White IPA

Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Saturday January 26th 2019

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (tinseth):

62.3

SRM (morey):

3.5

Mash pH

5.8

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Belgian - Pilsner6.5 lb Pilsner	37	1.6	63.4%
2.25 lb	Belgian - Wheat2.25 lb Wheat	38	1.8	22%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	14.6%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	62.25	25%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	0 min		25%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	0 min		25%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	62.25	25%
1 oz	Citra (Pellet)		25%
1 oz	Centennial (Pellet)		25%
1 oz	Cascade (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.375 qt	Infusion	--	153 °F	60 min
6 qt	Sparge	--	174 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.12 oz	Coriander Seed		Flavor	Boil	15 min.
0.25 oz	bitter orange peel		Flavor	Boil	15 min.

Yeast

Omega Yeast Labs - Belgian Ale A OYL-024

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Removed 8oz of corn sugar at 30 in boil. Not 100% sure what it needed to be there for.

Use 1lb rice hulls to help sparge

Mash at 153 degrees

Could Sub Safale Specialty Ale Yeast T-58, WLP400, Wyeast 3944 or other Belgian Wit yeast.

Pitch yeast at 65-68 degrees and ferment at about 68-70 degrees. After 3 days begin to slowly raise temp to 74 by the end of the first week. Transfer to secondary and rest at 74 degrees for another two weeks.

1 reading gravity 1.0523
Transfer to 2nd 1.02

View Count: 425
Brew Count: 1
Last Updated: 2019-02-24 21:01 UTC

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