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Chinookio
American IPA • All Grain • 19.50 L
American IPA with chinook as main hops. Chinook is not known as suitable for finishing, so the beer will be dry-hopped by Mosaic. All chinook version is very interesting, though.
January 26, 2016 03:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 5.78 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.454 kg
Crystal 15;Great Western
Crystal 15;Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.113 kg
Crystal 40;Great Western
Crystal 40;Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 28 g
Chinook -13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 28 g
Chinook -13.0 AA% whole; boiled 10 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 14 g
Chinook -13.0 AA% whole; boiled 0 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 28 g
Mosaic® -12.5 AA% whole; added dry to secondary fermenter
Mosaic®
Mosaic™ (HBC 369) is an aroma hop variety developed by Hop Breeding Company, LLC that was released in 2012. It offers a unique and complex blend of floral, tropical, fruity, and earthy characteristics that translate very favorably into several styles of beer. Mosaic™ is the daughter of Simcoe® (YCR 14) and a Nugget derived male.—usahops.org
- 1tsp
Irish Moss -boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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
1 step temperature mashing at 66.0C for 90 min with mash-out at 75.6C for 10 min. Mashing water: 16.55 litters Sparging water: 17.00 litters Add 1/13 tsp of Campden powder to both mashing and sparging water. Add 1 tsp of gypsum to mashing water. Brewed on Jan. 18, 2016. The OG was 1.082, quite higher than the BeerTool's calculation.
Style (BJCP)
Category: 14 -India Pale Ale (IPA)
Subcategory: B -American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.056 -1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 -1.018 | |
| Color: | 9.3 SRM | 6 -15 | |
| Alcohol: | 6.8% ABV | 5.5% -7.5% | |
| Bitterness: | 63.4 IBU | 40 -70 | |
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