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Old 09-04-2008, 02:29 AM   #1
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Default All-Grain - Chinook IPA

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.014
IBU: 65
Boiling Time (Minutes): 60
Color: 7.5
Primary Fermentation (# of Days & Temp): 5@ 67F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7@ 67F
Tasting Notes: see below

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.063 SG
Estimated Color: 7.5 SRM
Estimated IBU: 65.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.55 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.69 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.84 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.92 %
1.00 oz Chinook [12.60 %] (Dry Hop 5 days) Hops -
1.00 oz Chinook [12.60 %] (60 min) (Mash Hop) Hops 7.5 IBU
1.00 oz Chinook [13.00 %] (60 min) Hops 38.8 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Chinook [12.60 %] (15 min) Hops 18.7 IBU
1.00 oz Chinook [12.60 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.95 gal of water at 162.6 F 151.0 F

Nottingham was added dry.

Normally I would have given this beer a lot more time (I'd recommend 7-10 in primary, 1-2 weeks in secondary and a 7 day dryhop), but I was pushing it through for a party I had on 8/30. Much to my surprise, the BMC drinkers in attendance kept going back to this beer over the Blonde Ale that I also had on tap.

Don't be afraid of all the Chinook. Only 1 oz of it is used for bittering, and the rest of the additions actually contribute to what turned out to be an intense, but fantastic hop flavor. I added 1 oz of Amarillo with the Chinook when I dry hopped to get a bit of the floral/citrus in the nose, and it worked very well.

Mashing at 151 helps to dry out this beer and contribute to a clean, crisp finish that suits the style very well compared to to other IPA's that I've done between 152-155.

This is the best sub-100 IBU IPA that I've made yet.
Attached Files
File Type: bsm Chinook IPA.bsm (14.5 KB, 359 views)
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Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

Last edited by ohiobrewtus; 09-04-2008 at 02:38 AM.
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Old 09-04-2008, 01:00 PM   #2
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How was the Chinook? Citrusy or something else. I used it recently and feel like it didn't have a lot of the citrus taste to it.
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Old 09-04-2008, 02:56 PM   #3
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To me, Chinook is spicy and has hints of piney/floral. This is a good beer. I'll be sad when the keg is gone.
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Old 01-25-2009, 08:11 PM   #4
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I think I'll make this up as my test batch for the new keggles. Mabye even a full 10G. I have a buttload of Chinooks in the freezer waiting for a beer.
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Old 02-18-2010, 02:09 PM   #6
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Nice recipe - going to try it now.

Glad to hear the chinook comes through as piney - I recently had some Rogue Yellow Snow IPA which I thought had that flavour (others describe it as grapefruit?) and bought the chinook just to try and get that flavour.

I might replace the 60 minute addition with Magnum - think that would affect much?
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Old 02-18-2010, 07:03 PM   #7
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Quote:
Originally Posted by Guinness View Post
Nice recipe - going to try it now.

Glad to hear the chinook comes through as piney - I recently had some Rogue Yellow Snow IPA which I thought had that flavour (others describe it as grapefruit?) and bought the chinook just to try and get that flavour.

I might replace the 60 minute addition with Magnum - think that would affect much?
That should be just fine. Magnum is really quite neutral as far as flavor and aroma contributions.
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Old 05-25-2010, 01:11 AM   #8
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Checking back in with comments on the beer. It turned out fabulous, best brew I think we've made.

The Chinook is definitely an excellent choice for a finishing hop if you want a big IPA - in your face, and a different from other choices out there.

I followed the 'spirit' of your recipe, with some small changes. Mind if I post it here so people can see something a bit different?
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Old 07-15-2010, 06:04 PM   #10
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First off great recipe, This was a very good hoppy beer. I changed one thing with the recipe, I dry hopped with columbus and chinook. Thanks again for posting this. The chinook is very strong but not overwhelming, I loved it.
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