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Chinook IPA

I found this recipe somewhere on-line and thought I'd share.

Brewer: Mike Email: -
Beer: Chinook IPA Style: India Pale Ale
Type: All grain Size: 5.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 93 IBU
OG: 1.067 FG: 1.012
Alcohol: 7.1% v/v (5.6% w/w)
Water: 2 tsp Gypsum added to Seattle tap water.
Grain: 9.25 lb. American 2-row
2 lb. American Munich
1 lb. American crystal 20L
.5 lb. Dextrine malt (Cara-Pils)
Mash: 80% efficiency
Single Infusion Mash Schedule

Grain added to 12-3/4 Q water at 175°F. Held at 155°F (nom)
for about 90 minutes (could have been reduced, but SWMBO needed
an errand run).

Sparge with water heated to 170° - 180°, collected 6-1/2 to
7 gallons using the Fly-sparge technique.

The first hop addition was added when the run-off started (first
wort hops).
Boil: 75 minutes SG 1.053 7 gallons
1 T Irish Moss added with the 15 min hops.
Hops: 1 oz. Chinook (11.9% AA, 75 min.)
1 oz. Chinook (11.9% AA, 60 min.)
1 oz. Chinook (11.9% AA, 15 min.)
1 oz. Chinook (11.9% AA, 0 min.)
1 oz. Cascade (5.7% AA, 0 min.)
1 oz. Chinook (aroma)
1 oz. Amarillo (aroma)
Yeast: Starter prepared the previous day from package of SafAle-US5.
Log: Used counter-flow chiller to cool wort from brew pot and aerated
by splash-filling carboy. Pitched yeast starter immediately and
fermented at room temperature (about 68°F) for one week.
Transferred to secondary with dry-hop additions. In secondary
for two weeks, then bottled.
Carbonation: Naturally carbonated in 22 oz. bottles using 1-1/4 C DME for two weeks.
Tasting: Pours dark amber with thick, foamy head with pine and citrus aroma.
Pine / malt flavor at the front balanced by a bitter finish.

I made a second batch from this recipe using hops from a different
LHBS that had slightly higher alpha-acids. The calculated IBUs
jumped from the low 90's to almost 110. It was still good, I like
bitter beer, but it wasn't as well balanced as the first batch.

Recipe posted 04/15/12.