Finishing up the last of my Chinook Bomb - an ale I brewed, 3 gallons and a ridiculous amount of whole Chinook Hops - 14oz, 45 minute boil, resulting in a not over the bitterness, yet, big time hop flavor. Citrus, pine, grapefruit galore, only thing I would do different is dry hop. All in all, a hop lovers delight.
HOME BREW RECIPE: Title: Chinook Bomb Author: gflore34 Brew Method: All Grain Style Name: American IPA Boil Time: 45 min Batch Size: 3 gallons (fermentor volume) - topped up with cool water, volume out of the the boil kettle was a a little over a gallon! Boil Size: 3.65 gallons Efficiency: 70% (brew house) STATS: Original Gravity: 1.071 Final Gravity: 1.020 ABV (standard): 6.75% IBU (tinseth): 564.81 SRM (morey): 7.24 FERMENTABLES: 8 lb - United Kingdom - Maris Otter Pale (100%) HOPS: 1 oz - Chinook for 45 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 63.78) 1 oz - Chinook for 40 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 60.99) 1 oz - Chinook for 35 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 57.57) 1 oz - Chinook for 30 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 53.4) 1 oz - Chinook for 25 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 48.3) 1 oz - Chinook for 20 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 42.08) 4 oz - Chinook for 15 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 137.91) 4 oz - Chinook for 10 min, Type: Leaf/Whole, Use: Boil (AA 13, IBU: 100.77) MASH STEPS: 1) Infusion, Temp: 152 F, Time: 60 min, Amount: 12 qt 2) Sparge, Temp: 168 F, Time: 10 min, Amount: 4.96 qt OTHER INGREDIENTS: 0.3 g - Gypsum, Type: Water Agt, Use: Mash 0.6 oz - Calcium Chloride, Type: Water Agt, Use: Mash 0.1 g - Gypsum, Type: Water Agt, Use: Sparge 0.2 g - Calcium Chloride, Type: Water Agt, Use: Sparge 0.11 tsp - Phosphoric Acid, Type: Water Agt, Use: Sparge WYeast Nutrient Blend 10 minutes prior to flame out YEAST: White Labs - California Ale V Yeast WLP051 Form: Liquid Attenuation (avg): 72.5% Flocculation: Med-High Optimum Temp: 66 - 70 F TARGET WATER PROFILE: Profile Name: Haslett, Michigan Ca2: 23 Mg2: 17 SO4: 48 Na: 57 Cl: 78 HCO3: 71 Water Notes: Dilute hot liquor with 211.2 oz distilled water, add .3g gypsum, .6g calcium chloride along with trace of a campden tablet NOTES: Home grown whole leaf hops courtesy of fellow home brew club member, going with a malty water profile, using distilled water to dilute Haslett water follow with mineral additions, acidify sparge water. 12/17/12 - Experiment turned out OK, big hop flavor, grapefruit and citrus abound, managed to dial down mouth puckering bitterness. Pine and citrus notes in the nose, good representation of the style. Silly IBU numbers spit out by formula, actual bitterness was, of course, much less, nevertheless, there was a good dose of bitterness, somewhere in the 80's perhaps.
Pretty much, ended up with a little over a gallon at flame out - I did a 45 minute boil. Had I done a 60 minute boil I very well may have ended up with a single bomber.
Dawned upon me when I was comparing it to New Belgium' Ranger IPA, too late by then, definitely next time.
