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The Brewing Forum • View topic - Chinook amber ale(add pics later)

Chinook amber ale(add pics later)

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Chinook amber ale(add pics later)

Postby BIGJIM72 » Sun Apr 06, 2014 18:31

Chinook Ale
American Amber Ale

Recipe Specs
Batch Size (L): 23.0
Total Grain (kg): 5.200
Total Hops (g): 75.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 12.9 (EBC): 25.3
Bitterness (IBU): 37.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
5.000 kg Maris Otter Malt (96.15%)
0.100 kg Chocolate (1.92%)
0.100 kg Crystal malt (1.92%)

Hop Bill
15.0 g Chinook Leaf (12.5% Alpha) @ 90 Minutes (Boil) (0.7 g/L)
15.0 g Chinook Leaf (12.5% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
15.0 g Chinook Leaf (12.5% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Chinook Leaf (12.5% Alpha) @ 1 Minutes (Boil) (0.7 g/L)
15.0 g Chinook Leaf (12.5% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

Misc Bill
3.0 g Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Safale S-04

The kit:

27lt boiler,coolbox mash tun,chiller,mash bag,99p sparge tool,false bottom for boiler

mash tun false bottom:

Mash liquor on @10.30 with 1/2 crushed campden tablet

Grains weighed out & ready to go:

Old catering mayo tubs are handy during my brewday for weighing & as a place to stick spent grain.
The ones I have are made from the same type of material as my fermenting bins (<^> symbol on bottom with 5 in the middle) so I sometimes use them for a small batch.

Mash liquor up to temp,added to tun,allowed to stand for couple of minutes.I am using a grain bag in the tun. Doughing in complete @ 11.05.

Mash tun wrapped in cylinder jacket to keep temp steady:

Sparge water boiled now for 5 mins with 1/2 Campden tablet,epsom salts added.

Sparge water @ correct temp. Ran a few jugs through. Sparge started at 12.35 using 99p sparge tool


When sparging finished the sparge tool placed on top of mash tun with grain bag inside to collect last of the runnings

False bottom into boiler
Collected around 32lt of wort. 27 into boiler,5 in a dixie on the stove
1st hop addition-15gm Chinook @90 mins
15 min hops & wort chiller go in


10 min hops & irish moss


1 min hops go in

Boil complete, 0min hops go in

Wort chilled (using mains pressure for the fist time) & into fementing vessel


Didn't take any gravity readings-minus a trial jar at the moment.Estimated FG 4.91%
Had to top up with 4lt of water.
Time taken from doughing in until finish (including clearing up):4 hours 55 mins.

I know a brew day isn't a race & I do enjoy it, but streamlining my method has always been a priority. Getting an AG done in that time means a lot-a double brew day is now within my reach.

I think my first full AG took me more than 7 hours. I've managed to cut that down with these steps (obvious though they may seem,in no particular order):

1.Don't drink & brew
2.Get or make a decent hop strainer/flalse bottom
3.Clean as you go
4.Make a sparge tool/arm-I used to spend so much time jugging my sparge water though a funnel & watering can rose. I don't think I've lost much,if any efficiency through using a drilled out washing up bowl
5.Use a wort chiller with mains pressure (Thanks to Big Yin for enlightening me to the mixer tap hose connector)
6.Using drum taps? Write on your kit in BIG LETTERS which is the off position & check. How many times..

I have a medical condition- I am fool intolerant.

Brewing,baking & grilling up a storm in South London
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