A single hop IPA to highlight the Chinook hop. Chinook hops has a strong and distinctive pine-like aroma and flavor that is not common among other varieties. Chinook can by slightly spicy, with a somewhat smoky-earth quality. Try this distinctive IPA and fall in love with Chinook hops.
2.5kg Liquid Light Malt Extract
1kg Liquid Light Malt Extract
500g Light Dried Malt
300g Crystal Grain malt
300g Caramalt Grain malt
30g Chinook Hops (13.3% AA) ‐ 60 min boil
15g Chinook Hops (13.3% AA) ‐ 10 min boil
15g Chinook Hops (13.3% AA) – 0 min boil
30g Chinook Hops (13.3% AA) – Dry Hop
Safale US‐05, MJ M44 or WY1056 American Ale Yeast
1. A day before, place 10‐15L of water in closed containers in a fridge and chill.
2. Steep malt grains for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain the liquid from the grain into a large saucepan.
4. Rinse grain with another 1 Litre of hot tap water and discard grain.
5. Add another 4 litres of water and 1 kg liquid light malt to the saucepan, and bring to the boil whilst stirring.
6. Add 30g Chinook hops.
7. After boiling for 50mins, add 15g Chinook and whirfloc or brewbrite.
Continue boiling for the last 10 mins.
8. At the end of the 60 minutes, turn off the heat and add 15g Chinook.
9. Add the rest of the malts and stir to dissolve and create a whirlpool effect.
Place the saucepan in a sink of cool water for 10‐15 minutes.
10. Pour the contents of the saucepan into the fermenter and top up to 23 litres with chilled and tap water to reach a starting
temperature of 18‐22°C. Stir vigorously to aerate.
11. Add yeast and ferment as close as possible to 18°C.
12. On Day 4 of fermentation, add Dry Hops of 30g Chinook to the fermenter.
Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.