FWIW, a lot of IPAs these days are at 1-1.2 BU:GU. A lot more goes into perceived bitterness than just an IBU number or ratio - your grist (things like crystal malts especially), mash temp, attenuation,etc., all play a part in how you perceive bitterness. Even the bittering hop you pick has a big role - bitter with a hop like Columbus or Chinook and you get a more coarse IPA-like bitterness (pleasantly coarse IMO), but bitter with Warrior or Magnum and you get a softer, smoother bitterness.
Hoosier,
So in your professional opinion. Would you swap out the Bravo>>> for Magnum as the 1st Wort Hop?
I’ve never used Bravo…
This is my 1st attempt at a IPA…
Professional is a stretch - I’ve brewed a lot of beer but none for cash. :D I’d go with it as is and see what you think. Let us know !
German Merkur is even smoother than magnum IMO for high alpha bittering hop- it has lower Co-Humulone level than magnum. Ive switched over to it and been happy.
Wort-HOG
Thanks for the suggestion sir! 
…Ill see if my brew store carries it… If they do gonna use that instead of the magnum
No worries f they don’t. Magnum works quite well also.
Ok cool
So many choices (ingredients + hops/ combos) so little time to brew LOL
Too bad making beer is not like a 1 day make and 1 day drink…lol
I’d say keep the Bravo. I heard an amazing seminar about hops from Stan Hieronymus. One of the takeaways from it was using a little bit of Bravo bumped up the profile of other hops. An intriguing concept…enough so that I ordered some Bravo to try it out.
Ken, in the last few years, it’s been shown that cohumulone isn’t as important to “smothness” as was previously thought. Also, I would argue that an IPA doesn’t benefit from smooth, low key bitterness…at least for me. I want a firm, assertive bitterness in my IPA.
I can’t argue it Denny. i do prefer smooth bitterness vs bite so hard I cringe in IPA…just my preference I would agree that perceiving the contribution for me has been with my pale yellow beers like pils, so I just have continued to use merkur.
Mr Denny,
Thanks again :) sir!
Quick ?
Denny’s Fav. Yeast…does this yeast work great with dry hopping??
I’ve heard some Malty Yeast cover up the dry hop …hence my question
Last ? Promise 
So the way you plan out your Hop schedule as per how you answered this thread…do you do the same with other beer styles besides IPAs…
Get your bittering units then add your flavor aroma hops??
WY1450 is misperceived as a “malty” yeast…it accentuates mouthfeel, but not really malt. I “discovered” it when I was formulating my Rye IPA recipe, which is dry hopped. In fact, I’d say 90% of the beers I use it for are dry hopped, so no worries there.
And yes, that’s my basic hop strategy with any beer. But keep in mind that if I want more late hops and they make the recipe exceed the bitterness I want, I’ll cut back the bittering hops to compensate.
Mr Denny
My sincere thanks to you and others on here!
I’ve learned so much so fast …sounds corny but I have improved my beers so much with everyone’s help on here…! Cheers sir!
Oh and I pass on the knowledge as well to others too
And that is what homebrewing is all about!