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Brewing a Double Chinook IPA

After brewing a Chinook Session IPA a few months back I started looking around for a double Chinook recipe. While I was looking for an Arrogant Bastard clone I started reading this thread over on Home Brew Talk. It featured all Chinook hop additions. With a little modification I was able to up the grain percentage to create a double IPA.


This turned out to be a great IPA. It did take longer to carbonate in the keg than I would have expected. It was fully carbed in about 3 weeks. Though it was very drinkable at 2 weeks.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 108.8 IBUs 16.1 SRM 1.083 1.019 8.6 %
Actuals 1.079 1.012 9.0 %

Fermentables

Name Amount %
Viking Pilsner Malt 17 lbs 88.31
Aromatic Malt 9 oz 2.92
Biscuit Malt 9 oz 2.92
Caramunich I (Weyermann) 9 oz 2.92
Special B Malt 9 oz 2.92

Hops

Name Amount Time Use Form Alpha %
Chinook 1.1 oz 60 min Boil Pellet 13
Chinook 1.1 oz 45 min Boil Pellet 13
Chinook 1.1 oz 2 min Boil Pellet 13
Chinook 2.2 oz 60 min Aroma Pellet 13
Chinook 2.2 oz 4 days Dry Hop Pellet 13
Chinook 2 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Baking Soda 2.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 6.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
Nottingham Yeast (-) Lallemand 75% 62°F - 72°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 10 days 68°F
Secondary 10 days 68°F
Aging 7 days 52°F

Notes

Originallyl came from here: https://www.homebrewtalk.com/forum/threads/arrogant-bastard-clone.71867/

Dry hop in the keg with the final 2 Oz..

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Brewing a Mad Elf Ale Clone + Recipe – Tröegs Independent Brewing

Mad Elf from Tröegs Independent Brewing is one of my favorite seasonal holiday brews. I look forward to its arrival. Occasionally they will release a batch in July for “Christmas in July.” I’ve never figured out if they brew a new batch just for that or hold over some from the Winter for later distribution. Either way, if you haven’t had any, you need to find some.


My first stop in cloning this beer was this thread. There is a lot of good information there. Including the recommendation to only use 4 Oz. of chocolate malt. My original recipe had 8 Oz. which would have been double what was needed.

That thread lead me to this thread which has a complete recipe. Unfortunately that recipe is off with it’s hop additions. According to the Tröegs website Mad Elf only has 15 IBU’s.

With all of that information I put together my own recipe which is listed below. I would make some additional changes to my next attempt. The dark munich I used was too dark. I would change that out for light or regular munich. Something in the 3 – 5L range. I would also add additional cherries raising the amount from 4 to 6 cans.

Either way you brew this, it’s still great. It’s one of my favorite beers and now home brews. Get out there and get one before they are all gone.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 22.2 IBUs 14.2 SRM 1.104 1.019 11.5 %
Actuals 1.092 1.011 10.9 %

Fermentables

Name Amount %
Viking Pilsner Malt 17.5 lbs 76.92
Viking Munich Malt Dark 2.5 lbs 10.99
Chocolate Malt 4 oz 1.1
Honey - Clover 2.5 lbs 10.99

Hops

Name Amount Time Use Form Alpha %
Sterling 1 oz 90 min First Wort Pellet 7.5

Miscs

Name Amount Time Use Type
Baking Soda 2.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 6.00 tsp 15 min Boil Other
Sweet Cherries 2.00 lb 0 min Secondary Flavor
Tart Cherries 2.00 lb 0 min Secondary Flavor

Yeast

Name Lab Attenuation Temperature
Belgian Strong Ale (1388) Wyeast Labs 76% 65°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

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Music By:
Nicolai Heidlas
Atmosphere
https://soundcloud.com/nicolai-heidlas/

The Juice is worth the Squeeze – Imperial Grapefruit IPA

I’ve been looking at brewing a grapefruit IPA for a while. I was reading HomeBrewTalk.com a few months back when I came across a recipe that sounded promising. Using the provided recipe for The Juice is worth the Squeeze I made some adjustments. Those adjustments took in to account the hops I had on hand and my equipment. What I ended up with truly did taste like grapefruit.


The only thing I really need to mention is that you will need to make sure all of the grapefruit zest is filtered out before you keg this. I had problems with the zest clogging the dip tube. I had to disassemble the keg out post several times to clean it out. It was a simple process but one that taught me a valuable lesson about making sure you get all of the debris out of your brew before kegging.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 75 min 105.6 IBUs 7.1 SRM 1.074 1.014 8.0 %
Actuals 1.072 1.007 8.7 %

Fermentables

Name Amount %
Viking Pilsner Malt 15 lbs 88.24
Munich Malt - 10L 1.25 lbs 7.35
Caramel/Crystal Malt - 20L 12 oz 4.41

