Chinook IPA Recipe

Ingredients, Recipe and Step-by-step for this Chinook IPA recipe. Make this fabulous beer at home.

RECIPES

Brewpedia

10/8/20233 min read

A Pint of Chinook IPA
A Pint of Chinook IPA

Chinook IPA: Step-by-Step Instructions

Are you yearning for a satisfying homemade brew with a punch of bitter goodness? Look no further! The Chinook IPA is a delightful blend of bitterness and aromatic hoppiness that will certainly stimulate your palate. This step-by-step guide will walk you through the process of creating this heavenly brew right in your kitchen. So, let’s dive in!

Gather Your Ingredients:

Fermentables:

  • 10 lbs American - Pale 2-Row

  • 0.75 lbs Belgian - Caramel Pils

  • 0.25 lbs American - Caramel / Crystal 120L

Hops:

  • 0.75 oz Chinook Pellets (for Boiling)

  • 0.50 oz Chinook Pellets (for Boiling)

  • 0.50 oz Chinook Pellets (for Boiling)

  • 1 oz Chinook Pellets (for Dry Hopping)

Yeast:

  • 1 Packet of Wyeast - American Ale 1056

Let’s Brew:

  1. Preparation:

  2. Mashing:

    • Once the water reaches 152°F, mix in the fermentables.

    • Maintain this temperature and let it mash for 60 minutes.

    • After 60 minutes, raise the temperature to 185°F for mash out and hold for 10 minutes.

    • Sparge the grains with 7 quarts of water at 170°F for 15 minutes.

  3. Boiling:

    • Transfer the wort to the boil kettle and bring it to a boil.

    • Once boiling, add 0.75 oz of Chinook pellets and boil for 60 minutes.

    • With 10 minutes left on the boil, add 0.50 oz of Chinook pellets.

    • At the last minute of the boil, toss in another 0.50 oz of Chinook pellets.

  4. Cooling and Fermentation:

    • Cool the wort rapidly using a wort chiller or an ice bath.

    • Once cooled to around 70°F, transfer the wort to a fermentation vessel.

    • Pitch the yeast into the wort and seal the vessel.

    • Allow the wort to ferment at a temperature between 60 - 72°F.

  5. Dry Hopping:

    • After the primary fermentation (usually around 1-2 weeks), add 1 oz of Chinook pellets for dry hopping.

    • Leave the hops in for 8 days to infuse the aromatic bitterness.

  6. Bottling:

    • After dry hopping, transfer the beer to a bottling bucket, leaving the sediment behind.

    • Bottle the beer and allow it to carbonate for at least two weeks.

  7. Tasting:

    • Chill your beer, pour it into a glass, and revel in the fruits of your labour.

    • Cheers to a successful homebrewing adventure!

chinook IPA on a table
chinook IPA on a table

Pro Tips:

  • Yeast Starter: Although the recipe doesn't call for a yeast starter, creating one can ensure a healthy fermentation. A yeast starter is a pre-fermentation culture that helps kickstart the fermentation process.

  • Water Chemistry: Understanding the water chemistry can play a crucial role in the taste of your beer. Test your water and adjust the minerals and pH to enhance the flavour.

  • Temperature Control: Maintaining a consistent temperature during fermentation is key. Consider using a fermentation chamber or a temperature controller.

  • Patience: Brewing is an art that requires patience. The longer you allow your beer to mature, the better the flavours will develop.

Equipment Checklist:

  • Brewing kettle

  • Mash tun

  • Fermentation vessel

  • Wort chiller or ice bath

  • Bottling or kegging equipment

  • Sanitising agents

  • Stirring utensils

  • Thermometer

  • Hydrometer or refractometer

FAQs:

What can I expect from the taste and aroma of Chinook hops?

  • Chinook hops are known for their piney, spicy, and slightly smoky aroma with a distinctively bitter flavour.

Can I substitute the yeast if I don’t have Wyeast - American Ale 1056?

  • Yes, a suitable substitute would be the White Labs WLP001 California Ale Yeast or Safale US-05.

How can I ensure my equipment is sanitised properly?

  • Use a no-rinse sanitizer like Star San or Iodophor. Follow the instructions on the sanitizer, ensuring to cover all surfaces of your equipment.

What’s the significance of the different boiling times for hops?

  • The varying boiling times allow for a layered hop flavour and aroma. Longer boil times extract more bitterness, while shorter boil times preserve more aroma.

How can I measure the alcohol content of my beer?

  • Using a hydrometer or a refractometer, measure the specific gravity of your wort before and after fermentation. The change in specific gravity will help calculate the alcohol content.

Is dry hopping necessary, and can I use different hops?

  • Dry hopping, while not mandatory, imparts a more robust aroma to your IPA. Feel free to experiment with different hop varieties to discover unique flavour profiles.

What if I don’t have all the equipment listed?

  • Homebrewing can be as basic or as sophisticated as you want it to be. There are various hacks and alternatives for most brewing equipment. For instance, you could use a large stockpot if you don’t have a brewing kettle, or a sanitised plastic bucket for a fermentation vessel.