Chinook Cascade IPA - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chinook Cascade IPA

Reply
 
Thread Tools
Old 05-15-2012, 01:25 AM   #1
Robin0782
Recipes 
 
Oct 2011
Indiana
Posts: 209
Liked 11 Times on 8 Posts



Chinook and Cascade IPA

Grains
11.5 lbs American 2-row
1 lb Munich 10
8 oz Carafoam
4 oz Crystal 40

Hops
1.25 oz Nugget @ 60
.5 oz Chinook @ 15
.5 oz Cascade @ 15
1 oz Chinook @ 10
1 oz Cascade @ 5
1 oz Cascade @ Flame-out (Steep 15 Min)
1 oz Chinook @ Flame-out (Steep 15 Min)
1.5 oz Cascade Dry Hop
1.5 oz Chinook Dry Hop

Yeast
US-05

Readings
Estimated OG - 1.061 (If 70% efficiency)
Estimated FG - 1.010
Estimated ABV - 6.7%

Anything wrong here? This will be my first time doing all grain. My biggest question is how to ensure I get it down to right around 1.010 (assuming I get my efficiency of 70%). I like my IPA to finish there. I've been doing partial mash beers with 5-6 lbs of grain and I always mashed at about 150-151. Doing that got me down to 1.010 when using 4-4.5 lbs light extract. But, since I'm not using extract I'm unsure. And I'd rather it not finish too dry... Any advice?
__________________
Kegged: Citra Pale Ale. 5.5%
Fermentor: All Columbus IPA 7% (Hog Heaven Lite)
Future Brews: Brown Ale, Simcoe Session Ale, Stout

 
Reply With Quote
Old 05-15-2012, 01:33 AM   #2
mux
 
mux's Avatar
Recipes 
 
Sep 2011
Chicago, IL - Illinois
Posts: 1,875
Liked 67 Times on 55 Posts


To get more fermentable sugars you need to mash 148-151F.

 
Reply With Quote
Old 05-15-2012, 01:34 AM   #3
apparatus
HBT_LIFETIMESUPPORTER.png
 
apparatus's Avatar
Recipes 
 
Mar 2006
Salem, Oregon
Posts: 252
Liked 9 Times on 6 Posts


I think if you keep your mash temps between 150 - 152 you should finish real close to where you want.
__________________
Apparatus

 
Reply With Quote
Old 05-15-2012, 01:35 AM   #4
mux
 
mux's Avatar
Recipes 
 
Sep 2011
Chicago, IL - Illinois
Posts: 1,875
Liked 67 Times on 55 Posts


Also if it seems to stall arcs higher gravity look into adding some honey. I've heard of people using honey in IPAs with good results.

 
Reply With Quote
Old 05-15-2012, 02:16 AM   #5
bobbrews
Recipes 
 
Jan 2011
Sierra, Nevada
Posts: 4,037
Liked 440 Times on 351 Posts


Nothing wowingly special, but nothing wrong either. Reminiscent of the Pliny clone, but tweaked a bit. You'll have a fine beer either way.

I would suggest 60 / 5 / 0 / DH for more aroma. 15 and 10 don't give you as much aroma as 5 and 0 IME.

 
Reply With Quote
Old 05-15-2012, 04:40 AM   #6
peaktopview
 
peaktopview's Avatar
Recipes 
 
Apr 2011
denver, co
Posts: 79
Liked 9 Times on 6 Posts


ahhhh, chinook and cascade. love the combo. I bitter with magnums, but love, love, love the chinook/cascade combo (my house ipa).

might consider moving the 15's to a first wort hopping (good info on here about it). also go with the temps mentioned in the posts above. should dry out nice but not too low. i think i mash at 152 and usually hit 1.011-12ish with wyeast american ale II (1272). no experience with us-05 but i know they are not too far off. solid looking recipe though, and a good one to go all grain.

good luck with the all grain. it's that much more love you can put into your beer. keep us posted.

b

 
Reply With Quote
Old 05-15-2012, 11:59 AM   #7
ColumbusAmongus
Recipes 
 
Feb 2011
, MI
Posts: 178
Liked 4 Times on 4 Posts


Looks mighty tasty. I would leave it as is. I don't use the dry yeast that often but to "ensure" you get down to your 1.010 I would follow the instructions and rehydrate so that you have a healthy vigorous fermentation.

I am not sure where this came from but dry yeast has a lot less cell count / package than the liquid yeast (20 billion vs 100 billion). For a 1.060 brew I would for sure do a liquid starter but you don't do starters for dry so If I were doing a 1.060 brew with dry yeast, I would pitch two packs of dry yeast with proper hydration.

 
Reply With Quote
Old 05-15-2012, 12:30 PM   #8
mjohnson
Recipes 
 
Mar 2010
New Jersey
Posts: 580
Liked 34 Times on 30 Posts


Quote:
Originally Posted by ColumbusAmongus View Post
Looks mighty tasty. I would leave it as is. I don't use the dry yeast that often but to "ensure" you get down to your 1.010 I would follow the instructions and rehydrate so that you have a healthy vigorous fermentation.

I am not sure where this came from but dry yeast has a lot less cell count / package than the liquid yeast (20 billion vs 100 billion). For a 1.060 brew I would for sure do a liquid starter but you don't do starters for dry so If I were doing a 1.060 brew with dry yeast, I would pitch two packs of dry yeast with proper hydration.
If you're talking about the 11.5g packs of yeast, I think you have it backwards. According to Mr Malty, there's enough yeast in a pack to ferment up to about 1.060 without a starter (and without under pitching).

If you want the official analysis, here is their specification sheet for us-05. http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf

Cheers!

 
Reply With Quote
Old 05-15-2012, 05:38 PM   #9
Palefire
 
Palefire's Avatar
Recipes 
 
Jun 2009
SF, CA
Posts: 1,124
Liked 12 Times on 9 Posts


Damn, that looks good. If you want to make sure it dries out, you can always add 1/2lb table sugar or honey to the boil. Or do as other people say and mash at 150-151. Either way, looks like a great beer to me.

 
Reply With Quote
Old 05-15-2012, 11:29 PM   #10
Robin0782
Recipes 
 
Oct 2011
Indiana
Posts: 209
Liked 11 Times on 8 Posts


Thanks for the input everyone. I think I will go ahead and brew it as I wrote it, mashing at 151. With 3 oz of dry hops, I think it will have enough aroma. This will be first time using Chinook, and I'm really looking forward to it. As far as the yeast, unless I knock it out of the park and get 75-80% efficiency I'll just pitch 1 package right into the wort like I usually do. My 1.060ish beers have always done very well with that method. If I happen to have incredible beginners luck with all grain and end up with a high OG, I'll just pitch another half package or so.

I will update in a few weeks once I've brewed it!
__________________
Kegged: Citra Pale Ale. 5.5%
Fermentor: All Columbus IPA 7% (Hog Heaven Lite)
Future Brews: Brown Ale, Simcoe Session Ale, Stout

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chinook Dry Hop? Aubie Stout Recipes/Ingredients 36 07-29-2016 01:21 PM
What do you do with 12 oz of Chinook eschatz Recipes/Ingredients 21 01-29-2015 11:13 PM
How much Chinook is too much? SixFoFalcon Recipes/Ingredients 17 11-20-2012 02:41 AM
Chinook - how much is too much? DannPM Recipes/Ingredients 4 03-23-2012 10:47 PM
Chinook IPA Meshuggah Recipes/Ingredients 16 11-03-2011 06:57 PM


Forum Jump