I brewed an Imperial IPA about a year ago using 500 g of hops (for 20 liters) and 5 different hop varieties. I was quite happy with how it turned out, but it was maybe a bit muddled, slightly grassy and it could have been slightly drier. This year (on Sunday) its time to brew another Imperial IPA, and I will try reducing the hop amounts somewhat, and producing most of the bitterness using hop extract. The kettle hops will be Cascade, Centennial and Columbus, and for the dry hops Amarillo and Simcoe will be added as well. I’m going to ferment the beer using my new favorite yeast, WLP002, and will mash low to make sure the beer doesn’t finish too sweet. Here is the recipe:
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