the two C's

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neal

Well-Known Member
Joined
Mar 8, 2016
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Location
Bude, North Cornwall
4500g of MO
200g TW
300 Dextrine

100g Chinook whole
100g Cascade whole

and either Summit or Nugget for bittering

Danstar nottingham...

recipe to be decided overnight

thoughts welcome :thumb:
 
Save some for a dry hop.

My simple IPA was hopped with
20g millenium at 60mins
15g of both cascade and summit at 10 mins
15 of both cascade and summit at 5 mins
20g of both cascade and summit at flameout

I dry hopped/hop teaed it after a week of fermentation.
 
Chinook and Cascade are a classic combo. For me personally I would definitely use all 200g.

I would save 50g each for dry hopping, then using Chinook add bitterness close to your preferred IBU level. Then I would split whatever was left between a 5 or 10 minute late boil addition and a 20 minute steep when you have called the wort to 80°C.

The 5 minute addition will add a few IBUs but the steep at 80°C won't.
 
ok I went with

10g Summit @ 60min
20g Chinook @ 5min
20g Cascade @ 5min

& 20g Chinook & 20g Cascade had a 20min steep @75deg

og of 1.052 for 21ltrs & 32.23 ibu's

leaves me plenty to dry hop with :thumb:
 

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