White IPA Recipe

So I've decided to try my hand at a White IPA recipe. The experience has been completely different from the one I had putting together a black IPA. Black IPAs seem to be more commercially popular, and it's sparked quite the homebrew trend recently. Therefore, information on black IPAs has been more readily available.

This beer is not quite a wit, not quite an IPA. I've gather that half malted wheat/half pils, with some complementary unmalted grains seems to be the general consensus.

I'm trying to go for the obvious citrusy aroma and flavor, with some traditional wit complexity (coriander, orange peel). I've realized I haven't reinvented the wheel here with white IPAs, but I'm hoping some of you might be able to provide some constructive criticism.

Will I get some of those spicy phenols from the yeast with the late hop/dry hop additions?
Will the coriander/orange peel come through with the bittering additions?
Do I need more in the grain profile?

Take a look and let me know! Thanks!

[size=+2]White IPA[/size]
Date: 1/31/13



Size: 12.0*gal
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 213.98*kcal per 12.0*fl oz

Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 4.85 (6.0 - 15.0)
Alcohol: 6.32% (5.5% - 7.5%)
Bitterness: 63.6 (40.0 - 70.0)

[size=+1]Ingredients:[/size]
12.0*lb (48.0%) 12.0*lb Superior Pilsen Malt - added during mash
10.0*lb (40.0%) 10.0*lb White Wheat Malt - added during mash
2.0*lb (8.0%) 2.0*lb Wheat Flaked - added during mash
1.0*lb (4.0%) 1.0*lb Oats Flaked - added during mash
1.0*oz (8.3%) 1.0*oz Citra™ (12.0%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 60*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 15*m
1.0*oz (8.3%) 1.0*oz Citra™ (12.0%) - added during boil, boiled 10*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 10*m
2.4*oz 2.4*oz Corriander seeds - added during boil, boiled 5.0*m
2.4*oz 2.4*oz Sweet Orange Peel - added during boil, boiled 5.0*m
1.0*oz (8.3%) 1.0*oz Citra™ (12.0%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Cascade (5.5%) - added during boil, boiled 1*m
1.0*oz (8.3%) 1.0*oz Amarillo® (8.5%) - added during boil, boiled 1*m
2.0*oz (16.7%) 2.0*oz Citra™ (12.0%) - added dry to secondary fermenter
0.0*lb (0.0%) 0.0*lb Rice Hulls - added during mash
1.0*ea 1.0*ea WYeast 3463 Forbidden Fruit™

[size=+1]Schedule:[/size]
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

00:03:00 Dough in - Strike: 140.92*°F; Target: 131.0*°F
00:18:00 Protein Rest - Rest: 15.0*m; Final: 131.0*°F
01:03:00 Sach Rest - Rest: 45.0*m; Final: 152.0*°F
01:33:00 Fly Sparge - Sparge Volume: 7.38*gal; Sparge Temperature: 168.0*°F; Runoff: 11.5*gal

I think some of the late hops might overpower the phenols, yes. I'm thinking of chainbreaker by Deschutes, which is really good. It's like 55 ibu and 1.055. It's got a firm bitterness but the belgian yeast comes through as well. Maybe ditch your 15 and 1 minute hops, just some 60 and 10 minute adds? 1 oz each citra/cascade/amarillo at 60 and 10 sounds pretty killer.

According to deschutes they use a belgian ale yeast.

Yea, that's what I'm thinking about those late hop additions. I took your advice and adjusted my recipe. I actually like your thinking. bumps the IBUs just enough, but should provide a significant amount of aroma.

What do you think about 2oz of citra, dry hopped? it'll be in a fermenter of about 11 gals (12 starting, 1 gal lose to kettle trub and transfering).

I like the idea of the light citra-only dry hop. Citra has that unique tropical character that I think could go really well with some Belgian phenol funk.

It's been over a month since I started this thread, and I abandoned the White IPA in favor a few other beers. However, I'm looking to revive this recipe this week, with hopes of brewing within the next few days.

I have begun propagating conan yeast from 4 cans of headdy topper. Do you think this yeast strand would compliment a white ipa?