Originally Posted by hannibalmdq
I recently worked through a 6 pack Riptide IPA
by Heavy Seas. Belgian Yeast, American Hops, some peppery/citrus spices thrown in.
It's sounds similar to what you want to do. They call it an IPA (probably the marketing department's decision). Was it? I didn't think so. That said it was a decent beer.
Riptide is their "white IPA" and seems pretty IPAish to me, lots of grapefruit (like other Heavy Seas IPAs, a little too much grapefruit for me, but good). I had it from the Heavy Seas van tap, so maybe it's not as bright with the late hops in the bottle or something.
I was going to say I didn't think it used a belgian yeast, but googling it looks like it's a belgian wit yeast, which makes sense. That isn't super "belgian" in terms of esters--it's not a high-temp yeast anyway. Usually those max out at 75, which is the internal temp, so you really don't want to go over say 68 ambient if it's not in a water bath of some sort.
If you can control temperatures successfully, use any yeast you want, just use more ice bottles (or get a fridge setup, eventually). If you can only kindasorta control temperatures in 80F heat I still think you're risking problems if you don't use a flexible yeast. I have heard a lot of people have luck with Belle Saison IPAs--haven't tried it myself though I use it to make real saisons regularly--but they attenuate well and just about all saison yeasts are flexible on temp. There may be a clean American yeast that will handle those temps without getting weird but I don't know one ("clean" yeasts don't make nice things when they get hot).
If you use this yeast for an IPA don't mash too low, though, like I said it is a super attenuator.