Looking for hoppy IPA

I'm looking for a hoppy IPA, authentic if possible and all grain
Regards
Andrew

A couple of questions -- what is hoppy to you? Bitterness? Or flavor/aroma? I have a great recipe for IPA, but it's not all that bitter -- amazing flavor and aroma, though.

Also, what do you mean by authentic? Authentic to the original IPAs way back in the 1800s? Or authentic in that it follows the current style guidelines? Or British hops instead of American hops?

Several versions of my IPA recipe are posted here at HBA. The thread is kind of misordered due to a software upgrade, but if you read through you'll see several versions of the IPA recipe. The same shop also sells a kit based on the recipe, so you can check that as well: Rising Sun JPA all-grain kit. This is an American-style IPA, using US hops, but British and German malts, for the most part (at least the latest version). It fits into the current style guidelines, but definitely isn't traditional in the sense of being British-style. Take a look and let me know if you have any questions.

Thanks for the advice CJ, I am going to try your rising sun recipe, do you think it would be ok to use wlp007 dry english ale yeast as I have a 2 lt starter of this on the go.
Thanks again
Andrew

Yeah, it'll work out great with 007. I like Wyeast 1026 British Cask Ale, but any good British or American ale strain will be good.

Let me know how it turns out.  

Here is My favorite !

HOPPY DEVIL H.D.-7-
Brew Type: All Grain Date: 11/28/2005
Style: India Pale Ale Brewer: Den & Sal
Batch Size: 11.00 gal Assistant Brewer:  
Boil Volume: 14.04 gal Boil Time: 75 min
Brewhouse Efficiency: 75.0 %

Brewing Steps Check Time Step
1-2 Days Before Brewing Make Yeast Starter: American Ale (Wyeast Labs #1056) [Starter 4 oz]
11/28/2005 Clean and prepare equipment.
--  Measure ingredients, crush grains.
--  Prepare 19.31 gal water for brewing
--  Prepare Ingredients for Mash
Amount Item Type
23.05 lb Pale Malt, Maris Otter (3.0 SRM) Grain
1.05 lb Cara-Pils/Dextrine (2.0 SRM) Grain
1.05 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
1.05 lb Caramunich Malt (56.0 SRM) Grain
1.05 lb Munich Malt - 20L (20.0 SRM) Grain

2 min Mash Ingredients
Protein Rest: Add 6.13 gal of water at 132.9 F
30 min - Hold mash at 122.0 F for 30 min
2 min Saccrification: Add 5.45 gal of water at 198.1 F
30 min - Hold mash at 154.0 F for 30 min
2 min Mash Out: Add 4.77 gal of water at 206.1 F
10 min - Hold mash at 168.0 F for 10 min
--  Sparge with 2.96 gal of 168.0 F water.
--  Add water to achieve boil volume of 14.04 gal
--  Estimated Pre-boil Gravity is: 1.054 SG with all grains/extracts added
Boil for 75 min Start to Boil.
15 min into boil Add 3.16 oz Columbus (Tomahawk) [14.00%] (60 min)
60 min into boil Add 2.20 items Whirlfloc Tablet (Boil 15.0 min)
65 min into boil Add 2.11 oz Tettnang [4.50%] (10 min)
65 min into boil Add 2.11 oz Cascade [5.50%] (10 min)
74 min into boil Add 2.11 oz Cascade [5.50%] (1 min)
--  Cool wort to fermentation temperature
--  Add water (as needed) to achieve volume of 11.00 gal
--  Siphon wort to primary fermenter and aerate wort.
--  Add Ingredients to Fermenter
Amount Item Type
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 4 oz] Yeast-Ale

11/28/2005 Measure Original Gravity: ________ (Estimate: 1.069 SG)
11/28/2005 Measure Batch Volume: ________ (Estimate: 11.00 gal)
4 days Ferment in primary for 4 days at 68.0 F
12/2/2005 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
--  Add Ingredients to Fermenter
Amount Item Type
2.10 oz Cascade [5.50%] (Dry Hop 3 days) Hops

12/9/2005 Measure Final Gravity: ________ (Estimate: 1.016 SG)
--  Bottle beer at 60.0 F with 4.2 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
1/6/2006 Sample and enjoy!

Taste Rating (50 possible points): 35.0