# IPA Hop Schedule **URL:** \ **Category:** Beer Recipes\ **Created:** [June 10, 2016, 2:04pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414 "2016-06-10T14:04:42Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 2:04pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/1 "2016-06-10T14:04:42Z")
Happy Friday, brewing up a 6 gallon batch later this evening, and hoping for some feedback for my hop schedule. Looking to go after the NE IPA Style, so my first thought is to save majority of hops for the whirlpool / flameout. I just am wondering if adding all the hops in at the end will create a beautiful symphony or just kind of have the aroma be ‘overcrowded’. Malt bill - 13 lbs Pilsner 1 lb white wheat 1 lb flaked wheat 1/2 lb of carapils 1/2 lb of crystal 15 1/2 lb of dextrose - 10 mins left in boil .5 oz Columbus 60 .5 oz Columbus 10 minutes .5 oz Nelson Sauvin - 5 minutes 2 oz Columbus - 20 minute whirlpool 2 oz Mosaic - 20 minute whirlpool 1.5 oz Nelson Sauvin - 20 minute whirlpool 2 oz Galaxy - 20 minute whirlpool Thanks for the feedback! ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 2:26pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/2 "2016-06-10T14:26:05Z")
I can’t speak with any authority about NE IPA, but I like that blend of hops. They play well together and won’t be ‘overcrowded’. I always like dry hops for AIPA though. ---
**Author:** ![reverseapachemaster](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/reverseapachemaster/32/19_2.png) [@reverseapachemaster](https://forum.homebrewersassociation.org/u/reverseapachemaster)\ **Post date:** [June 10, 2016, 2:27pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/3 "2016-06-10T14:27:30Z")
I’d move the 5 and 10 minute additions to whirlpool and make any IBU adjustments necessary. I’m not opposed to those additions in general but you get less out of them in this kind of beer. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [June 10, 2016, 6:21pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/4 "2016-06-10T18:21:49Z")
> [@reverseapachemaster](#): > > I’d move the 5 and 10 minute additions to whirlpool and make any IBU adjustments necessary. I’m not opposed to those additions in general but you get less out of them in this kind of beer. Agreed. I also agree with Jon that a NE style IPA needs a big dry hop addition to give you that blast of hop aroma and hop oil haze that you’re looking for. ---
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 6:47pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/5 "2016-06-10T18:47:15Z")
> [@](#): > > I can’t speak with any authority about NE IPA, but I like that blend of hops. They play well together and won’t be ‘overcrowded’. I always like dry hops for AIPA though. Would it be good to do 1 oz per hop at whirlpool and take that extra oz and put it into dryhopping? ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 6:57pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/6 "2016-06-10T18:57:58Z")
> [@zsmith87](#): > > > [@](#): > > > > I can’t speak with any authority about NE IPA, but I like that blend of hops. They play well together and won’t be ‘overcrowded’. I always like dry hops for AIPA though. > > Would it be good to do 1 oz per hop at whirlpool and take that extra oz and put it into dryhopping? As a reference, I use ~ 2 oz/gallon in the whirlpool and an oz/gallon dry in most of my AIPAs. Past that it’s personal preference. ---
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 7:10pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/7 "2016-06-10T19:10:53Z")
> [@](#): > > > [@zsmith87](#): > > > > > [@](#): > > > > > > I can’t speak with any authority about NE IPA, but I like that blend of hops. They play well together and won’t be ‘overcrowded’. I always like dry hops for AIPA though. > > > > Would it be good to do 1 oz per hop at whirlpool and take that extra oz and put it into dryhopping? > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > As a reference, I use ~ 2 oz/gallon in the whirlpool and an oz/gallon dry in most of my AIPAs. Past that it’s personal preference. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 7:17pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/8 "2016-06-10T19:17:42Z")
> [@zsmith87](#): > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. ---
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 7:23pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/9 "2016-06-10T19:23:24Z")
> [@](#): > > > [@zsmith87](#): > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 7:25pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/10 "2016-06-10T19:25:14Z")
> [@zsmith87](#): > > > [@](#): > > > > > [@zsmith87](#): > > > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. > > To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought. ---
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 7:33pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/11 "2016-06-10T19:33:20Z")
> [@](#): > > > [@zsmith87](#): > > > > > [@](#): > > > > > > > [@zsmith87](#): > > > > > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > > > > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. > > > > To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. > > Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought. To be honest, I’ve never done that before. Tonight might be the right time to try. Do I start chilling right after the boil is over? Chill down to 170-180, toss in the hops, put the lid back on the pot, let sit for 20 minutes, then chill down to pitching temps? ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 7:38pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/12 "2016-06-10T19:38:16Z")
