Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
2 oz |
First Gold2 oz First Gold Hops |
|
Pellet |
7.5 |
Boil
|
60 min |
55.02 |
57.1% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
10 min |
5.72 |
14.3% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
5 min |
3.14 |
14.3% |
0.50 oz |
Amarillo0.5 oz Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
1 min |
0.68 |
14.3% |
3.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2 oz |
First Gold (Pellet) 1.9999999954251 oz First Gold (Pellet) Hops |
|
55.02 |
57.1% |
1.50 oz |
Amarillo (Pellet) 1.4999999965689 oz Amarillo (Pellet) Hops |
|
9.54 |
42.9% |
3.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.93 gal |
Single Infusion |
Infusion |
-- |
152 °F |
90 min |
4.91 gal |
Batch Sparge |
Sparge |
-- |
170 °F |
5 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
1.50 oz |
Fresh citrus zest
|
|
Spice |
Other |
5 min. |
0.40 oz |
Crushed Indian Coriander
|
|
Spice |
Other |
5 min. |
0.50 oz |
Dry Chamomile Flowers
|
|
Spice |
Other |
5 min. |
8.29 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
43.63 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
7.92 ml |
Phosphoric acid
|
|
Water Agt |
Sparge |
1 hr. |
1.06 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
0.63 g |
Magnesium Chloride
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Light colored and hoppy
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
75 |
5 |
10 |
50 |
150 |
0 |
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.
Pilsner Malt:
Protein rest (122-131F 15 min)
Wheat Malt & Flaked Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.
Crystal Malt:
Add after mash-out, during vorlauf.
Extras (in whirlpool)
1.50 oz. Fresh citrus zest (5 min)
0.40 oz. Crushed coriander seed (5 min)
0.50 oz. Dry chamomile flowers (5 min)
1 tablespoon flour at end of boil to help with haziness.
Use Indian coriander instead of more common Morrocan.
Coriander needs to be ground up finely.
Condition at least 4 weeks.
Slowly raise temperature to 74◦F by last 1/3 of fermentation. |
Mash Chemistry and Brewing Water Calculator
|
Notes
Overall Impression:
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Aroma:
Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.
Appearance:
Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.
Flavor:
Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors like grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.
Mouthfeel:
Medium-light body with medium to medium-high carbonation. Typically, no astringency although highly spiced examples may exhibit a light astringency which is not distracting.
Comments:
A craft beer interpretation of American IPA crossed with a witbier.
History:
American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.
Characteristic Ingredients: Pale and wheat malts, Belgian yeast, citrusy American type hops.
Style Comparison:
Like a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically, the hop aroma and flavor are not as prominent as in an American IPA.
Vital Statistics:
OG: 1.056 – 1.065
FG: 1.010 – 1.016
IBUs: 40 – 70
SRM: 5 – 8
ABV: 5.5 – 7.0%
Commercial Examples:
Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon the Long Thaw, New Belgium Accumulation
Tags:
high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy, spice
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-10-29 21:30 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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