Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

21B6a. Specialty IPA - White

212 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created Thursday August 31st 2017
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 49.5%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 11.4%
4.50 lb Belgian - Wheat4.5 lb Wheat 38 1.8 34.2%
2.25 oz American - Caramel / Crystal 80L2.25 oz Caramel / Crystal 80L - (late boil kettle addition) 33 80 1.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.8%
13.14 lbs / 0.00
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
Mash Guidelines
Amount Description Type 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.
Wyeast - Belgian Witbier 3944
1 Each
Attenuation (avg):
Optimum Temp:
62 - 75 °F
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
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

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.

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.

Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.

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.

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.

A craft beer interpretation of American IPA crossed with a witbier.

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

high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy, spice

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 21:30 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients