Chinooker'd 2014 (1 ratings)

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 12.76 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 85.3 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
19 lbs Pearl Malt (3.0 SRM) Grain 1
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 2
8.00 oz Caramunich Malt (56.0 SRM) Grain 3
1 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 4
1.60 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 5
2.00 oz Warrior [15.0%] - Boil 60 min Hops 6
2.00 oz Chinook [12.1%] - Boil 10 min Hops 7
3.00 oz Chinook [12.1%] - Boil 5 min Hops 8
3.00 oz Chinook [12.1%] - Steep 15 min Hops 9
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 10
8.00 oz Chinook [12.1%] - Dry Hop 0 days Hops 11

Taste Notes

This is a perfect 10 in my books. A-hazy vibrant orange with huge white head that sticks around for the pint. S-Piney, clean, slight citrus T-perfect bitterness even after 2 months.nice maltiness, may be a bit much after this long. reduce munich malt in half? same as nose. O-I would say next batch remove acid malt and reduce munich malt? not sure as the color really is pretty and at the beginning the malt was hidden. this is a review on an old bottle. Maybe also try half with an english yeast strain too.


12/20/13-brew day. added 2:1 ratio of Gypsum to calcium chloride. Strike water at 162 as it was very cold outside. Collected 13 gallons of wort and have a very strong boil going. Ended with 12 gallons at 1.060 so good. 12/24-deployed half of the dry hops in each carboy 12/27-deployed other half in each carboy 12/30-bottled half. final gravity at 1012, not very low, probably should have given another 10 days but was in a rush. Carb for a week and safety store in fridge. Says 6.3%abv on those -------------------------------------------------------------------------------------------------- 4/20/14-brew day. 2 tsp gypsum, 1 tsp Calcium Chloride. 15 min whirlpool then rest for 10 minutes. Clogged plate chiller. Hit temp of 148! 1.072 OG! 4/24/14-dry hopped with half dry hops. 2oz per carboy. Was a full krauzen although slowing. 4/30/14-dry hopped with remainder of dry hops. 5/7/14-Kegged and cask'd with Mattie-no keg hops or cask hops. 4 lbs of mango in cask. 5/10/14-tastes great. Do not change recipe at all. Smells like Abner.


by ultravista

Is this based on Lawson's Chinooker'd?

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