Instead, I want to think outside the proverbial box, take a chance, and experiment this year. My chinook cones are beautiful so I really want to try my hand at a rustic, autumn-inspired, all chinook pale ale. Has anyone had any experience brewing a pale ale that was hopped 100% with chinook? I read mixed reviews about it. I'd like to brew with a good amount of rye, give the beer a fiery red hue, nice spicy/peppery aroma. I was initially going to make it into a saison, and that still is not off the table. I think the saison yeast, rye, and chinook could blend together quite well. A nice rustic saison for the briskly October
I also have some cashmere growing and could also use those in there too. I was planning on adding a massive charge of chinook during the whirlpool stage and then dry hopping it with either wet chinook or dried chinook, since dry hopping will be 2 weeks post harvest and they won't keep that long.
Thoughts? Thanks in advance!