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Old 08-09-2008, 06:09 PM   #11
Proofman
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I find chinook quite harsh. I brewed an american pale ale with chinook for bittering and centenial and amarillo for flavor/aroma. I found the bitterness rough. I have one bottle left that has aged a while and I'm going to try tonight to see if it has mellowed.

sounds like you have plenty of chinook, so try it. If you aren't happy with it, let it age and revisit it.

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Old 08-09-2008, 07:12 PM   #12
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Similar grain bill to an IPA that I brewed last year. Obviously mine is smaller than the IIPA. The caravienne and caramunich added a nice touch of toast that went great with the Wy#1968. I think the IIPA proposed would be quite tasty. If you are going to go crazy with the chinook and use it for aroma too I'd go with an americna ale yeast though. Also, maybe move the centennial addition to the 10 or 15 mark to get some hop flavor in there.

11# 2-row
1# wheat
1/2# caravienne
1/2# caramunich
1 oz chinook (60)
1 oz cascade (30)
1/2 oz cascade (15)
1/2 oz cascade (0)
Wyeast 1968 - London ESB Ale

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Old 08-15-2008, 03:12 PM   #13
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I wanted an answer to the OP's question regarding Chinook so I brewed an all Chinook IPA last week and will reports results after my party on the 30th and if it's any good I'll post it in the recipe db as usual.

1 oz in the mash
1 oz first wort
1 oz @ 60 min
1 oz @ 15 min
1 oz @ 2 min
1 oz dry hop

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Old 08-15-2008, 05:20 PM   #14
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Quote:
Originally Posted by ohiobrewtus View Post
I wanted an answer to the OP's question regarding Chinook so I brewed an all Chinook IPA last week and will reports results after my party on the 30th and if it's any good I'll post it in the recipe db as usual.

1 oz in the mash
1 oz first wort
1 oz @ 60 min
1 oz @ 15 min
1 oz @ 2 min
1 oz dry hop
I like the looks of that hop schedule. I may have to change the plans for my 3C IPA to be an all Chinook.

Or even better, brew both and see which one works best. I need some more IPAs any ways, and I should have plenty of hops after the harvest.

Craig
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Old 08-15-2008, 05:47 PM   #15
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Jeebus, that seems awfully early to be drinking an IPA! I have never found any IPAs to really be ready before about 8 weeks. 10-12 weeks seems to be when most of them start really hitting their stride. W/ Chinooks I'd be leaning toward 12.

The recipe I posted will be brewed some time soon (I hope) and I'm planning on tasting it around Thanksgiving at the earliest.

But do let us know how it works out! And definitely set some aside for aging!

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Old 08-15-2008, 06:15 PM   #16
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Can I please have a friend that grows hops but doesn't brew?!

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Old 02-06-2011, 02:00 PM   #17
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Well you could make a Arrogant Bastard clone for him with them.

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Old 11-20-2012, 01:41 AM   #18
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As a nooby, what is the flavor difference from pellets at the LHBS versus straight from the vine? Anybody do a real taste test?

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