Hops

Name Amount Time Use Form Alpha %
Chinook 0.65 oz 60 min First Wort Pellet 13
Chinook 0.65 oz 45 min Boil Pellet 13
Centennial 1 oz 30 min Boil Pellet 10
Citra 1 oz 15 min Boil Pellet 12
Simcoe 1 oz 15 min Boil Pellet 13
Citra 1 oz 4 days Dry Hop Pellet 12
Simcoe 1 oz 4 days Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 5.00 tsp 15 min Boil Other
Grapefruit Peel 2.00 oz 0 min Boil Flavor
Grapefruit Peel 2.00 oz 4 days Primary Flavor

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

https://www.homebrewtalk.com/forum/threads/the-juice-is-worth-the-squeeze-imperial-ipa.654977/

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Music By:
Nicolai Heidlas
Atmosphere
https://soundcloud.com/nicolai-heidlas/

Old Pumpculiar Pumpkin Ale – BYO Magazine October 2005

You either love or hate pumpkin beers. Personally, I’m on the love it side. But in recent years pumpkin beers have started to appear on shelves as early as June. Which is far too early for my taste. Who really wants to be drinking a heavy spiced beer when it’s 90 degrees F out? Not me, that is for sure. Anyway, fresh pumpkins aren’t available in April or May, the months in which beers released in June would have been brewed.


This year I decided to brew my own version of a pumpkin ale. It was my first attempt at any kind of fruit beer. I picked up a neck pumpkin at a local farm and did my research. I started with a base recipe from the October 2005 issue of BYO magazine. Then did some additional research on what spices to add. The original recipe only called for .75 TSP of pumpkin pie spice which I didn’t feel was anywhere close to enough.

Craft Beer and Brewing magazine has a list of recommended spices. They also have a pumpkin ale recipe that I used as guidance in selecting spices and amounts. Finally I also looked at several pumpkin pie recipes to get a better idea on what really goes in to a traditional pumpkin pie.

The final beer is toasty and flavorful. It really does smell and taste like fresh baked pumpkin pie. There is still plenty of time to get out there and brew this up for the holiday season.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 26.1 IBUs 17.4 SRM 1.058 1.010 6.4 %
Actuals 1.06 1.01 6.6 %

Fermentables

Name Amount %
Viking Pilsner Malt 9.5 lbs 73.08
Caramel/Crystal Malt -120L 1 lbs 7.69
Wheat, Torrified 1 lbs 7.69
Molasses 8 oz 3.85
Maple Syrup 1 lbs 7.69

Hops

Name Amount Time Use Form Alpha %
Sterling 0.6 oz 60 min Boil Pellet 11.6
Hallertauer Mittelfrueh 0.6 oz 15 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Baking Soda 1.00 tbsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.00 tsp 60 min Mash Water Agent
Pumpkin 7.00 lb 90 min Boil Flavor
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 6.00 tsp 15 min Boil Other
Ginger, Powered 1.00 tsp 5 min Boil Herb
Cinnamon Powder 5.00 tsp 5 min Boil Spice
Allspice 0.50 tsp 5 min Boil Spice
Nutmeg 0.50 tsp 5 min Boil Spice
Ginger, Powered 0.25 tsp 0 min Bottling Herb
Cinnamon Powder 1.50 tsp 0 min Bottling Spice
Allspice 0.25 tsp 0 min Bottling Spice
Nutmeg 0.25 tsp 0 min Bottling Spice

Yeast

Name Lab Attenuation Temperature
German Ale (1007) Wyeast Labs 75% 55°F - 66°F

Mash

Step Temperature Time
Mash In 152°F 60 min
Mash Out 168°F 10 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

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Music By:
Nicolai Heidlas
Morning Sun
https://soundcloud.com/nicolai-heidlas/

Chinook Session IPA – All the Flavor with half the ABV

Session IPA’s are an interesting subset of the beer market. Your typical IPA would be at least 7% ABV and be hopped to reach 60+ IBU’s. Session IPA’s fall in the 4% to 6% range with an IBU range of around 40 to 50. I set out to create a recipe that was light but still had enough body to stand up against 40 IBU’s. I started with pilsner base malt and added enough crystal to reach an SRM of around 6.5.


Despite the issues I had with the mash reaching 160 F, this IPA turned out great. The higher mash temperature created body and head retention I had not expected. Certainly next time I will mash at the correct temperature. But I’m very happy with the end result here.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 44.0 IBUs 6.6 SRM 1.056 1.012 5.9 %
Actuals 1.053 1.01 5.7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 11 lbs 88
Caramel/Crystal Malt - 20L 1.5 lbs 12

Hops

Name Amount Time Use Form Alpha %
Chinook 0.75 oz 60 min Boil Pellet 13
Chinook 0.5 oz 10 min Boil Pellet 13
Chinook 0.5 oz 1 min Boil Pellet 13
Chinook 0.5 oz 30 min Aroma Pellet 13
Chinook 0.5 oz 15 min Aroma Pellet 13
Chinook 1 oz 4 days Dry Hop Pellet 13
Chinook 1 oz 2 days Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Baking Soda 1.00 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 5.00 tsp 15 min Boil Other
Gelatin 1.00 tsp 5 days Primary Fining

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

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