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Old 07-03-2012, 01:18 PM   #161
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Quote:
Originally Posted by laserghost
Chinook sounds like a safe choice, I guess I was hoping to hear about some more unexpected, but equally delicious decisions.
Well since the original recipe doesn't call for dry hopping anyways, your already changing it, no need to play it safe. Dry hop with whatever you want, any citrusy hop would pair well Chinook.
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Old 07-03-2012, 01:57 PM   #162
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Quote:
Originally Posted by Gmull70
So went to brew shop on sat and brewing today monday. and realized Im missing an once of chinook lucky for me I had in my freezer .75 oz of Chinook and .25 oz of northern brewer any one think i should mix the two or just use the Chinook at knock out?
I say do it, record it. Maybe later you'll want to replicate it.
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Old 07-28-2012, 12:20 AM   #163
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brewed this on 6/23 and am just now tapping into the two week old bottles. delish.

i used maris otter as base malt and spalt for fwh. i left in primary for 3 weeks and dryhopped the last six days of it with an ounce of chinook and an ounce of citra. i don't think another ounce of dry hops would have hurt this one bit (but there was also no more room with the whole hops).

i will brew this again for sure.

thanks!

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Old 07-28-2012, 01:03 AM   #164
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I'm always amazed at the difference from 2 to 3 oz of dry hop.

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Old 08-13-2012, 05:43 AM   #165
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Brewed today. I was in heaven with the aroma of the chinook hops. I ran short of time for the boil. I didn't have as much boil off as I thought I would so I ended up with 6 gallons in the carboy with a SG of 1.057.

I am looking forward to this brew!!!

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Old 08-30-2012, 01:10 AM   #166
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So I lost most of my Tettnanger due to a boilover right when I got to a full boil. So I am thinking about a dryhop to make up for the loss of the Tett. Does it really matter since the Tettnanger is a First Wort hop? Or should I dry-hop?

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Old 11-03-2012, 10:59 PM   #167
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Just brewed 5 gallons of this for our all-grain demonstration held at our club's Learn To Homebrew Day - since I was using hops I had on hand, I wound up brewing it with Willamette for FWH, Amarillo for 60 mins, Chinook for 30 mins and 5 mins, and then a little more Amarillo at flame-out. Delicious smelling, clear golden wort - just pitched some very active American Ale slurry.

Will give you an update in 2-4 weeks! Thanks for the recipe EdWort!

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Old 12-05-2012, 11:27 PM   #168
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I brewed this a few weeks ago so it would be ready for the holidays. I added a little roasted barley to make the brew a little more red colored.

Well I racked it to the secondary on top of some chinook dry hops, and the gravity sample was awesome! The rye and chinooks pop out big time. I can't wait for this to be ready!

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Old 12-06-2012, 02:23 PM   #169
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Holy smokes, Batman. This beer is GOOOOOD.

I had a few glasses of it when it was still quite fresh in the keg - it was overwhelmingly piney and grassy - but we are talking days 2-7 after putting it onto the gas.

I let it sit for another two weeks, and some sort of miracle must have happened inside that keg. It is now a tropical fruit explosion backed up by ribbons of caramely malty rye-spicy goodness. AMAZING.

Will be brewing this again as my go-to Rye IPA recipe. I did not mention above that I changed the grainbill due to not having any Flaked Barley on hand. Instead, I went with:
10# Pilsner malt
2# Rye malt
2# Vienna malt
12oz Caramel 40*L
2oz Caramel 80*L
and the hop schedule was:
0.5oz Willammette at 90 minutes FWH'd
1.5oz Amarillo at 60 minutes
0.5oz Chinook at 30 min
0.5oz Chinook at 5 min
0.5oz Amarillo at 1 min
and no dry hopping.

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Old 12-31-2012, 02:07 AM   #170
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I never really liked IPA's but my daughter does so I brewed a batch of this for her. Or I should say I have never found an IPA I liked until I brewed this one.

This is a great recipe. I have brewed it a few times and am always sorry to see the last one go. I have used both pilsner and pale malt for the base, they both work well. I switched to C-80 and upped it to a pound and a half. It is a lot of crystal but this recipe can handle it. Last time I bittered with Columbus, very tasty combination with the Chinook. I use the same amount of Chinook, just move it later in the boil for flavor and aroma. I usually dry hop with an ounce of both Chinook and Cascade, they play together well too. I always forget to pick up some rice hulls when I buy ingredients, it seems like I end up with a stuck mash with my equipment.
The next batch I am going to use Warrior for bittering and Warrior and Cascade for dry hop, I think that will be good too.
This is an excellent recipe and beer. A solid malt backbone, spicyness from the rye, the caramel and the piney/citrusy/resinous flavor from the Chinook hops all come together in a beautiful copper colored elixir that is a joy for your taste buds.
It is also a solid enough recipe that you can tweak to your own tastes and still remain faithful to the original. I think if I were forced to choose only one beer to brew it would have to be this one.

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