I did a little experiment with hop additions in an IPA last summer.
- 60 and 15min additions only
- 20/15/10/5/1 min additions only
- 60/15/10/5/1 min additions and dry hopped.
All used the exact same recipe (except hop addition amounts and times) and all were hopped to the same IBU.
#1 was ok, but lacked that big hop aroma and flavor.
#2 was terrible IMO. I was reading about hop bursting and that’s what got me doing this experiment. I did NOT like this idea of hopbursting with heavy late additions. To me it’s a waste of hops.
#3 was hands down the best. I’ve also made the same beer in the past with the same additions as #3, but without dry hopping and it’s not even close to as good as with dry hopping.
So, what I learned: I like a nice heavy dose of bittering at 60min accompanied with multiple late additions during the last 15min of the boil along with a nice dose of dry hopping. I dry hop with no less then 2oz of hops and usually 3oz. I have also figured out that I prefer a clean, neutral bittering hop like Magnum. I usually can’t tell the difference in bittering hops and if I can, I’ve prefered something clean and neutral. So most of my IPA’s, APA’s and anything I want on the hoppier side, I bitter with Magnum. And to me all the American ‘C’ hops are great for later additions and dry hopping.