chinook ipa

hey guys, im prepping to brew my first ipa and im wanting to use chinook hops. has anyone used chinook as a hop for an ipa? what should i expect out of the aroma and flavor? thanks

piney musky citrus

My 2nd ever batch was the NB Chinook IPA kit. I still regard it as the best beer I've made to date. I dont know how to properly describe the hops, but i would say they are more piney/citrusey than their descriptions usually let on. Descriptions for the hop itself usually peg it as earthy/spicy. I think more of a heavy/dank from that description, but I didn't get that impression in the beer.

Probably not as citrusy as the well-known citrus-type hops, but I enjoyed the brew very much.

the ipa im doing is a 1.070 beer and the hop schedule i put together is 1 oz centennial for 60 min. 1 oz chinook @ 15, 10, 5 and flame out. im thinking of dry hopping with 2 oz of centennial. this is more hops than i have ever used. does this sound like overkill?

ezekiel71378 said:

the ipa im doing is a 1.070 beer and the hop schedule i put together is 1 oz centennial for 60 min. 1 oz chinook @ 15, 10, 5 and flame out. im thinking of dry hopping with 2 oz of centennial. this is more hops than i have ever used. does this sound like overkill?

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looks reasonable to me.

I prefer using Chinook over Centennial for bittering because it's higher alpha and slightly less aromatic; but it is mostly a matter of preference. Both are piney and citrusy to an extent.

7 oz. total hops for 5 gallons of 1.070 OG IPA is about average. You're safe.

If you want a comparison, Stone IPA follows a 90/15/DH hop schedule. It is bittered with Magnum & Perle. They supposedly use Centennial in the boil at 15 min and in the dryhop. There is no Chinook in the boil. The 2:1 Centennial dryhop is supplemented with a 1:2 ratio of Chinook.

A local brewery makes an awesome chinook ipa, http://fullpintbrewing.com/beer/chinookie/

Thanks for the responses fellas...much appreciated!