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Old 03-09-2011, 07:16 AM   #1
Jul 2010
San Diego
Posts: 161
Liked 1 Times on 1 Posts

Did something like this recipe a while back and was my fav beer. This beer had an astringency. What I mean by astringency is a sticky, dry toungue feeling. If you know what I'm talking about which hop is it? I was thinking Amarillo or warrior.

The changes I made I can remember I took off like an ounce of citra and split and 20 ibu chinook, warrior 20ibu for bittering.

Kelsey's West Coast Bitter

5 Gallons
OG: 1.042
50 IBU's
90 minute boil

Rahr Two-Row 88%
Cara-Pils 5%
Crisp Crystal 77L 5%
Honey Malt 2%

Mash 158* - 60 Min
Mash Out 168* - 10 Min
Sparge 170* - 90 Min

Warrior 40 IBU's - 60 Min (Pellets)

.25oz Tomahawk - 30 Min (Pellets)
.25oz Simcoe - 30 Min (Pellets)

.25oz Amarillo - 15 Min (Pellets)

1oz Simcoe - 0 Min (Whole)
1oz Amarillo - 0 Min (Whole)
1oz Tomahawk - 0 Min (Whole)
1oz Chinook - 0 Min (Whole)
1oz Citra - 0 Min (Whole)

1oz Simcoe - Dry Hop (Pellets)
1oz Amarillo - Dry Hop (Pellets)
1oz Tomahawk - Dry Hop (Pellets)
1oz Chinook - Dry Hop (Pellets)
1oz Citra - Dry Hop (Pellets)

Wyeast 1056 (Ferment @ 67)

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Old 03-09-2011, 01:05 PM   #2
Jan 2010
Western MA
Posts: 392
Liked 18 Times on 16 Posts

Chinook has that quality for me. A resinous, strong, tongue-assaulting sort of taste and bitterness. Very pleasant. =)

You might grab a bottle of Arrogant Bastard and see if its got what you're looking for; it uses Chinook exclusively and may help you decide if the Chinooks are "it."
"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787

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Old 03-10-2011, 07:16 PM   #3
Jul 2010
San Diego
Posts: 161
Liked 1 Times on 1 Posts

thanks u know it used to be astringent and hoppy for me but since i became a hop head it wasnt hoppy at all. I'm thinking i maybe extracted tannins from my grains as I've been using osmosis water for the sparge and adding the final brewing salts int he boil. Either that or my new batch of chinook isnt as astringent as id like it to be.

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