WyeTipa

All Grain Recipe

Submitted By: canehdianman (Shared)
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Batch Size: 11.10 galStyle: White IPA (21B)
Boil Size: 13.15 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: Fergenzbrau (40L)
Bitterness: 50.9 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.85 gal Calgary (nov-april Water 1
6.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.00 g Calcium Chloride (Mash 60 min) Misc 3
8.00 ml Lactic Acid (Mash 60 min) Misc 4
1 lbs 1.64 oz Wheat, Flaked (1.6 SRM) Grain 5
7 lbs 11.46 oz Wheat Malt, Ger (2.0 SRM) Grain 6
14 lbs 5.28 oz Pilsner (2 Row) UK (1.0 SRM) Grain 7
15.87 oz Rice Hulls (0.0 SRM) Adjunct 8
1 lbs 1.64 oz White Wheat Malt (2.4 SRM) Grain 9
0.88 oz Cascade [5.5%] - Boil 60 min Hops 10
0.88 oz Amarillo Gold [8.5%] - Boil 60 min Hops 11
0.88 oz Citra [12.0%] - Boil 60 min Hops 12
0.88 oz Citra [12.0%] - Boil 10 min Hops 13
0.88 oz Amarillo Gold [8.5%] - Boil 10 min Hops 14
0.88 oz Cascade [5.5%] - Boil 10 min Hops 15
0.75 oz Coriander Seed (Boil 5 min) Misc 16
0.75 oz Orange Peel, Sweet (Boil 5 min) Misc 17
1.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 18

Notes

Forgot to add campden tablet to mash water. Added to sparge water after mash was started. Target mash for 70 to keep proteins, haze and low fermentable wort for a sweeter full body beer. Mash start at 70deg. Mash pH at 5.4 1.055 SG 1.013 FG First tasting notes. Bitter. Would like to move hops to the back end. Not enough hop aroma or sweetness. Really nice with an orange slice. Dry hopped with a ton of cascade and Falconers flight. Turned a mediocre beer into an amazingly good WPA!!

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