Hello, I'm brewing a "Double IPA" "North of the Pines Pale Ale", and the instructions ask for "5 oz of Simcoe hops". The Instructions explain when are where to add "3 oz of Simcoe" but DOES NOT say when to add those "2 oz of Simcoe hops" out "5" Do you add those "2 oz of Simcoe" after primary fermenting? mid fermenting ? Please Advised? - see the link/instructions below. Cheers !!! Mk. http://www.brewersfriend.com/homebrew/recipe/view/300377/north-of-the-pines-pale-ale Setup Double check that all ingredients are on hand. Make sure ice is on hand for ice bath, or fill up freezer trays. Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc). This recipe calls for 6.37 gal (25.5 qt) of water given the recipe and your equipment profile. Clean workspace and setup equipment. Begin heating strike water in main cook pot. (175F / 79C is general target temp) Add brewing salts as recipe calls for or to style. Weigh out and mill grains if not already milled. Prepare hops additions. Take yeast out of fridge if using liquid ale yeast. Mash When strike water is ready, submerge grain bag and begin mash. Place lid on kettle and ensure temperature is maintained. Mash Step 1 - 152 F for 60 min, 16 qt, type: Infusion. Mash Step 1 - Start mash timer, set for 60 min. Mash Step 1 - Complete. Mash Step 2 - 170 F for 15 min, 6 qt, type: Sparge. Mash Step 2 - Start mash timer, set for 15 min. Mash Step 2 - Complete. Mash complete, remove grain bag from kettle. Boil Fill kettle to a pre-boil volume of 4.7 gal (18.8 qt). Set kettle to high heat. Add dry / liquid malt extract to kettle. Prepare for boil, watch for boil over. Start boil timer, set for 60 minutes. Add 1 oz of Bravo at 60 min. Prepare ice bath at 10 min. Begin sanitizing lid of kettle at 10 min. Add 1 oz of Simcoe at 5 min. Boil complete. Flame out. Finish Whirlpool 2 oz of Simcoe for 20 min at 180 F. Cool wort down to ~70F / 21C. Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief. When wort is cooled to ~70F / 21C, transfer wort into fermenter. Top off fermenter with water to desired batch size. Aerate wort by shaking, rocking, splashing, or with aeration stone. Take gravity reading. Pitch yeast. Fit with airlock or blow off tube for high gravity or dark beers. Move fermenter to temperature stable area protected from light. Clean up equipment.