SeanGC
Well-Known Member
So I've decided to try my hand at a White IPA recipe. The experience has been completely different from the one I had putting together a black IPA. Black IPAs seem to be more commercially popular, and it's sparked quite the homebrew trend recently. Therefore, information on black IPAs has been more readily available.
This beer is not quite a wit, not quite an IPA. I've gather that half malted wheat/half pils, with some complementary unmalted grains seems to be the general consensus.
I'm trying to go for the obvious citrusy aroma and flavor, with some traditional wit complexity (coriander, orange peel). I've realized I haven't reinvented the wheel here with white IPAs, but I'm hoping some of you might be able to provide some constructive criticism.
Will I get some of those spicy phenols from the yeast with the late hop/dry hop additions?
Will the coriander/orange peel come through with the bittering additions?
Do I need more in the grain profile?
Take a look and let me know! Thanks!
[size=+2]White IPA[/size]
Date: 1/31/13
Size: 12.0*gal
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 213.98*kcal per 12.0*fl oz
Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 4.85 (6.0 - 15.0)
Alcohol: 6.32% (5.5% - 7.5%)
Bitterness: 63.6 (40.0 - 70.0)
[size=+1]Ingredients:[/size]
12.0*lb (48.0%) 12.0*lb Superior Pilsen Malt - added during mash
10.0*lb (40.0%) 10.0*lb White Wheat Malt - added during mash
2.0*lb (8.0%) 2.0*lb Wheat Flaked - added during mash
1.0*lb (4.0%) 1.0*lb Oats Flaked - added during mash
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 10*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 10*m
2.4*oz 2.4*oz Corriander seeds - added during boil, boiled 5.0*m
2.4*oz 2.4*oz Sweet Orange Peel - added during boil, boiled 5.0*m
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 1*m
2.0*oz (16.7%) 2.0*oz Citra (12.0%) - added dry to secondary fermenter
0.0*lb (0.0%) 0.0*lb Rice Hulls - added during mash
1.0*ea 1.0*ea WYeast 3463 Forbidden Fruit
[size=+1]Schedule:[/size]
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m
00:03:00 Dough in - Strike: 140.92*°F; Target: 131.0*°F
00:18:00 Protein Rest - Rest: 15.0*m; Final: 131.0*°F
01:03:00 Sach Rest - Rest: 45.0*m; Final: 152.0*°F
01:33:00 Fly Sparge - Sparge Volume: 7.38*gal; Sparge Temperature: 168.0*°F; Runoff: 11.5*gal
This beer is not quite a wit, not quite an IPA. I've gather that half malted wheat/half pils, with some complementary unmalted grains seems to be the general consensus.
I'm trying to go for the obvious citrusy aroma and flavor, with some traditional wit complexity (coriander, orange peel). I've realized I haven't reinvented the wheel here with white IPAs, but I'm hoping some of you might be able to provide some constructive criticism.
Will I get some of those spicy phenols from the yeast with the late hop/dry hop additions?
Will the coriander/orange peel come through with the bittering additions?
Do I need more in the grain profile?
Take a look and let me know! Thanks!
[size=+2]White IPA[/size]
Date: 1/31/13
Size: 12.0*gal
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 213.98*kcal per 12.0*fl oz
Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 4.85 (6.0 - 15.0)
Alcohol: 6.32% (5.5% - 7.5%)
Bitterness: 63.6 (40.0 - 70.0)
[size=+1]Ingredients:[/size]
12.0*lb (48.0%) 12.0*lb Superior Pilsen Malt - added during mash
10.0*lb (40.0%) 10.0*lb White Wheat Malt - added during mash
2.0*lb (8.0%) 2.0*lb Wheat Flaked - added during mash
1.0*lb (4.0%) 1.0*lb Oats Flaked - added during mash
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 10*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 10*m
2.4*oz 2.4*oz Corriander seeds - added during boil, boiled 5.0*m
2.4*oz 2.4*oz Sweet Orange Peel - added during boil, boiled 5.0*m
1.0*oz (8.3%) 1.0*oz Citra (12.0%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 1*m
2.0*oz (16.7%) 2.0*oz Citra (12.0%) - added dry to secondary fermenter
0.0*lb (0.0%) 0.0*lb Rice Hulls - added during mash
1.0*ea 1.0*ea WYeast 3463 Forbidden Fruit
[size=+1]Schedule:[/size]
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m
00:03:00 Dough in - Strike: 140.92*°F; Target: 131.0*°F
00:18:00 Protein Rest - Rest: 15.0*m; Final: 131.0*°F
01:03:00 Sach Rest - Rest: 45.0*m; Final: 152.0*°F
01:33:00 Fly Sparge - Sparge Volume: 7.38*gal; Sparge Temperature: 168.0*°F; Runoff: 11.5*gal