I was given an IPA recipe by the head brewer of one the leading craft brewers in the UK, the beer is widely sold in cans and uses Centennial, Mosaic and Comet hops. It's good. He simply scaled down the recipe to my brew length in beersmith. In total there are approx 11g hops per litre, which is pretty average. It's a hoppy, aromatic IPA.
I made the recipe and compared my beer with the brewery canned version. I've also had the beer on draught a few times. My beer was noticeably more hoppy, in the first few weeks at least. I was surprised by the difference, which I put down to freshness and perhaps lack of filtering. The hops for that first batch came from Maltmiller and were noticeably sticky, fresh and aromatic. I still use that recipe as a template but I scale the hops back, around 7 or 8g per litre. I rarely go over 10g per litre in any beer, and I consider the hoppy beers I do to be pretty hoppy. YMMV. I don't do hop soup. I've drunk a lot of other people's home brews and people seem to have differing success in extracting hoppiness and preserving it into the final beer. Or buy hops of varying quality I guess. Hop quality and freshness is a big factor in hoppy beers, obviously.
For a 5 gallon batch of IPA (I don't brew them often tbh) I would use approx
5kg grain - £3 to £7.50
200g hops £10/15
Yeast £3 (but I reuse yeast a lot)
So anywhere between £13 and £25. Yeast cost can be negligible, grain is cheap, I sometimes get a sack for £15, hops £5 to £7.50 per 100g pack.
It's possible to make a hoppy IPA with 100g of hops, if the focus is bitterness. It depends what you call an IPA and what you call hoppy. 200g should provide a lot if aroma, 300g if you want to push it, beyond that is vanity in my book!
And detrimental, probably. More is less.
