How about this for an IPA?

[Skittlebrau]

Back on topic, I'm fully stoked about this recipe.

[Skittlebrau]

I'm now fancying adding a bit of Amber malt to this for an added flavour dimension. Anyone give me a steer on how much? I'd want it subtle but noticeable...

[WishboneBrewery]

I'm trying this, gone for 1% on my latest, 2% probably wouldn't be too much.

[Skittlebrau]

I've got it at 1.88% at the moment, I'll leave it there and see how it comes out. How is it tasting in yours?

[WishboneBrewery]

dunno yet, its in the FV.

[darkonnis]

What yeast had you planned to use? Reason I ask is I've been looking at IPA's myself and just about everything suggests going for the bottom end of the mash spectrum with a high attenuating yest to make it quite dry so you can really show off your hop profile. I was thinking baout using WLP0001 (california ale) and mashing mine at between 60 and 62 depending on how i feel on the day
Cooky

[Skittlebrau]

This was mashed at 66 and I've used reclaimed Buxton Brewery yeast, which I think might actually be US-05.

[super_simian]

Ok Chocobob, don't go below 64 'till you know what you're really up to!

[darkonnis]

I do just fine thanks that was one of my better ones actually despite being a total flop, it tasted nothing like what I or anyone else was expecting. Of course, its easy to read that something isn't possible, but then of course there would be no space travel, proof of anti-matter, proof of alien life (even if its now dead), virgin (the brand), vast empires or seafood pizza. Apparently they couldn't be done, or just wouldn't work. Arm chair warriors are sometimes wrong of course and there is no substitute for experience.

Back on topic,
Very interested to see how this turned out and quite looking forward to doing my own

[Deebee]

Why, because you get slightly different flavours & aromas from Dry hopping... so to full appreciate a Single hopped beer you should do one with just boil hops and another that is dry hopped.
Easy to resolve, split the wort between two fermenters and dry hop one of them... though if you're going dry hop, do it at 5-6g per litre for full effect You'll thank me for it

I have followdthis advice before. And seeing as yoy have or do work at a micro i have no arguments. My hop bomb will likely have around 150 in dry hops.

[WishboneBrewery]

however, I have no experience of dry Hopping in the fermenters at work, I can but try to influence opinion in my place of work