White IPA

All Grain Recipe

Submitted By: Shieldsmo (Shared)
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Batch Size: 3.00 galStyle: White IPA (21B)
Boil Size: 3.68 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
Bitterness: 64.9 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 gal Covington Water Water 1
3 lbs 12.00 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2
3 lbs 12.00 oz Wheat, Flaked (1.6 SRM) Grain 3
8.00 oz Rice Hulls (0.0 SRM) Adjunct 4
8.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 5
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
0.33 oz Summit [17.1%] - Boil 60 min Hops 7
0.33 oz Citra [11.8%] - Boil 20 min Hops 8
0.33 oz Cascade [6.3%] - Boil 15 min Hops 9
0.33 oz Summit [17.1%] - Boil 15 min Hops 10
3.00 g Coriander Seed (Boil 15 min) Misc 11
3.00 g Orange Peel, Bitter (Boil 15 min) Misc 12
3.00 g Chamomile flowers - dried (Boil 15 min) Misc 13
0.33 oz Centennial [8.4%] - Boil 5 min Hops 14
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 15
0.50 oz Summit [17.1%] - Dry Hop 5 days Hops 16
0.50 oz Centennial [8.4%] - Dry Hop 5 days Hops 17
0.50 oz Citra [11.8%] - Dry Hop 5 days Hops 18
0.50 oz Cascade [6.3%] - Dry Hop 5 days Hops 19

Notes

14Feb19 recipe created 22Feb19 brew day prepare 24 qt Covington water with 4 grams gypsum for Ca 50 SO4 100 Cl 3 8.5 lb x 1.29 qt/lb = 11 qt at 142F strike for protein rest at 130F for 20 minutes (actual was 131F). Add 3 qt boiling water to hit 145F for 20 minutes (mash thickness now 1.65), add 10 qt boiling water to reach 158F for 30 minutes. No mashout, just vorlauf and drain mash tun (turned out to be 16 liters). Thickness now 2.82 requires 6.67 gallons mash tun, retention is 5 qt, runoff 19, boil down to 12, so essentially a batch sparge, so maybe 60% efficiency? (turns out to be 66% efficiency) Pbg 42 (16 liters pre-boil volume) OG 1.061 Oxygen 1 minute then pitched at 5:00 pm at 67F let free rise in brew room. 10 pm nice fast start to fermentation, 2 bubbles per second blowoff. 2Mar19 7:00 pm added dry hops 7Mar19 racked off dry hops to 3 gallon secondary SG 1.010 14Mar19 FG 1.010 kegged with 30 psi CO2 feeding beer out line and shaking for 5 minutes, store at 45F serving temp 15Mar19 First sip is nice, very tasty, intensely citrus, big whipped creamy head, nice Belgian lace, light straw colored, cloudy, fairly light body, but not watery at all. Same malt bill with 45 IBUs of Columbus is next :)

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