor will boil off, leaving you with just bitterness. For your flavor hops, move them ...
Boil time is not dependent on hop additions. There is no set time to wait. You can add whatever you like whenever you like to get the results you want.
If you bottle the beer under the pellicle, make sure you open one every now and then to check for gushers. If you get them, pitch it all--otherwise you may end up with bottle bombs. Or, put that in a glass carboy and leave it in a closet for a year or two. Maybe it will turn into a good sour. You can always throw it out later.
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