Typically, how many total ounces of hops do you use on average when brewing a 5 gallon batch of American IPA? So for bittering, late additions, and dry-hopping.
14-16ish.
However many oz of Chinook or Columbus it takes to hit 70 IBU @ 60 mins. Then 8-10 oz in a 170F whirlpool/stand. 5-6 oz dry.
Edit - should’ve added for 5.5 gallons.
WOW! I don’t think I’ve ever used even half that much. I need to try your IPA!
I’ve been leaning more towards what IPAs used to be and have been nothing but happy. 5-6 oz per five gallons
60-70 IBU
Varied at 60
1oz CTZ at 20
2oz something at whirlpool
2oz something dry
Enough bittering hops to get to 60-70 IBUs
4 oz @ flameout
4 oz DH
Scaled to 5 gal, my last seven IPAs average 7.9 oz. ~25 g high-alpha for bittering (~30 IBU), then 50 g at 20 min, 10 min, whirlpool, and dry hop.
holy cow!
I’d love to share one with ya !
similar to jon, but half as much at whirlpool, about 4oz per keg dryhop. I do 10gal batches (actually 12 but I lose 1-2gallons over the process) and I average around 20-24ounce usage.
about 50 ibus bittering. couple ounces at 5 minutes, couple ounces at whirpool, 2 ounces dry hop.
I cant wait until hop extracts progress to where I can forgo dry hopping.
Having had a couple of Jon’s APAs I can tell you it’s well worth your time.
I just went through all my notes and 16 oz is the most hops I’ve ever used in a 5 gal batch - and that was a 14% ABV triple IPA. :o
Thanks, Sean. I know it sounds like a crazy amount but I’ll say in my defense that, if you look at Kelsey McNair’s recipe (maybe from his NHC presentation?) , his hop schedule is on a par with mine. And he’s done ok with his IPAs. Or actually the Le Cumbre recipes posted in Zymurgy - IIRC theirs used more. It’s funny, I get one of those out of my system and it’s on to kolsch and lagers for awhile. ;D
Pretty close to Jon. Scaled down from 6g, my last couple have been right around 13 oz. Have not yet foregone boild additions, but the next iteration will follow like his, with a 60 minute charge, looks to be around 2 oz Columbus, then 8 oz mix of Amarillo, Centennial, Citra, and Simcoe during whirlpool, and 1.5oz of each of those dry: so 16 oz for 6gallons
I’ve been looking at some pseudo-canonical recipes and I’m just having a terminology hangup - I brew ~8% beers with around 4 lb/bbl pretty frequently but I tend to think of them as IIPAs. My “IPAs” that I almost always have on tap run around 6.2-6.5% and 8 oz hops per 5 gal. I go to La Cumbre every chance I get, but I don’t think I’ve ever had two Elevated IPAs.
I just read the Kelsey McNair presentation and since I recently stocked up on hops, I think I’ll try to slip something in that vein but with your hop schedule into the rotation. If my math checks out, his recipe is just over 10 oz per 5 gal, and other than the malt bill being lighter (no Munich) actually looks a lot like my IIPAs. I maintain that my low boil temperature means I get more flavor and aroma out of my hops though. 
Thanks everyone for your responses. Keep 'em coming. I typically do 1.25 - 1.5 for bittering, my target being about 70 IBU. Then 5 oz. at 170* and 5 oz. dry hopping post fermentation. This is for a 6.8% ABV beer - Golden promise at 79%, Munich 10 at 14% and sugar at 7%. So a simple grain bill.
I have wondered if I am using too much. I have either bagged or used a cylindrical SS mesh hop filter for the hop stand. I’m not really happy with either as it seems there isn’t sufficient wort access to the interior of the hop cake to extract the oils.
I’ve tried using the Blichmann Hop Blocker - it didn’t block any hops that I could discern (yes I used it correctly). It completely plugged my plate chiller. I currently use a large stainless mesh circle encasing my dip tube in the boil kettle but it doesn’t keep all the hop particles out of my plate chiller either. I’m about to toss the plate chiller and go back to an immersion chiller just so I can let the hops swim free. I was enamoured with the plate chiller so that the wort would not be exposed to air below 170*, but hey, Denny uses an immersion chiller and I have not heard him complain about infections so… And at this point the possibility of an infection from a dirty plate chiller is probably more than from airborne sources.
Regardless I appreciate the input.
Steve, I’d say that’s a fair assessment. It’s one of the reasons that I gave up a plate chiller after a few uses. Another is the maintenance it required. The Hydra I use is pretty much as fast as a plate or CFC. AAMOF, a friend just tried a Hydra and ended up selling his Blichmann plate chiller because the Hydra was at least as fast and much easier. I don’t know why you’re worried about infection from the air. I’d be more concerned about infection from the hops you’re putting in at low temp, and I’m not worried about that!
Cool, been a while since I looked at his presentation. I thought I read a reference somewhere to one where he used more. The Project Dank from Le Cumbre recipe uses 18 oz after checking. Regardless, balancing the hops somewhat is the step after. 
I’d say 8 ounces on average. I tend to favor lower AA varieties, it’s just my preference. I’ve yet to notice any astringency issues cause by too much hop matter.
Max I’ve used? 16 oz. In a pils.
I start my AIPA off at 1.070, and target 70 IBUs (calculated, Tinseth). I want half my IBUs from a 60-minute addition, and the rest from 15 minutes onward. With high-alpha Warrior as the bittering addition, that means I’ve usually got 6-7 ounces of late additions, plus another 3-4 ounces of dry hops.
I think Mike McDole might do something similar, but my memory has been known to be faulty.
My standard IPA is modeled to somewhat mimic Sam’s electric vibrating football field continuous hop additions, at least in the late additions.
I usually use a blend of hops added every 5 minutes starting at 20 through flameout. Then, I add enough hops to bitter to a 1.1 BU:GU, and then dry hop with about 2 more oz after primary slows down.
I’ll change up the varieties of the hops, but its always that basic formula.