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Old 04-16-2012, 01:54 AM   #1
igliashon
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Default Pacific Gyre GF IPA

With great cause for optimism about my most recent GF IPA, I reckon I'll brew another one in a slightly different direction just to build up a stock-pile of solidly drinkable non-experimental GF homebrews. I'm really curious about chinook hops, so I threw this recipe together:

2 lb sorghum extract
2 lb rice syrup solids
1 lb D-45 candi syrup
1 lb sweet potato
0.5 lb buckwheat honey

hop schedule (edited 4/19/12)
0.5 oz willamette at 60 min
0.75 oz chinook at 25 min
0.75 oz chinook at 5 min

0.5 oz chinook, dry hop for 5 days at the end of secondary fermetation

Nottingham Ale yeast

Sweet potato should be pureed and step-mashed as describe in http://www.jbc.org/content/44/1/19.full.pdf prior to the boil.

Target OG: 1.067
Target FG: 1.016 (6.8% ABV)
Target IBU: 74.7

I've heard that chinook can be harsh as a bittering hop, so I'm relying on willamette for the 60 min addition and using the chinook for flavor and aroma. I'm intrigued by all the descriptions I've read of chinook's supposed "piney" character, though many years ago when I used to drink Arrogant Bastard, I don't recall noticing any obvious piney notes to it. However, since I'm still learning a lot about hops, I'm wondering if any of y'all have brewed with chinook and if you think my hop schedule is over-doing it (or under-doing it!).

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Old 04-18-2012, 02:10 AM   #2
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I haven't brewed a lot with chinook, however I just orded a pound from Niko Hops. So that will soon change. Maybe try copying the hopping schedule from Arogant Bastard IPA.

http://www.homebrewtalk.com/f12/can-...astard-176191/

And I'd dry hop to get that lovely aroma going. Obviously adjusting for your brew's gravity.

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Old 04-18-2012, 06:59 PM   #3
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Definitely gonna dry hop. That AB hop schedule looks intense...not sure I want a 90-minute boil, but maybe I'll bump the IBU's up a bit, and maybe also simplify the additions down to 60, 25, and 5 (and dry-hop), rolling the 20-minute and 15-minute into the 25-minute addition.

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Old 04-18-2012, 11:55 PM   #4
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Please let me know how you go with those hopping times as I'm looking to do something like this in a few weeks time.

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Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 04-20-2012, 04:44 AM   #5
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Updated the hop schedule in the OP.

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Old 04-20-2012, 11:27 PM   #6
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Brewing this as I type! Surprised at how grapefruity the chinook smell...I'm hoping that fades and lets the piney character I've heard so much about come through.

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Old 05-04-2012, 05:05 AM   #7
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Went into secondary today with a little bit more than 0.5 oz of chinook dry-hops. The hydrometer sample is grapefruity as all get-out. Whoever described chinook as "piney" needs their head examined!

In any case, this is much more bitter than my previous IPA, yet there's an interesting sweetness beneath it (even though it's already at the bottom end of target FG, 1.014). Good, but not great; we'll see how a week of secondary and a few weeks of bottle-conditioning do for it.

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Old 05-11-2012, 05:12 AM   #8
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Bottled today. FG was 1.010, for a whopping 8% ABV! Taste has mellowed considerably...I'm officially in love with chinook, what a complex hop! Fruit up front, but subsequent tastes bring smoky herbal earthy notes. I'd love to try this hop in a smoked beer...maybe I'll have to fire up the grill and smoke some malted buckwheat? Or perhaps just throw in some smoked black tea.... Anyway, there is no twang to this one, but the body feels a bit light and sweet. Would probably benefit from the addition of some grains, might help add complexity to the malt.

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Old 05-11-2012, 11:21 AM   #9
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8%? Nice! Looks like you got yourself a "big" beer!

I stove-top roasted my millet for the dunkel and there was a TON of smoke, but it didn't burn. However, I noticed the day I was going to brew, after I had let it sit in a porcelain bowl (no paper bag for wafting), that it smelled a lot like smoke. I'm hoping that flavor got captured in the beer but that may work for you too.

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Old 05-14-2012, 10:22 PM   #10
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Just popped this recipe into Brewing Assistant on my phone and even with a full ounce of Williamette at the start of the boil I only get an IBU of 43.

Does that sound right?

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