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Chinook IPA
American IPA • Extract • 5 gal
Kit from NB~ with a few changes to it
September 6, 2011 pm 07:33pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
2-Row Caramel Malt 120L; Briess
2-Row Caramel Malt 120L; Briess
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6 lbs
CBW® Pilsen Light Liquid (Malt Extract); Briess
CBW® Pilsen Light Liquid (Malt Extract); Briess
Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.
- 1 lbs
CBW® Pilsen Light Powder (Dry Malt Extract); Briess
CBW® Pilsen Light Powder (Dry Malt Extract); Briess
Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.
- .75 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Chinook - 11.2 AA% pellets; boiled 75 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Chinook - 11.2 AA% pellets; boiled 10 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Chinook - 11.2 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 ea
Whirlfloc Tablets (Irish moss) - 10mins. left in boil (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- .5 tsp
Wyeast Nutrient - 10mins left in boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Dry hop with 1 oz. of Chinook Hops for 10 days. Used Organic Sugar Cane instead of Table sugar and added it at 15 MIins.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.018 | |
| Color: | 9.3 SRM | 6 - 15 | |
| Alcohol: | 5.7% ABV | 5.5% - 7.5% | |
| Bitterness: | 64.6 IBU | 40 - 70 | |
Discussion
Initial Brewing Update
2011-09-06 7:55pm
I ended up yielding about 5.5 gallons from the 6.25 with a 75 min boil. My hydrometer was reading 1.055 and 1.056 corrected for temperature. I soaked the specialty grains at 165F for 20 mins in 1 1/2 gallons. and sparged the grains with 1/2 gallon at 165F. I just dry pitched the yeast on top, always works well enough for such a low OG Got it chilling in my Fermentation fridge at 65F Ill throw an update up when I taste it.
Transfer to Secondary
2011-09-30 9:31pm
Transferred to Secondary, alot of trub on the bottom, ended up getting just over 5 gallons into the secondary, was at 1.016 and I dry hopped on 9-23-11, plan on bottling on the 3rd of October.
Bottled
2011-10-04 6:21pm
Bottled on 10-4-11, lots of nose to the beer, i added the priming sugar (4.9oz of organic sugar)( I like alot of carbonation) and then i took my FG, Ooops. So i ended up at 1018 instead of 1.016 like I did at my transfer, so I am going with 5.5% ABV. The first initial taste was good, very clean refreshing, love a singled hopped IPA. I will update after its carbed and aged to perfection.
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