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Recipe for American IPA showcasing Chinook as a flavor hop
Hows this recipe look for an American IPA? At the last brewers guild meeting I got my hands on half a pound of fresh Chinook hops leftover from a local brewpub. Everyone who received some hops was to brew a beer that focused on the flavoring of Chinooks to be tasted at future meetings. I love Cascades and really wanted to finish with them to round out the grapefruit flavor but I haven't used Chinooks that much. Below is using some new ingredients and stuff I had laying around the brewery, let me know what you guys think!
Batch size: 5 gallons Boil Size: 6 Gallons
Steep- 1 lb Munto CaraPils
1/2 lb Briess Caramel 60L
Extract- 6 lbs Northern Brewer Gold LME
2 lbs 3 oz Briess DME Golden Light
Hops
60 min- .5 oz Summit pellet
20 min- 1 oz Perle pellet
15 min- 1 oz Chinook leaf
Flameoff- 3 oz Cascade pellet
Safale US-05 Yeast
I just made my first IPA, and used Chinook for the bittering. (yea, that's right first IPA, I don't really like them.) I found the Chinook to have a very bitter aftertaste, if using for the bittering addition. When I make it next time, I'll use Magnum, or Centenial. Otherwise, it's very good.
Someone else in the club described it to have that bitter aftertaste. I was hoping by using it for flavoring (and slamming cascades on top of them) that it will help smooth them out a bit.
I'm not too familiar with Chinook, but I'd move 1-2 oz of those Cascades to a 7-10 day dry hop.
So I went ahead and brewed this exactly as I had originally posted. Fermentation is going strong and holding it about 68 degrees. How long would you guys recommend primary and secondary? I am leaning towards 15 days primary, 15 days secondary, then bottle. This is the highest OG (1.062) beer I've done so just wanted some suggestions.
that should work as a time frame. 2 weeks should give it enough time to finish up, although if you leave it in primary for a little longer, it wouldn't hurt. you could do 3 weeks primary, 1 week secondary.
Chinook? Did I read, "Chinook"? I love iPAs, and if I could only use one hop I would choose chiook for bittering, flavor, aroma, dry hopping------Did I mention that I love chinook?
Seriously, I love Chinook!
Bob
I'll suggest skipping the secondary, and spending your whole time in primary.
Why do you recommend primary only? I was looking to go to secondary to get rid of a little trub on the bottom
I would also suggest skipping the secondary. Sitting on the trub won’t hurt the beer and there is less chance of contamination and oxidization by just leaving it in primary. Are you going to dry hop? I usually do it once fermentation slows in primary. Then a few days before kegging, put it in a Rubbermaid tub and fill it with ice and water. The yeast will drop out and you will get a very clear beer.
I wasn't planning on dry hopping and I don;t think I will since my IBU's should already be close to 70. If I was to leave it in primary, how long would you guys recommend? I did a nut brown which was in the primary two weeks and bottled two weeks and it turned out well but everything else I've ever done has been 2 weeks primary, 2 weeks secondary, then bottle.
Dry hopping doesn't add any bitterness - just hop aroma.
I only use a primary and I've let my beers sit from 2-5 weeks depending on the beer.
you should definately dry hop that IPA man, makes one hell of a difference.
+1 man... Dry Hop with 2oz of the Chinook. It will really add that punch in the face hop aroma a good IPA has..
As recco'd, wait until active fermentation has slowed, then carefully add them in and wait another 7-10 days. No secondary needed. Just chill it first, and be careful when racking, you'll pull no trub unless you let the siphon hit bottom.
So after 7 days I added 1 oz of Willamette and 1/2 oz of Chinooks. I'm going to try the advice and let it sit in primary and no seconday. I will probably bottle it at 4 weeks from brewing. Then we will see how she turns out!
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