Tag Archive for 'T-58'

This American IPA has a relatively modest gravity and an immodest hop character derived entirely from a single hop variety. Chinook hops have long been used by US brewers for bittering additions, but their intense aroma and flavor have caught on only recently. This kit is a bit lower in gravity and lighter in body than our other IPA recipes, which enhances the perceived bitterness and reduces the aging requirements. It shows up in the glass with a reddish-gold color and a thick, resinous Chinook aroma that lingers after the glass is emptied.

Chinook IPA
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.050

Malt 1: 6 lbs. Pilsen Malt LME (60 min)
Malt 2: 1 lb. Pilsen DME (60 min)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: .25 lb Briess Caramel 120
Grain 2: .75 lb Dingemas Caramel Pils

Hop 1: 1 oz Chinook – alpha 11.4% (60 min)
Hop 2: .5 oz Chinook – alpha 11.4% (10 min)
Hop 3: .5 oz Chinook – alpha 11.4% (1 min)
Hop 4: .5 oz Chinook – alpha 11.4% (dry hop in secondary for 2 weeks)

Yeast: #1056 American Ale (60°-72°F)

Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt 1 & 2. Bring water back to a boil and add Hop 1 @ 60 minutes, Hop 2 @ 10 minutes, Hop 3 @ 1 minutes left in the boil. Add Irish Moss with 10 minutes left in the boil.

Notes:
I pitch yeast @ about 63° . I’ll transfer to secondary fermenter after about 10-14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2 weeks. Add Hop 4 @ 2 weeks prior to bottling. Bottle with 5 oz of corn sugar and 1 oz of table sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.048. I pitched @ 63°.