All-Grain - White IPA
Recipe Type: All Grain
Yeast: Wyeast 3463 (Forbidden Fruit)
Yeast Starter: Yes
Batch Size (Gallons): 11
Original Gravity: 1.073
Final Gravity: 1.015
Boiling Time (Minutes): 70
Color: 4.2 SRM
Primary Fermentation (# of Days & Temp): 5 days @ 70*, 10+ days @ 73*
Tasting Notes: Based on Collaboration 2 from Boulevard and Deschutes in 2011.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: White IPA
Brewer: Mike Wittmann
Style: Belgian Specialty Ale
TYPE: All Grain
Boil Size: 13.09 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.25 gal
Estimated OG: 1.073 SG
Estimated Color: 4.2 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 70 Minutes
Amt Name Type # %/IBU
16 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 56.1 %
7 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 24.6 %
4 lbs Wheat, Flaked (1.6 SRM) Grain 3 14.0 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4 1.8 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 3.5 %
0.90 oz Bravo [15.50 %] - Boil 60.0 min Hop 6 20.3 IBUs
5.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 7 8.8 IBUs
3.25 oz Citra [12.00 %] - Boil 5.0 min Hop 8 11.3 IBUs
2.75 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 8.0 IBUs
0.25 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.25 oz Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
0.25 oz Citra [12.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.0 pkg Forbidden Fruit (Wyeast Labs #3463) [124 Yeast 13 -
2.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
1.50 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
125.00 g Lemongrass (Fresh, Thinly Sliced) (Secon Spice 17 -
1.00 g Sage (dried) (Secondary 7.0 days) Spice 18 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 28 lbs 8.0 oz
Name Description Step Temperat Step Time
Mash In Add 34.38 qt of water at 163.7 F 152.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.63gal, 4.63gal) of 168.0 F water
Created with BeerSmith 2 - http://www.beersmith.com
Conflux No.2 / Collaboration #2
Thanks for posting your conversation with the brewer and your recipe, I will be finalizing my own version and plan to brew this weekend.
Looking at Deschutes' website, they also list coriander and orange peel for the Conflux Recipe:
My only experience so far has been with the Deschutes version (which I loved).
As another deviation, I dont have the Forbidden Fruit yeast and it looks like I wont be able to source it locally so I may end up using either Wyeast 3944 Belgian Witbier or 1214 Belgian Abbey.
Have you brewed your recipe yet?
Haven't had time or money in the brewing budget to tackle this yet, but everything in the recipe is based on info from a brewer at Blvd. He didn't say anything about orange peel or coriander, and I don't recall those flavors from the original.
In his original email to me, before he listed Forbidden Fruit by name, the advice was to go with a trappist-style yeast. I'm using WLP510 (Bastogne) for a Belgian IPA here shortly, so I will probably use that for the White IPA when I get around to brewing it.
Anyone brew this yet ? I love Collab #2.
Thought it would be handy to quote doublebogey10 and the info he got from Boulevard.
How did your recipe turn out?
It sat in primary for about four weeks. Racked it to secondary earlier this week so it's dry hopping now with ahtanum, cascade and centennial (couldn't find citra when I bought everything).
I don't have my notes with me but I think OG was 1.072 and the reading was 1.011 when I racked it this week. I've never used lemongrass for anything before so wasn't quite sure how to ready it. I boiled it just in case and then bent it around a bit before throwing it in the bag just to break it up a bit.
The taste sample prior to dry hopping was very nice.
Only thing that might have been off was color -expected it to be a little lighter. But I'm not too concerned until I actually pour one.
Hope to bottle in the next couple of days. Will try to post a pic or two and will give a taste report in a couple weeks.
This was my first recipe I've ever done so I'm excited.
Here's the recipe I brewed:
6# Northern Brewer Pilsen LME
3.15# Northern Brewer Wheat LME
1# Briess Pilsen Light DME
Batch size: 5.0 gallons edit
1 oz Warrior 60
.5 oz Ahtanum 25
.5 oz Centennial 25
.5 oz Cascase 10
.5 oz Ahtanum 5
.5 oz Centennial 5
.5 oz Cascase 5
.5 oz coriander 5
.5 oz sweet orange peel 5
.5 oz Ahtanum
.5 oz Cascade
.5 oz Centennial
.75 oz sage
lemongrass (four 2-3-inch stalks) Similar to THIS
Pitched two packs of Wyest Forbidden Fruit
According to beer calculus, I was supposed to hit:
According to my notes, I was:
It fermented like crazy. I use buckets and had to switch and clean airlocks twice. When I racked to secondary/dry hop last week, the underside of my bucket lid was caked! So I suggest a blowoff tube.
Hope that helps.
Good luck -- let me know how it goes.
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