WC IPA / Chinook

Craigerrr

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I rather have a surplus of Chinook...

Has anyone ever done a Westie with Chinook only?
I am thinking of doing one at 6%, bittering it with Magnum, and then Chinook for all other additions.

61% base malt
27.6% DME
6.7% Carapils/Carafoam
4.7% C60

Mashed low, say 65C (149F)
1059OG, 1008FG

70-80 IBU's
35 IBU's from Magnum at 60
16 IBU's from Chinook at 30
8 IBU's rom Chinook at 5
16 from Chinook 20 minute hopstand at 80C (3.86g/L)
Dry Hopped at 3.86g/L on day 2 (fermented with VOSS @ 39C)
BU/GU 1.29

VOSS - 3 days at39C, Cold crash for 3-5 days)

Ca2+ 107, Mg2+ 18, Na+ 17, Cl- 54, SO42- 280, HCO3-16
 
I rather have a surplus of Chinook...

Has anyone ever done a Westie with Chinook only?
I am thinking of doing one at 6%, bittering it with Magnum, and then Chinook for all other additions.

61% base malt
27.6% DME
6.7% Carapils/Carafoam
4.7% C60

Mashed low, say 65C (149F)
1059OG, 1008FG

70-80 IBU's
35 IBU's from Magnum at 60
16 IBU's from Chinook at 30
8 IBU's rom Chinook at 5
16 from Chinook 20 minute hopstand at 80C (3.86g/L)
Dry Hopped at 3.86g/L on day 2 (fermented with VOSS @ 39C)
BU/GU 1.29

VOSS - 3 days at39C, Cold crash for 3-5 days)

Ca2+ 107, Mg2+ 18, Na+ 17, Cl- 54, SO42- 280, HCO3-16
It will be VERY Piney and VERY spicy/herby. If it were me I'd use another hop and do 50/50 between the 2 additions
 
It will be VERY Piney and VERY spicy/herby. If it were me I'd use another hop and do 50/50 between the 2 additions
It can add some grapefruit too if used late or dry hopped.

I have done chinook only in an arrogant bastard clone, which is very piney.
 
I rather have a surplus of Citra as well, maybe I will split the additions between the two
 
I rather have a surplus of Chinook...

Has anyone ever done a Westie with Chinook only?
I am thinking of doing one at 6%, bittering it with Magnum, and then Chinook for all other additions.

61% base malt
27.6% DME
6.7% Carapils/Carafoam
4.7% C60

Mashed low, say 65C (149F)
1059OG, 1008FG

70-80 IBU's
35 IBU's from Magnum at 60
16 IBU's from Chinook at 30
8 IBU's rom Chinook at 5
16 from Chinook 20 minute hopstand at 80C (3.86g/L)
Dry Hopped at 3.86g/L on day 2 (fermented with VOSS @ 39C)
BU/GU 1.29

VOSS - 3 days at39C, Cold crash for 3-5 days)

Ca2+ 107, Mg2+ 18, Na+ 17, Cl- 54, SO42- 280, HCO3-16
My tastebuds have left the building lol!
 
For a WC, I'd leave the crystal in but go with C10. I've never used Chinook myself so I can't opine on that.
 
WC, I'd use the Chinook as the bittering, save the magnum and then split the Chinook with the citra for the other addition.
And no need for crystal malt in a WC IPA.
My 3 cents
I would have completely agreed about the crystal 6-10 years ago. Now I'm getting a nostalgic hankering for WC with a noticeable, but restrained amount of crystal.
 
I've done Chinook bittering with cascade and amarillo late additions and it turned out nice. Piney and citrus without being overwhelmed in either.

As for the crystal, if you want a little sweet finish, it can work. I prefer WC to be more dry, but personal preference will prevail
 
Thanks for all of the input.
May substitute Victory for the C60, or may not. That grain bill has been what works for me, but the tug of war on the crystal in a WC debate has me wondering if I should try and let go of it this time...
 
I rather have a surplus of Chinook...

Has anyone ever done a Westie with Chinook only?
I am thinking of doing one at 6%, bittering it with Magnum, and then Chinook for all other additions.

61% base malt
27.6% DME
6.7% Carapils/Carafoam
4.7% C60

Mashed low, say 65C (149F)
1059OG, 1008FG

70-80 IBU's
35 IBU's from Magnum at 60
16 IBU's from Chinook at 30
8 IBU's rom Chinook at 5
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Dry Hopped at 3.86g/L on day 2 (fermented with VOSS @ 39C)
BU/GU 1.29

VOSS - 3 days at39C, Cold crash for 3-5 days)

Ca2+ 107, Mg2+ 18, Na+ 17, Cl- 54, SO42- 280, HCO3-16
I have been think about one post in the forum what beer your struggle most, for me was the obvious british beers, but second to that is the IPA, I don't know why most don't hit the right spot, the only one I did good was my first beer, it was suppose to be a american pale ale but lost like 2 gallon of beer in the end, so did the abv, ibu and colour of a IPA, it was good for the first one I did. So I'm trying to create a base recipe for my IPA's and need help.
5 Gallon efficienty of 75-80%, and I have 2 options of base of the recipe, in the malt side I mean, the first one I already did and the colour is a beatiful amber red, using:
10 pound of 2 row
14 oz of carared
14 oz of caramunich I
10.5 oz of caragold or caramunich II
This give me 1.065 of OG and with a good attenuation the FG of 1.011, like I said already did use this base and give about 28 EBC, but I'm think going with this one to new base for a IPA:
9 pound of 2 row
2 pound and 6 oz of munich light
10.5 oz of caraamber
7 oz of caramunich I
With this one I get more body and less abv for paring with the bitter of a american or english IPA, what you guys think?
Another help I need is that my friend gonna do a birthday party and ask me 5 gallon of beer, he love IPA and love 60 minute IPA and stone IPA, so I was think doing addition of 5 and 5 minute from the 30 minute to flame out (30, 25, 20, 15, 10 and 5) for this I'm looking the best hop to give a nice flavor, aroma and not a harsh bitterness and I'm gonna give the hops to him, and I have chinook, simcoe and nugget, the first 2 I'm gonna use for sure, he love those 2, but the nugget don't seen the best option, so I was think about cascade or amarillo, but the problem I personaly don't like amarillo, and I love cascade, but the cohumulone is little high and I'm afraid of begin a little to harsh, what you guys sugest to pairing with simcoe and chinook? Amarillo, cascade or nugget?
 

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