Chinook Based IPA

[jalgayer]

Hey All,

I dont have a lot of experience with Chinook but from reading up on it I decided to make an American IPA based mostly on it. Just want some help with it or advice if you dont mind?

Its a partial mash that I plan to mash for 60 min at 151F


2# Pale 2-Row
2# Vienna
1/2# Carapils/Dextrine
1/2# Crystal 60L
1/4 # Crystal 80L

5# Extra Light DME
.75# Corn Sugar

1oz Summit (60)
.75oz Chinook (60)
.5oz Cascade (30)
1oz Chinook (10
.75oz Chinook (0)
1.75oz Chinook (Dry Hop 7days)

Pacman Yeast

If 65% efficiency I should hit 1.070 and 78 IBUS

Any and all advice would really be appreciated.

 

[944play]

You have simple sugar and dextrine malt in there. Why?

 

[Windigstadt]

I brewed a black IPA [insert snide comment about "black IPA" being an oxymoron here] and I used a combination of chinook and amarillo for my late hop additions. I prefer resiny, smoky hops like chinook to citrusy hops like amarillo or cascade, but several friends told me you need some of that citrus to round out the flavor and judging from how my beer turned out I would say they're right. You might want to consider doing the same...

 

[yodalegomaster]

Chinook is a bittering hop and leads to a rough flavor profile when used late in boil. I would never use it after the 30 min addition. This is one of the few hops that doesn't taste good when used as a flavoring hop, the other is cluster.

 

[wildwest450]

Chinook is a bittering hop and leads to a rough flavor profile when used late in boil. I would never use it after the 30 min addition. This is one of the few hops that doesn't taste good when used as a flavoring hop, the other is cluster.

You must not like Arrogant Bastard.

 

[TheMan]

Chinook is a bittering hop and leads to a rough flavor profile when used late in boil. I would never use it after the 30 min addition. This is one of the few hops that doesn't taste good when used as a flavoring hop, the other is cluster.

I would have to disagree with you. I've made an all Chinook IPA and found it delicious. It has also been the favorite of most people that have tried my brews. If you don't like the Piney flavor/aroma you might not like it. But it can be good.

And I'll second Wild West and guess you hate Arrogant Bastard...

 

[Randar]

I would have to disagree with you. I've made an all Chinook IPA and found it delicious. It has also been the favorite of most people that have tried my brews. If you don't like the Piney flavor/aroma you might not like it. But it can be good.

The sharp pine aroma can overpower some folks and cover some of the citrus that is often in there, but it is a wonderful IPA hop for lighter IPA's or APA's, IMO.

 

[jalgayer]

Thanks for the comments. The arrogant bastard is one reason for this... also the NB chinook IPA ratings are another. Another is I want to try a non-grapefruity/citrusy IPA.

The Dextrine is to leave a little residual sweetness and a little head retention help. I tried to keep it a small amount.

I dont mind the pine covering the citrus - in fact as I said that is what I am looking for --- EVERYTHING is citrus - grapefruit these days and I want to try a lil different one.

I think I may try a lil cascade late to balance the pine as the one poster advised.

Anyone else have some advice?

Thanks so much!!

 

[brrman]

I made an Arrogant Bastard clone with heaps of Chinook and it came out awesome. I love the flavor profile of chinook, but I agree it may not be for everyone.

 

[Yooper]

Chinook is a bittering hop and leads to a rough flavor profile when used late in boil. I would never use it after the 30 min addition. This is one of the few hops that doesn't taste good when used as a flavoring hop, the other is cluster.

You must not like Arrogant Bastard.

I would have to disagree with you. I've made an all Chinook IPA and found it delicious. It has also been the favorite of most people that have tried my brews. If you don't like the Piney flavor/aroma you might not like it. But it can be good.

And I'll second Wild West and guess you hate Arrogant Bastard...

Well, I love chinook but would agree that it's not for everyone. I like it as a dry hop in some beers, and I like it for flavoring, bittering and aroma in other beers.

I LOVE Arrogant Bastard. I've also made an "Imperial Amber Ale" that was Bastard-ish and scored very well in competition with it, so the judges must love chinook also. There were four ounces total of chinook in that beer!

If I remember correctly, the hops schedule was one ounce at: 90 minutes, 30 min, 0 min and dryhopping. It was wonderful! I used 13 pounds of pale malt, and 1.5 pounds of crystal 120L.

I think a darker crystal, with the raisiny, toffee flavors might help to balance the harshness of the chinook. It "deepened" the flavor if that makes sense.

If you don't want citrus, I'd not use the cascade. I think it would be good, but it would be citrusy.

 

[Rhoobarb]

I know someone who brewed Northern Brewers Chinook IPA kit and I had a taste of it last week. It calls for (all Chinook) 1 oz @ 60, 0.5 oz @ 10, 0.5 @ 1 and 1 oz dry hopped. The stuff was excellent. Not rough or at all, which was what I was expecting. It was a very pleasant surprise.

 

[Randar]

I think I may try a lil cascade late to balance the pine as the one poster advised.

Why not just go all-Chinook so you can catalog these characteristics? I assure you it won't ruin the beer. It's worth it. I love to make all-one-variety IPA or pale ale style beers with hops I have not had much experience with or to make a basic blonde ale with a different aroma hop that I have not played much with. It's a great way to catalog these flavors/aromas for later use in recipe formulation and let's you know right away what characteristics of those hops you like.

 

[permo]

Chinook is a bittering hop and leads to a rough flavor profile when used late in boil. I would never use it after the 30 min addition. This is one of the few hops that doesn't taste good when used as a flavoring hop, the other is cluster.

completely disagree. Chinook give a pine/tropical resinous aroma that is just fantastic. If used between 30 and 15 minutes it can be a little rough, but for late boil and aromatic additions chinook is way underrated. Dry chinook, cascade and willamete together late in the boil.....heavenly.

 

[homebeerbrewer]

Why not just go all-Chinook so you can catalog these characteristics? I assure you it won't ruin the beer. It's worth it. I love to make all-one-variety IPA or pale ale style beers with hops I have not had much experience with or to make a basic blonde ale with a different aroma hop that I have not played much with. It's a great way to catalog these flavors/aromas for later use in recipe formulation and let's you know right away what characteristics of those hops you like.

I was gonna say pretty much the same thing. Glad I read all the way through...

It would also be a good idea to brew a few batches of the same recipe, only with different amounts/times to see what the differences are.

I have a 2nd year Chinook hop plant with a bunch of cones. I plan on trying different variations of a Chinook IPA, depending on how much I end up with. I also have Cascade, Hallertau, and Saaz, so I'm thinking of brewing a single hop IPA with each of them. Too bad my Nugget hops didn't survive, I really like that variety.

 

[jalgayer]

Yoop
Do you think that just 1/2 oz at 30 would yield a citrusy beer? I dont want that - just a little complexity added... maybe another background slight layer of flavor