Fresh Fall Chinook Run - Beer Recipe - Brewer's Friend

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Fresh Fall Chinook Run

15302 calories 1868.1 g 20 qt
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 15302 calories (Per 20qt)
Carbs: 1868.1 g (Per 20qt)
Created: Tuesday October 4th 2022
1.085
1.029
7.5%
60.5
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - DME Golden Light10 lb DME Golden Light 44.6 4 71.4%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 3.6%
10.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 14.3%
1.50 lb Briess - Carapils Malt1.5 lb Carapils Malt 34.5 1.5 10.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 60 min 34.04 3.2%
5 oz Chinook5 oz Chinook Hops Fresh 13 Boil 20 min 13.1 16.1%
5 oz Centennial5 oz Centennial Hops Fresh 10 Boil 20 min 10.08 16.1%
5 oz Chinook5 oz Chinook Hops Fresh 13 Boil 2 min 1.83 16.1%
5 oz Centennial5 oz Centennial Hops Fresh 10 Boil 2 min 1.41 16.1%
5 oz Chinook5 oz Chinook Hops Fresh 13 Hop Stand at 68 °F 15 min 16.1%
5 oz Centennial5 oz Centennial Hops Fresh 10 Hop Stand at 68 °F 15 min 16.1%
31 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.40 g Epsom Salt Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
3 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
1.66 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
250 Milliliters
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.81 g | 35.2 qt) 7.19 28.7  
Mash volume with grains (equipment estimates 8.81 g | 35.2 qt) 7.47 29.9  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 9.12 g | 36.5 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.79 -3.2  
Post boil volume 6.88 27.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Going into fermentor 6.5 26  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.19 28.7
Equipment Profile Used: System Default
 
Notes
  1. Add water agents to 7 gals water in brew kettle, stir to dissolve.
  2. Heat wort to 155-160 degrees.
  3. Steep American Honey and Carapils malts for 30 minutes. Remove steeping grains from kettle, letting liquids naturally drain from grain bags.
  4. Add DME to wort, stirring briskly to dissolve DME.
  5. Bring wort to boil, add 1 oz Mosaic hops.
  6. After 30 minutes boil, add maltodextrin.
  7. After 40 minutes boil, add 5 oz Chinook & 5 oz Centennial fresh (wet) hops.
  8. After 50 minutes boil, add yeast nutrients.
  9. After 55 minutes boil, add Whirlfloc tablet.
  10. After 58 minutes boil, add 5 oz Chinook & 5 oz Centennial fresh (wet) hops.
  11. After 60 minutes boil, turn off heat, add 5 oz Chinook & 5 oz Centennial fresh (wet) hops, top up wort to 7.5 gals with water, whirlpool; hop stand for 15 minutes.
  12. Cool wort, transfer to fermentor, areate, and pitch yeast.
  13. After fermentation mostly finished (~7 days), can transfer to secondary fermentor (keg), adding 4 oz corn sugar for priming.

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  • Last Updated: 2022-11-10 21:49 UTC