IPA at Big Brew

Hey fellas, here is the recipe I brought to BBD3. It just took 1st place out of 21 entries in the IPA category at the Stoney Creek Homebrew comp.

8 lbs. 2-row
3 lbs. maris otter
12oz. crystal 15
6 oz. honey malt
6 oz. white wheat malt
6 oz. caraPils
6 oz. corn sugar
.5 oz. simcoe (60 min)
.5 oz. simcoe (20 min)
.5 oz. each citra & galaxy (15 min)
.25 oz. simcoe (10 min)
.5 oz. each citra & galaxy (5 min)
1 oz. citra (1 min)
.5 oz. galaxy (1 min)
.25 oz. simcoe (1 min)
.5 oz. galaxy (dry hop 7 days)
.5 oz. centenial (dry hop 7 days)
1 oz. citra ( dry hop 3 days)

See you guys at the Dec. meeting!

way to go Kevin thanks for posting the recipe i'd like try it next time I do a IPA.HB>

Gratz man! That was a very tastey one!

I have a question about the hop add schedule and I have seen this more and more on recipe discussions.
My basic understanding of hop usage is >30 minutes is bittering only and you get a % extraction of the acids depending on time greater then 30 minutes.
Between 5 and 30 minutes is flavoring with the optimal conversion for flavor of 10-20 minutes. You start to convert flavor to bittering over 20 minutes.
<2 minutes in hot wort for aroma.
So, what is being accomplished by adding hops every 5 minutes from 5-30 minutes??

I believe the oils are still volatile between the 5 - 30 minute mark. It's like layering the hops in your beer. The oils are more volatile the longer the hops are in the boil. So you get different aspects of what the hops bring to the show. I also just like to add hops to an IPA. When I designed my last IPA I had a certain amout of hops I got from a friend. I could have just went the easy way and added some at 60, 30, 15 & 5 but that would be boring. So I added enough at 60 to get me about where I wanted my IBU's to be and I added the rest between the 20 - 1 minute marks to reach my target IBU level. Hope that somewhat answers your question. I'm not a scientist by anymeans. That's just what I've heard, read and have experimented with. Brew on!