- Joined
- Mar 12, 2007
- Messages
- 6,841
- Reaction score
- 857
- Recipe Type
- All Grain
- Yeast
- Pacman
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5+
- Original Gravity
- 1.075
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 90
- IBU
- 75
- Color
- 16 SRM
- Primary Fermentation (# of Days & Temp)
- 23
- Secondary Fermentation (# of Days & Temp)
- 21
- Additional Fermentation
- Cold Crash 2 Days
- Tasting Notes
- Will be added when score sheet recieved.
ChinOak
(Chinook Hopped Oak Aged)
According to the judges this is a good recipe, but not great.
Feel free to use it as a base to build a better brew and post your
results. I've already brewed a second batch with some changes.
Set grain weights by percentages listed below to get an OG
of 1.075 with your system and efficiency.
Hop weights determined by the IBU's listed below from
the AA values of your hops.
Adjust batch sparge to get 5¼ gallons to fermenter depending
on your boil-off rate.
80% Maris Otter Crisp (UK)
5% Crystal 20L Briess (USA)
5% Victory Briess (USA)
5% Sugar
2½% Aromatic Dingemans (BEL)
2½% Special B Dingemans (BEL)
Mash Thickness 1.75 quarts/lb
Mash @ 150 degrees for 75 minutes
Mash-out @ 168 for 15 minutes
Batch Sparge 1 x 12 quarts
FWH = 1.02 oz Chinook for 40 IBU
90 minutes = Start boil
30 minutes = .91 oz Chinook for 20 IBU
15 minutes = 1.01 oz Chinook for 15 IBU
10 minutes = Sugar + Yeast Nutrient + Irish Moss
0 minutes = Flame Out + 1.0 oz Chinook
Primary @ 65-70 degrees for 3 weeks
Secondary @ 65-70 degrees for 3 weeks
Cold Crash @ 37 degrees for 36 hours
Dry Hop @ Secondary w/ 1 ounce Chinook
2 ounces of American Oak @ Secondary
_____________________________________
2nd Place 2009 HBT Competition w/ 37 points
17A-F Sour Ale and 22A-C Smoked Flavor & Wood Aged
(combined to make 10 entries)
Outstanding (45 - 50): World-class example of style
Edit:
The newest version of this recipe won
first place 22C in a field of 25 beers
at the 2011 War of the Worts in Montgomeryville, PA
42 points
Also won NY region and made it to NHC finals in 2011
(Chinook Hopped Oak Aged)
According to the judges this is a good recipe, but not great.
Feel free to use it as a base to build a better brew and post your
results. I've already brewed a second batch with some changes.
Set grain weights by percentages listed below to get an OG
of 1.075 with your system and efficiency.
Hop weights determined by the IBU's listed below from
the AA values of your hops.
Adjust batch sparge to get 5¼ gallons to fermenter depending
on your boil-off rate.
80% Maris Otter Crisp (UK)
5% Crystal 20L Briess (USA)
5% Victory Briess (USA)
5% Sugar
2½% Aromatic Dingemans (BEL)
2½% Special B Dingemans (BEL)
Mash Thickness 1.75 quarts/lb
Mash @ 150 degrees for 75 minutes
Mash-out @ 168 for 15 minutes
Batch Sparge 1 x 12 quarts
FWH = 1.02 oz Chinook for 40 IBU
90 minutes = Start boil
30 minutes = .91 oz Chinook for 20 IBU
15 minutes = 1.01 oz Chinook for 15 IBU
10 minutes = Sugar + Yeast Nutrient + Irish Moss
0 minutes = Flame Out + 1.0 oz Chinook
Primary @ 65-70 degrees for 3 weeks
Secondary @ 65-70 degrees for 3 weeks
Cold Crash @ 37 degrees for 36 hours
Dry Hop @ Secondary w/ 1 ounce Chinook
2 ounces of American Oak @ Secondary
_____________________________________
2nd Place 2009 HBT Competition w/ 37 points
17A-F Sour Ale and 22A-C Smoked Flavor & Wood Aged
(combined to make 10 entries)
Outstanding (45 - 50): World-class example of style
Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning
Very Good (30 - 37): Generally within style parameters, some minor flaws
Good (21 - 29): Misses the mark on style and/or minor flaws
Fair (14 - 20): Off flavors, aromas or major style deficiencies
Problematic (0 - 13): [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Major off flavors and aromas dominate [/FONT][/FONT]
Very Good (30 - 37): Generally within style parameters, some minor flaws
Good (21 - 29): Misses the mark on style and/or minor flaws
Fair (14 - 20): Off flavors, aromas or major style deficiencies
Problematic (0 - 13): [FONT=Times New Roman,Times New Roman][FONT=Times New Roman,Times New Roman]Major off flavors and aromas dominate [/FONT][/FONT]
Edit:
The newest version of this recipe won
first place 22C in a field of 25 beers
at the 2011 War of the Worts in Montgomeryville, PA
42 points
Also won NY region and made it to NHC finals in 2011