This recipe started as a way to test the Michigan Hop Alliance’s Chinook hops, which were said to be pineapple-like—in contrast to the catty pine of Chinooks from the Northwest. For me, it was also a chance to play with the cold-and-short dry hopping … and what do you know? It tastes like pineapple upside-down cake. Feel free to sub in whatever hops you want to test in this way.
Batch size: 6 gallons (23 liters)
Brewhouse efficiency: 70%
13.75 lb (6.2 kg) Mecca Grade Lamonta (or other pale ale malt)
1.25 lb (567 g) Mecca Grade Metolius (or light Munich)
1 lb (454 g) Mecca Grade Opal 22 (or other pale crystal)
1.5 oz (43 g) Warrior [12% AA] at 60 minutes
1 oz (28 g) Michigan Chinook [12.6% AA] at 5 minutes
1 oz (28 g) Michigan Chinook [12.6% AA] at whirlpool
3 oz (85 g) Michigan Chinook [12.6% AA] at dry hop for 2 days at 38°F (3°C)
White Labs WLP001 California Ale
Mill the grains and mash at 150°F (66°C) for 60 minutes. Raise the temperature to 168°F (76°C) for 10 minutes, then mash out. Sparge and lauter as necessary to obtain about 7.5 gallons (28 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. After the boil, cool to 170°F (77°C), add whirlpool hops, and circulate for 20 minutes. Chill to 65°F (18°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C) until complete, then crash to 38°F (3°C) and add the dry hops. After 2 days, package and carbonate.