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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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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
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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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(M)Oktoberfest – Brewing an Oktoberfest Ale with Wyeast 1007

Traditional Oktoberfest beers are lagers. But there’s no reason you can’t take an Oktoberfest recipe and use Ale yeast. Which is exactly what I’ve done here. It was my first experience with Wyeast German Ale yeast. A yeast I will definitely use again. This was also the very fist beer that I kegged.


As you’ll see in the video I cam out with a side project IPA using the extra wort and .75# of DME. It turned out great. Much better than I expected.

I hope this encourages you to not dump your extra wort. You can still make a great beer out of it with some help.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 24.8 IBUs 11.6 SRM 1.057 1.013 5.8 %
Actuals 1.06 1.01 6.6 %

Fermentables

Name Amount %
Munich Malt 5.5 lbs 45.83
Pale Malt, Maris Otter 5.5 lbs 45.83
Crystal Malt I 1 lbs 8.33

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1.5 oz 60 min First Wort Pellet 4.3

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
Yeast Nutrient 5.00 tsp 15 min Boil Other

Yeast

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

Mash

Step Temperature Time
Mash In 152°F 75 min

Fermentation

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

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Oldtown Standard IPA – Tasting and Review

The malt bill on this brew came out exactly like I was hoping.  Light yet malty with a sightly sweet malt aroma. It nicely compliments the hops which I though might be over-powering.


I’ll be using this grain bill again in the near future. This time with a Simcoe, Citra, Ekuanot combination.

Check out the brew day for this one.

ABV: 6% IBU: 53 SRM: N/A

Malts: Pilsner, Vienna, Munich 1, Crystal 40
Hops: 007 Golden Hop, Centennial, Chinook
Yeast: WLP001
Other Ingredients: None

Tasting Notes

  • Color and Appearance
    • Dark Amber
    • Slight Haze
    • Long head retention
    • Medium carbonation
  • Aroma
    • Citrus, Pine
    • Medium malt aroma
    • Low to no esters
  • Flavor
    • Low alcohol
    • Citrus, Pine
    • Medium hop bitterness
    • Light malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Medium carbonation
    • Medium finish.

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