Originally Posted by
GrainReaper
For an English IPA I prefer phoenix hops for bittering, and wilamette and East Kent Goldings for flavor and aroma additions.
As for a west coast IPA I prefer to do larger late hop additions of centennial and/or cascade for big time hop aroma and flavor. Granted there is substantially less bitterness in each ounce later in the boil, but the flavor trade off for using several ounces then is phenomenal!
I brewed the Pliny the elder clone last year, it had a total of 12.5 oz of hops for the 5 gallon batch
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