BeerBorg

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?

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.

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.



Sent from my iPad using Tapatalk

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.