Nuclear Winter White IPA -NHC 2017 Gold 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: White IPA (21B) |
| Boil Size: 7.64 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 63.8 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Infusion Mash with Precooked Adjuncts |
| Est FG: 1.004 SG (1.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.25 gal |
Clay County Water z |
Water |
1 |
| 8.80 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 7 lbs 2.40 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 2 lbs 7.60 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
4 |
| 1 lbs 9.30 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
5 |
| 1.10 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
6 |
| 8.80 oz |
Corn Sugar (Dextrose) [Boil for 30 min] [Boil] (0.0 SRM) |
Sugar |
7 |
| 1.10 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.10 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 0.55 oz |
Coriander Seed (Boil 5 min) |
Misc |
10 |
| 0.55 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
11 |
| 1.10 oz |
Centennial [10.0%] - Steep 15 min |
Hops |
12 |
| 1.10 oz |
Citra [14.2%] - Steep 15 min |
Hops |
13 |
| 0.55 oz |
Cascade [5.5%] - Steep 15 min |
Hops |
14 |
| 1.0 pkgs |
Belgian Ale (White Labs #WLP550) |
Yeast |
15 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
16 |
| 1.10 oz |
Citra [14.2%] - Dry Hop 5 days |
Hops |
17 |
Notes
Credit recipe to Michael Rogers of Wichita, KS, member of the Wichita Homebrewers Organization (WHO), won a gold medal in Category 17: Specialty IPA during the 2017 National Homebrew Competition Final Round in Portland, OR. Rogers’ white IPA was chosen as the best among 346 entries in the category and helped earn him the AHA 2018 Homebrewer of the Year title. https://www.homebrewersassociation.org/homebrew-recipe/nuclear-winter-white-ipa/
Directions
7 mL lactic acid @ second to last stage of mash
4 mL lactic acid @ 60 min of boil
Use a step infusion mash at 127°F (53°C) for 15 minutes, 146°F (63°C) for 25 minutes, 162°F (72°C) for 20 minutes, and 172°F (78°C) for 5 minutes. Allow hops at flameout to sit for 20 min. before cooling to 68°F (20°C). Add yeast and ferment for 9 days at 68°F (20°C), rack to secondary for 9 days, keg and add dry hop. Dry hop using Citra whole leaf hops (12.9% a.a.) in muslin bag with four large marbles to sink it, tied to keg stem. If bottling, add dry hop to secondaryThis Recipe Has Not Been Rated
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