Cascade/ chinook hop combination

[biochembrewing]

Hi there, planning on making a red in colour, American style ale, so I've got some cascade and chinook hops, plus I have a few other varieties (that are mostly English/ not very much left) left over. I can have a rummage for them later and let you guys know if you think they'd be any use.
I'm not too fussed about specific tastes, I just don't want to go way overboard with one or the other.

Currently thinking of 40g Chinook at 60mins and 20g Cascade at 15mins.

This is just a basic primary guess (I have little experience making my own recipes) so any help would be much appreciated.

Thanks in advance!

EDIT: Ingredients I plan on using (plugged into brewersfriend recipe builder)

4.25kg Pale Malt
750g Munich Malt
200g Crystal Rye
100g Dark Crystal Malt
200g Flaked Barley
50g Roasted Barley

With 70% efficiency it's telling me I'll be looking at an OG of 1.054

 

[chickypad]

It would be easier to give advice seeing the whole recipe, especially the gravity, but if you are aiming for something like an American amber I suspect you don't need that whole 40g of chinook for bittering. You could probably go with more like 15-20g then put the rest later. I like the chinook/cascade combo, but personally I'd try to get at least 60g in late (15 to zero) additions for an American ale. You could certainly increase that more plus a dry hop for a hop-forward beer. I'd plug it into software to be sure on the IBU's.

 

[biochembrewing]

Ah yes of course, forgot about OG affecting hop additions. Will post the recipe I'm planning a bit later. Thanks for the initial advice though

 

[biochembrewing]

Added ingredients and predicted OG

 

[chickypad]

Looks pretty good, 21 liter batch? You could start with something like 15 g each chinook/cascade at 15 min and 0 min, then whatever amount you need of chinook at 60 to get your IBU's where you want them. If I were brewing it I might bump those late additions up a bit and dry hop, but then again all my Amercian ales have this strange tendency to turn into IPA's

 

[biochembrewing]

Cool, cheers. With regards to dry hopping, how do you think I should go about that? Do they go in the fermenter a few days in?

 

[chickypad]

Cool, cheers. With regards to dry hopping, how do you think I should go about that? Do they go in the fermenter a few days in?

Lots of ways to go about that: primary/secondary/keg, bag or no bag. I either dump them in the primary when fermentation is finished and about 5 days before packaging, or I use a bag or tea ball in the keg.

 

[alefort]

Personally, I dislike using Chinook for flavoring. Bittering or Aroma only...so at 60min, and at 5/0 minutes is my recommendation for using Chinook.