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Old 12-04-2012, 03:06 AM   #1
Jdslep
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Default Chinook/Willamette piney woodsy aroma

I like the smell of forests and have 1lb. of Chinook and Willamette coming soon, so I thought I'd play them up to smell like a campfire in a pine forest. Going against what I've been told about keeping recipes simple and clean, I put together this mess.

But I am 100% just guessing on the hop additions. How do they look? I want some pine aroma without getting a Pinesol taste, so I kept Chinook out of the flavor addition range. I hear that Chinook's piney-ness survives the whole boil, though.


Quote:
Malt & Fermentables

% LB OZ L PPG
56% 8 ~ Bairds Pale Malt 3 37
14% 2 ~ Rye Malt 4 29
7% 1 ~ Briess White Wheat Malt 3 37
7% 1 ~ Best Malz Munich 8 35
7% 1 ~ German Vienna 3 35
5% ~ 11 Briess Cherrywood Smoke Malt 5 34
2% ~ 4 Weyermann CaraAroma 130 34
2% ~ 4 Rice Hulls 0 014 3
Specific Gravity
1.062 OG
1.017 FG

Color 9 SRM

Hops
Usage Time OZ AA IBU
first wort 60 min 0.75 Chinook ~ pellet 13.0 29.2
boil 60 min 0.5 Summit ~ pellet 13.6 20.4
boil 10 min 0.5 Willamette ~ pellet 5.5 3.0
post-boil 1 min 0.5 Chinook ~ pellet 13.0 0.0
post-boil 1 min 0.5 Willamette ~ pellet 5.5 0.0
dry hop 5 days 0.5 Chinook ~ pellet 13.0 0.0
dry hop 5 days 1.5 Willamette ~ pellet 5.5 0.0

Bitterness
52.6 IBU

BU:GU
0.85

Yeast
Safale US-05 Dry Yeast

Alcohol
6.0% ABV
Thanks for the help!


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