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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 Belgian Dubbel with WLP611 – New Nordic Yeast Blend

I first heard about the White Labs Yeast Vault back in September of 2017 from the Brew Dudes. At that time I ordered several different yeast strains, including WLP611. The first strain I received was WLP066 which I used in the Sherman’s Planet IPA recipe.

WLP611 as described by White Labs

Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).

My original thought on a brew for this yeast was to brew a traditional Finnish Farmhouse Ale. It is unbelievably hard to find juniper branches. A main ingredient in the boil for a Finnish Sahti/Farmhouse Ale. At least I couldn’t ind them any where around central Pennsylvania in April. I settled on a Belgian Dubbel. I had been wanting to brew with Belgian candy syrup for a while. And I felt the style would lend itself to the originating nature of the yeast.


The recipe below references WLP500, Monastery/Trappist Ale yeast.  I picked that up when I purchased the grain. I was not sure the delivery from White labs was going to arrive in time.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 21.0 IBUs 24.6 SRM 1.074 1.010 8.4 %
Actuals 1.073 1.013 7.9 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 5 lbs 35.4
Pilsner (2 Row) Bel 4 lbs 28.32
Munich Malt - 10L 1 lbs 7.08
Victory Malt 1 lbs 7.08
Wheat Malt, Bel 1 lbs 7.08
Cara-Pils/Dextrine 8 oz 3.54
Special B Malt 8 oz 3.54
Black (Patent) Malt 2 oz 0.88
Candi Sugar, Dark 1 lbs 7.08

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 60 min First Wort Pellet 4.4
Hallertauer Mittelfrueh 0.5 oz 20 min Boil Pellet 4.4

Yeast

Name Lab Attenuation Temperature
Trappist Ale (WLP500) White Labs 78% 65°F - 72°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

Originally From: https://beerandbrewing.com/make-your-best-belgian-dubbel/

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