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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> White IPA Recipe Formulation

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zeith
Charter Member
Seattle, WA
41 Posts


Y'all may know I'm obsessed with split batching, Belgian yeasts, and Brett. Realizing that I have nothing low in ABV in my current pipeline, I wanted churn out an easy beer to drink soon while using all 3 of my favorite things. I have been leaning towards a White IPA'ish beer and would love some feedback on it. Goal is a easy sipping citrus forward beer. I'm not looking for punch in face hops, just a nice backing. 

Stats
- 5.5 Gallons
- OG 1.056
- 60 min Boil

Grain Bill
- 45% 2 row
- 35% White Wheat
- 10% Flaked Wheat
- 10% Flaked Oats
- Rice Hulls

Hops (39IBU ish)
FWH 60 min Amarillo 21 IBU
5 min Amarillo 1 oz 
5 min Mosaic  1 oz
5 min Centennial 0.75oz
Whirlpool 30 min Amarillo 1.25 oz
Whirlpool 30 min Mosaic 1.5oz
Whirlpool 30 min Centennial 1oz
Maybe Dry Hop?

Mash at 154

Yeast
TYB Vermont
Brett C
Wyeast 3463 Forbidden Fruit

Start at 68, ramp to 72 after 3 days to finish. I will split the wort 3 ways across the 3 yeast. 

Any feedback? IBU will be a higher due to the whirlpool but I normally chill briefly to around 180 before starting the whirlpool so little contribution




Posted 34 days ago.
Edited 34 days ago by zeith

testingapril
Charter Member
Atlanta, GA
595 Posts


You need to look into the Raging Bitch clone from Can You Brew It. That is the only Belgian style IPA that I think is any good. They use Wit yeast though. You would never know it though from the beer. It's so good though. Somehow they get the phenolics to weave in with citrusy hops and it's just really good.

The vast majority of the time though, the phenolics just clash with the hops and bitterness IMO. It's really tough To get right. I've never made such a thing though, so I don't have any specific comments on your recipe.




Posted 34 days ago.

zeith
Charter Member
Seattle, WA
41 Posts


Thanks for the heads up. I will look into the recipe.  I haven't had a White IPA and I can imagine that if you have something that's too phenolic it would taste bad, hence the reason that I wanted to split the batch against 2 yeasts I knew would do well. 



Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Do you really need flaked oats *and* flaked wheat?



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Nothing beats oats for that beta glucan creamy mouthfeel.



Posted 34 days ago.

zeith
Charter Member
Seattle, WA
41 Posts


The oats are for the mouthfeel as testingapril described and generally to style in a lot of Wit recipes. Plus, I love flaked oats. 

The Flaked Wheat comes in for 2 reasons, 1) I wanted to stick at 45% wheat for the batch and 2) extra body is never a bad thing for Wits. I can also replace the flaked wheat with regular wheat and call it a day.




Posted 34 days ago.

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