White IPA recipe

Discussion in 'Recipes for Feedback' started by royger, Feb 6, 2019.

  1. royger

    royger New Member

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    Hello,

    I'm planning to brew a White IPA, but I'm not sure I'm overdoing with dry hopping, this is my current recipe:

    https://www.brewersfriend.com/homebrew/recipe/view/773302/white-ipa-citra-azacca

    Which adds 100gr Azacca and 100gr Citra for dry hopping for a 20L batch. Is this likely too much?

    I've brewed 20L IPAs batches dry hopped with 200-250gr and that was fine IMO, but never tried this style.

    Also I was planning to replace coriander seeds with cardamom, has anyone tried that?

    Thanks, Roger
     
  2. Meatwad

    Meatwad Member

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    Mark Farrall likes this.
  3. J A

    J A Well-Known Member

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    I'd use a percentage of wheat malt in place of your flaked wheat. You don't get conversion from flaked wheat and you don't have enough diastatic power in less than 50% Pilsner to convert all that flaked wheat and oats. No real reason for the flaked wheat at all if you've got oats. I'd stick with around 10% for mouthfeel, personally, but if you really want to slick it up then 20% or so of flaked adjunct should convert okay.
     
  4. royger

    royger New Member

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    Thanks! This recipe is mostly based on the guidelines at:

    https://learn.kegerator.com/white-ipa/

    Which explicitly mention using unmalted wheat or flaked wheat if you don't have equipment to properly mash unmalted wheat (multi step infusion or a multi step decoction mash).

    I guess I could to something like 60% Pilsner and 40% flaked wheat maybe? Or just do plain 50/50 and forget about the flaked oats?

    I'm also worried about using so much flaked wheat/oats, since I'm afraid my mash tun will get stuck.
     
  5. royger

    royger New Member

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    Thanks! I'm planning to reduce the dry hop Citra charge to 60gr, and leave the Azacca to 100gr, since I have more recipes with Citra that Azacca.
     
  6. Nosybear

    Nosybear Well-Known Member

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    Unmalted wheat, flaked, will work well enough using simple infusion mashing. Actual unmalted wheat needs a cereal mash to convert. Flaked wheat is a fine, suitable, easily workable substitute.
     
  7. J A

    J A Well-Known Member

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    Add plenty of rice hulls...works like a charm. Flaked wheat and oats will do what you want but you need diastatic power to convert. Up to 20% adjunct or maybe even up to 30% should be fine but over half adjunct like your original recipe contains will just wreck efficiency.
     
  8. Mark Farrall

    Mark Farrall Well-Known Member

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    I thought unmalted wheat gelatinised at standard single infusion temps. You'd need to mash a fair bit longer to allow that gelatinisation to happen then the conversion and then the turning to simple sugars, but it wouldn't need a separate cereal mash. I was looking at this for some pearled spelt I was thinking of using in another beer and it supposedly has the same gelatinisation temp as wheat. Thought I'd just mash for 2 hours, which wouldn't be a big deal as it was going to be a dry saison anyway.

    Edit: sorry royger for sending this thread down a rabbithole that's probably not that relevant.
     
  9. royger

    royger New Member

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    Thanks! I'm sure I will use flaked wheat because I have 5kg of it, but I can try to find unmalted wheat for my next witbier (TBH unmalted wheat seems to be harder to find than flaked).

    Regarding the diastatic power issue I'm considering trying 50/50 and adding enzymes to be on the safe side:

    https://www.erbsloeh-craft-brewing.com/en/products/detail/id/3
     
  10. Nosybear

    Nosybear Well-Known Member

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    No difference in outcome and flaked wheat is easier to use. Flaked wheat is simply unmalted wheat that has been gelatinized by steaming and running it through rollers. Just don't mill it.
     
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