Bottoms_Up
Well-Known Member
This subject has probably been discussed in the past, but since there has been so much more recent experience with double IPA's, I was hoping if it could be discussed again.
I know that there's no size-fits-all in homebrewing, but that there can be very general rules-of-thumb for most approaches. Therefore, based on experience, and what seems to work best overall, I'm looking for some very GENERAL guidelines for the total quantity of hops (range) used in double IPAs, and the general split between whirlpool hops and dry hops, assuming that only a bittering hop is used during the boil.
In other words,
1. Is there a general lower and upper limit in the total quantity of hops used (other than the bittering hop) in a double-IPA?
2. Do you generally use more hops in the dry hop schedule than in the whirlpool? Are they generally about equal? Or do you use more in the whirlpool than the dry hop? If they are not equal, what is the approximate split?
Thank you.
I know that there's no size-fits-all in homebrewing, but that there can be very general rules-of-thumb for most approaches. Therefore, based on experience, and what seems to work best overall, I'm looking for some very GENERAL guidelines for the total quantity of hops (range) used in double IPAs, and the general split between whirlpool hops and dry hops, assuming that only a bittering hop is used during the boil.
In other words,
1. Is there a general lower and upper limit in the total quantity of hops used (other than the bittering hop) in a double-IPA?
2. Do you generally use more hops in the dry hop schedule than in the whirlpool? Are they generally about equal? Or do you use more in the whirlpool than the dry hop? If they are not equal, what is the approximate split?
Thank you.