Chinook: best usage to get resinous flavour

[royger]

Hello,

I like the resinous flavour that Chinook gives, but I've never used the hop myself. Can people recommend whether it's best to use at boil/whirlpool/dry hop (or a combination) when aiming to get most of that resinous flavour into the final beer?

Thanks!

 

[Cheshire Cat]

My Helicopter Pale Ale 5.6%
IBU 49
SRM 7.1

Malts (5 kg)​

4.4 kg (88%) — Crisp Pale Ale — Grain — 4 SRM
200 g (4%) — Crisp Amber Malt — Grain — 37 SRM
200 g (4%) — BESTMALZ BEST Caramel Pils — Grain — 2.5 SRM
200 g (4%) — Crisp Naked Oat Malt — Grain — 2.5 SRM

Hops (60 g)​

20 g (30 IBU) — Chinook 12.5% — Boil — 60 min
15 g (13 IBU) — Chinook 12.5% — Boil — 15 min
25 g (7 IBU) — Chinook 12.5% — Aroma — 20 min hopstand @ 85 °C

 

[royger]

Thanks, so if I understand correctly no resinous flavour is gained by doing a dry hop with Chinook? Seeing as the recipe has no dry hop at all.

 

[Cheshire Cat]

I prefer a whirlpool rather than dry hop and only 60g of hops not 300g