Hopping an IPA

[booldawg]

Next up is an IPA. Looking at other peoples recipes there seems to be two methods of hopping;

1) Chuck in all your bittering hops for the entire boil.
2) Introduce your hops in 10 minute intervals throughout the boil.

Is there any benefit from using method 2? It would use alot more hops to acheive the same IBUs as method 1.

Also would you use alot more aroma hops for an IPA? For normal pale ales I use around 20g in a 20L brew length.
No doubt an IPA would benefit from a long time conditioning to allow the hops to mellow?

[Whorst]

Are you referring to an English IPA? Over here they(non-English ones) start at 1.060+ and are not aged. Brewers want the full hop experience to be center stage. If you want to showcase hops(English ones, or US ones) use S-05. If you're going to start adding hops every 10 minutes, start at 30, if doing a 60 minute boil. You'll get big time hop flavor.

[booldawg]

It will be more of an English style IPA hopped with Fuggles and Goldings. I've planned for about 50 IBUs with an ABV of around the 6% mark.

I am planning an APA for later in the year with cascade and amarillo.