Chinook Fresh Hop Red Rye IPA Recipe Critique

[davidg410]

Going to a hop farm this weekend to help with a harvest. Going to end up a big bag of fresh Chinook hops that I plan to brew the same day. Here's what I'm thinking. (Note. I'll be using 5X the hop amounts to account for wet hops)

I've also got an all Summit IPA that I brewed with dregs propagated from some Heady Topper. Planning on pitching on the yeast cake from that guy.

12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 3
6.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
4.0 oz Chocolate Malt (350.0 SRM) Grain 5
0.5 oz Chinook [13.0%] - Mash Hop Hops 6
0.5 oz Chinook [13.0%] - First Wort Hops 7
0.5 oz Chinook [13.0%] - Boil 60 min Hops 8
0.5 oz Chinook [13.0%] - Boil 20 min Hops 9
0.5 oz Chinook [13.0%] - Boil 10 min Hops 10
0.5 oz Chinook [13.0%] - Boil 5 min Hops 11
1.0 oz Chinook [13.0%] - Steep 0 min Hops 12
1 pkgs Conan Yeast (Alchemist Brewing #)

Thoughts?

 

[m00ps]

id up the rye if you want to categorize it as a rye IPA. 20-25% is the sweet spot for me to get that signature spicy character. Should pair well with chinook

So those hop amounts would be for normal pellet hops? Cause Id almost do 5x as it is. 4oz of hops is the amount id put in a pale ale or saison. Id simplify ti a bit though. group all the early additions into one fwh or 60min addition. Another ounce or two at 10-15min, then literally all the other hops you en up bringing back at flameout for a long fresh hop hopstand. I usually like 10oz or more in a hopstand for a huge punchy hop character without the bitterness. It should be even better with fresh hops from teh vine