Beer Forum

everybody has an opinion. FWH, 90 mins, 60 mins for bittering. 20-10 min for "flavor", 5min-KO for aroma. some people believe in only bittering than KO.

im just curious what peoples thoughts are on their hops schedules and why you use it. there are lots of ways we all make our IPAs, but it might be nice to break down WHY we do it that way and hear others opinions and results...

I like lots of late hops (every 5 mins starting from 20 mins down to flame out, plus dry) with just enough FWH to bring the IBUs up to a 1:1 BU:GU ratio.

HTH-

I've had a lot of luck with late hops + dry hopping.

The one I tried with just late hops didn't quite have the same flavour profile. (And by all late hops I mean the bittering ones too. Four hop additions total from 15, 10, 5 and 0 minutes).