That’s what I do for every batch of IPA that I make. I was just tweaking the recipe for my next brew, an IPA. It has 12.5 oz. I have gone over a pound, but my impression is that when I do that the beer tastes weird until it is about a month old then it shines. It is like one hop flavor dominates (last time it was a lemon bomb).
Yep, I resemble that, too. 12-16 is about right for my AIPA tastes.
Same here. For 3 gallons, that is 
What he said. Based on his advice, I used 14 oz of hops in my last IPA. I tried a sample yesterday after a week in the bottle (I know, I know…I’m impatient) and it is a helluva awesome IPA. I camn only imagine it will get better after another 1-2 weeks in the bottle.
My last beer, a fruit forward IPA, other than the FWH and 60 min bittering additions, I added my only other (late addition) hops at 2 minutes and then let the hops sit for 7 or 8 minutes after flameout without additional cooling of the wort, and stirred a couple times in that timeframe. The hops were in a suspended 5-gal paint strainer bag, so after the 8 minutes and just before chilling the wort I twirled the hop bag and squeezed it pretty well with tongs when removing it, and I like the samples I’ve tried of the finished beer, although the kegs aren’t tapped yet - tons of hop flavor + some managed bitterness but not at all jaw slacking.
It did save some time. I had calculated 50 IBUs and tastes right in that ballpark.
I’ve only used 16oz when I did a Pliney clone once and wasn’t that impressed with the hoppyness. I just brewed a batch with 8oz hoping the timed additions come out well. Think I will bumped the next to 12oz and see how I like it.
Yeah. That’s about right. I’ve used 22 oz before in a 5 gallon batch. I just did a 16 oz whirlpool addition in my last 11 gallon IPA batch. So it ended up being 21 oz in the kettle, which is the most I’ve ever had in the kettle. I had a lot of sludge, but I’d certainly do it again! 6 oz will go into each keg for dry hops.
Not sure about the science behind this but their are delicious and aromatic compounds in hops that can boil away if hops are added to high heat for too long. This is why I typically only do bittering (.5oz), flame out (1oz), and post-boil 170-180F additions (4oz).
I’m not a big bitter-guy but I try to avoid getting the grassy hop flavor/aroma. So far this strategy has worked well with my pale ales. 4 ounces of Nelson Sauvin in post boil with 4 more ounces in dry-hop along with 3.5lbs of frozen blackberries.
Cheers