JZ's American IPA: No Dry Hopping

[Mills]

I would like to hear from those that have brewed Jamil's IPA from BCS. I have it in the fermenter brewed as is from the book. I am curious to see how it comes out due to the fact that the recipe calls for no dry hopping. Who has made this before? How do the hops come through. Did you end up dry hopping yours?

Mills

[San_Diego_Matt]

I haven't brewed his IPA yet, but I have brewed the hoppy red he has in there, the West Coast Blaster. it too does not call for dry hopping, but did call for 2 oz at 10 minutes and 2oz at flame out. I'm a big time hop head and I don't think it needs a dry hop.

My goal with the BCS recipes though, is to brew them as they're called for the first time and then make changes from there.

[Mills]

That is my practice as well. I am going to let it finish, keg it and if I think it needs it I will dry hop in another keg.

Mills

[ninetoedbrewing]

That is my practice as well. I am going to let it finish, keg it and if I think it needs it I will dry hop in another keg.

Mills

I've brewed it about half a dozen times. It turns out great without any dry hopping (its medaled for me). While I've thought about dry hopping it, every time I decide it is good enough as-is.

Enjoy!

[Mills]

Thanks for the feedback nine. I am brewing this for a competition coming up and that was my plan too. How old was it when it placed for you?

Mills

[siwelwerd]

I feel it benefits greatly from dry hopping, at least on my setup. I'm not certain I chill fast enough to lock in all that hoppy goodness, so I need to add some more with dry hopping. Give it a taste, and trust your palate.

[brewinhard]

Definitely dry hop this one. I love a big hop aroma in my IPA's and feel that it is hard to get too much in a beer of that style. I would say at least 2 0z, if not more like 4 to be really pleased....

[ninetoedbrewing]

Thanks for the feedback nine. I am brewing this for a competition coming up and that was my plan too. How old was it when it placed for you?

Mills

It peaks at 4-5 weeks from brew day. Usually 11 days in the fermenter, keg and slowly bring up to carbonation (12 psi @ 40 deg F) for about a week.