> [@zsmith87](#): > > > [@](#): > > > > > [@zsmith87](#): > > > > > > > [@](#): > > > > > > > > > [@zsmith87](#): > > > > > > > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > > > > > > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. > > > > > > To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. > > > > Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought. > > To be honest, I’ve never done that before. Tonight might be the right time to try. Do I start chilling right after the boil is over? Chill down to 170-180, toss in the hops, put the lid back on the pot, let sit for 20 minutes, then chill down to pitching temps? Yeah, chill after flameout, to 175-170F, add your hops and stir thoroughly every few minutes. I go 45 mins for IPA, some go longer. Finish chilling after. ---
**Author:** ![zsmith87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/zsmith87/32/7967_2.png) [@zsmith87](https://forum.homebrewersassociation.org/u/zsmith87)\ **Post date:** [June 10, 2016, 8:00pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/13 "2016-06-10T20:00:12Z")
> [@](#): > > > [@zsmith87](#): > > > > > [@](#): > > > > > > > [@zsmith87](#): > > > > > > > > > [@](#): > > > > > > > > > > > [@zsmith87](#): > > > > > > > > > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > > > > > > > > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. > > > > > > > > To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. > > > > > > Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought. > > > > To be honest, I’ve never done that before. Tonight might be the right time to try. Do I start chilling right after the boil is over? Chill down to 170-180, toss in the hops, put the lid back on the pot, let sit for 20 minutes, then chill down to pitching temps? > > Yeah, chill after flameout, to 175-170F, add your hops and stir thoroughly every few minutes. I go 45 mins for IPA, some go longer. Finish chilling after. So per this, what is the point of the flameout? If I’m not adding any hops at the end of the boil, can’t I just start chilling as soon as I turn the flame off and the boil is over? Thanks for all the pointers, I’m still relatively new to the hobby. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 10, 2016, 9:30pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/14 "2016-06-10T21:30:53Z")
> [@zsmith87](#): > > So per this, what is the point of the flameout? If I’m not adding any hops at the end of the boil, can’t I just start chilling as soon as I turn the flame off and the boil is over? Yes, this is what I mean. I’m not talking about a flameout hop addition. At the end of the boil turn off the flame (flameout), immediately cool to 175-170F and add your hops to steep. Good luck! ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [June 11, 2016, 1:16am UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/15 "2016-06-11T01:16:28Z")
I find Trillium’s IPAs to be really soft on the bitterness. I wouldn’t add any gypsum and rely on Calcium Chloride only for water additions. Definitely keep the IBUs to 60 or less. And load up the dry hops (8oz like you were planning sounds good). And I’m with Jon that you should wait until at least 170F before adding your whirlpool addition. ---
**Author:** ![smitty2282](https://avatars.discourse-cdn.com/v4/letter/s/4da419/32.png) [@smitty2282](https://forum.homebrewersassociation.org/u/smitty2282)\ **Post date:** [November 29, 2016, 7:40pm UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/16 "2016-11-29T19:40:21Z")
> [@zsmith87](#): > > > [@](#): > > > > > [@zsmith87](#): > > > > > > > [@](#): > > > > > > > > > [@zsmith87](#): > > > > > > > > > > > [@](#): > > > > > > > > > > > > > [@zsmith87](#): > > > > > > > > > > > > > > Ok, thanks, that helps. I realized that I completely forgot to add in the fact of dry hopping. Which was planning on doing 6-8 oz. Appreciate the info. > > > > > > > > > > > > And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too. > > > > > > > > > > To be truthful I’m trying to go after this beer [http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/](http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/). Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz. > > > > > > > > Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought. > > > > > > To be honest, I’ve never done that before. Tonight might be the right time to try. Do I start chilling right after the boil is over? Chill down to 170-180, toss in the hops, put the lid back on the pot, let sit for 20 minutes, then chill down to pitching temps? > > > > Yeah, chill after flameout, to 175-170F, add your hops and stir thoroughly every few minutes. I go 45 mins for IPA, some go longer. Finish chilling after. > > So per this, what is the point of the flameout? If I’m not adding any hops at the end of the boil, can’t I just start chilling as soon as I turn the flame off and the boil is over? > > Thanks for all the pointers, I’m still relatively new to the hobby. So how did this come out? Scaled Way Up is probably the best IPA that ever came out of Trillium. I’d like to give this one a shot myself. ---
**Author:** ![bboy9000](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/bboy9000/32/1837_2.png) [@bboy9000](https://forum.homebrewersassociation.org/u/bboy9000)\ **Post date:** [November 30, 2016, 4:06am UTC](https://forum.homebrewersassociation.org/t/ipa-hop-schedule/23414/17 "2016-11-30T04:06:55Z")
Not a NE IPA fan but I’ve only had Heady Topper.  From what I’ve heard and read maybe consider adding some dry hops during active fermentation and using a yeast such as Conan or Wyeast 1318 (London Ale III).  Also, I’ve found an ounce of magnum for the 60 min bittering addition is clean enough to allow the fruitiness of later hops to come through.