RCE English IPA

[FrozenInTime]

This is what myhorselikesbeer and myself came up with for a true English style IPA. So far it looks/taste promising. Mine is chilling in the keg, ready to try if I ever get rid of this freeking flu that is kicking my arse. It tasted good when it was kegged but I was surprised at how little of a hops aroma was there. I will do this again but will try to figure out the right amounts of hops to give that in your face aroma in the glass. Question, is a true english IPA supposed to be in your face, or not? This is for a 5 gallon batch. This is also the first time I have used Marris Otter and these hops. What do y'all thunk? Feel free to leave remarks, good or bad.

2.00 tsp Gypsum (Calcium Sulfate)
1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 mins)
10.5 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
0.75 oz Admiral [14.75 %] - First Wort 60.0 min
0.75 oz Goldings, East Kent [5.00 %] - Boil 20.0 min
0.50 oz Sovereign [5.30 %] - Boil 20.0 min
0.50 oz Sovereign [5.30 %] - Boil 0.0 min
1.0 pkg Nottingham (Danstar)
0.25 oz Admiral [14.75 %] - Dry Hop 3.0 Days prior to kegging
0.25 oz Goldings, East Kent [5.00 %] - Dry Hop 3.0 days prior to kegging

[BlackDuck]

I am not sure how much aroma should be in a true English IPA. But if you are looking for the in your face aroma, .50 ounce at 0 minutes and .50 ounce dry hop isn't going to get it done. I just started drinking my sessioin IPA, which was a 5 gallon batch also. I put 6.25 total ounces of hops at T-5 minutes and dry hopping. It has a great aroma. So, consider increasing your really late additions and dry hop amounts.

I will also add the type of hops on those late additions is really important also. I'm not really familiar with the ones you chose, so I can't comment if they are good aroma hops or not. But, make sure your late additions or classified as dual purpose or aroma.