BCS IPA

[John Sand]

I plan to brew an IPA tomorrow. I'm thinking the American IPA from Brewing Classic Styles, with some changes.
Here is the original recipe:
12.75# two row
.75# Munich
1# C15
.25# C40
1oz Horizon@60
1oz Centennial@10
1oz Simcoe@5
1oz Amarillo@0

I'll sub for the Horizon with Warrior or Chinook because I have them. I also plan to dry hop, possibly with Amarillo, Centennial and/or Columbus.
I'm also diving into water adjustments. Brewer's Friend shows that a couple of teaspoons of gypsum will bring my water into profile for an IPA.
Any suggestions?

[BlackDuck]

I can't speak to the gypsum since I've never used it. But your hop choices are just fine. Any of those and in any combination should work for an IPA.

[Beer-lord]

My last 3 beers have used no 5.2 stabilizer and only gypsum, Epsom and calcium chloride based on my local water reading. I do notice a difference, though slight, in my aroma and am happy with it.
Does your recipe not have you dry hop? For me, it's not an IPA without some.



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[John Sand]

The recipe does not call for a dry hop, I don't think there are any dry hops in BCS. Maybe they were keeping it simple. I agree that a good IPA or APA needs dry hopping.