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Old 09-19-2012, 12:42 AM   #1671
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Thanks for the reply Yooper. I was just reading while waiting for responses and saw that Chinook has some grapefruit qualities to it.... One of the reasons I thought to include it was that I had just had a fantastic chinook ipa, which did not seem citrusy in the least, very earthy and was just great, not that grapefruit is a bad taste I was just looking for something a little different.

I read that possible chinook can behave differently as a bittering/flavoring hop addition vs dry hopping with it. I will take some of your suggestions to thought and see where it goes...

In the mean time I have a full keg of the best beer I've brewed to help with that, so thanks for the recipe, it's great!

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Old 09-19-2012, 02:48 AM   #1672
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Originally Posted by Jcoz View Post
Thanks for the reply Yooper. I was just reading while waiting for responses and saw that Chinook has some grapefruit qualities to it.... One of the reasons I thought to include it was that I had just had a fantastic chinook ipa, which did not seem citrusy in the least, very earthy and was just great, not that grapefruit is a bad taste I was just looking for something a little different.

I read that possible chinook can behave differently as a bittering/flavoring hop addition vs dry hopping with it. I will take some of your suggestions to thought and see where it goes...

In the mean time I have a full keg of the best beer I've brewed to help with that, so thanks for the recipe, it's great!

Maybe you should try doing an English Style IPA with EKG?
Here's an example recipe:
(mrbowenez English IPA Gold Winner) Here's the link: http://www.homebrewtalk.com/f12/anyo...2/#post1591350

Recipe:
Dry hopped with Chinook, other than that , all East Kent Goldings, Chinook is a distantly related cultivar of the Petham Golding


GABF Pro AM -Gold Medal
Brew Type: All Grain Date: 5/16/2007
Style: English IPA Brewer: Christopher Bowen
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: My Equipment
Actual Efficiency: 69.96 %

Taste Rating (50 possible points): 48.0
Best of show at the 2007 Great American Beer Festival - ProAM catagory, Silver medal at the AHA regional , Gold medal at the Kona Beer Festival 2008

Ingredients Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 86.13 %
14.4 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.58 %
6.4 oz Amber Malt (22.0 SRM) Grain 3.45 %
5.4 oz Wheat, Torrified (1.7 SRM) Grain 2.84 %
1.25 oz Chinook [12.00 %] (Dry Hop 10 days) Hops -
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 33.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) (Aroma Hop-Steep) Hops -
1.50 oz Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) [Starter 125 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.062 SG (1.050-1.075 SG) Measured Original Gravity: 1.058 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 11.0 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 33.1 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 6.10 % (5.00-7.50 %) Actual Alcohol by Volume: 6.26 %
Actual Calories: 257 cal/pint


Mash Profile Name: Single Infusion, Full Body
Mash Grain Weight: 11.61 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 2.03 gal

Name Description Step Temp Step Time
Mash In Add 3.63 gal of water at 163.7 F 152.0 F 90 min
Mash Out Add 1.45 gal of water and heat to 180.0 F over 2 min 180.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: 3.5 Age for: 2.0 Weeks
Storage Temperature: 58.0 F

I've done this one w/S-04 and it came out fine and dandy, and has been brewed by friends after tasting mine.

Note to self, put this one the "Need to brew again soon" list.
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Old 09-19-2012, 10:24 AM   #1673
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When I brewed it a long time ago, I recall it being very grapefruit forward when it was really young, but once it conditioned a bit, the other fruits rounded out.

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Old 09-19-2012, 01:22 PM   #1674
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My first 60 minute was very an extract version and I'm ready to brew an all grain. I used Thames Valley 1275, how would this compare to the pacman or a Ringwood 1187? I loved this and washed the yeast so I'll probably stick with the Thames but am curious of the differences?

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Old 09-19-2012, 01:25 PM   #1675
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My first 60 minute was very an extract version and I'm ready to brew an all grain. I used Thames Valley 1275, how would this compare to the pacman or a Ringwood 1187? I loved this and washed the yeast so I'll probably stick with the Thames but am curious of the differences?
I've heard that ringwood is the original strain. I've never had good results with that strain, as it gets diacetyl issues at times, and I can't get it to finish clean.

I only used Thames Valley once, in a stout, and it's very "minerally" to me and I'm not a fan.

I really like "clean" finishing yeast in my IPAs, though.
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Old 09-19-2012, 01:44 PM   #1676
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I've heard that ringwood is the original strain. I've never had good results with that strain, as it gets diacetyl issues at times, and I can't get it to finish clean.

I only used Thames Valley once, in a stout, and it's very "minerally" to me and I'm not a fan.

I really like "clean" finishing yeast in my IPAs, though.
I was told by my LHBS that the ringwood can be difficult. Maybe I'll try the Nottingham as I haven't tried a dry yeast yet and would save me the trouble of a starte?
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Old 09-19-2012, 02:17 PM   #1677
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I was told by my LHBS that the ringwood can be difficult. Maybe I'll try the Nottingham as I haven't tried a dry yeast yet and would save me the trouble of a starte?
You could. Make sure you keep it under about 68, and lower is better, because nottingham gets weirdly fruity at 70 or above, and foul at 72 or above. It does very well at low temperatures, though- 59 degrees wouldn't be too low for nottingham in an IPA.
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Old 09-19-2012, 05:23 PM   #1678
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You could. Make sure you keep it under about 68, and lower is better, because nottingham gets weirdly fruity at 70 or above, and foul at 72 or above. It does very well at low temperatures, though- 59 degrees wouldn't be too low for nottingham in an IPA.
Just during the first 1-5 or so days of active fermendations or the entire 3 or so weeks I typically leave it in the primary?
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Old 09-20-2012, 12:30 AM   #1679
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Just during the first 1-5 or so days of active fermendations or the entire 3 or so weeks I typically leave it in the primary?
I've never left it in primary for three weeks, so I don't really know what the temperature changes do after fermentation ends. I normally keep it at fermentation temperature until I package the beer.
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Old 10-07-2012, 02:10 PM   #1680
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I got my 2012 amarillo hops, so I'm brewing this again tomorrow. I have some WLP001 that is just crying out to be used.

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