If you're going to brew one, just make a ramped up grain bill for a belgian wit, throw in a ton of citrusy hops for late addition/flameout and then use an american ale yeast (US*05, Wyeast 1056, etc.). I've made this a couple of times and it's great. With that in mind, some of the white IPAs on the market are different. For instance, High Seas White IPA (mentioned earlier) clearly uses a belgian yeast. It's more of a hoppy belgian wit in my opinion. Whereas Deschutes, etc seem to be using an american ale yeast or atleast some sort of hybrid. Anyway, hope this help when you brew one.
I can tell you I've made the white IPA with American yeast and a Belgian wit style grain and spice recipe with simcoe and citra hops at flame out and dry hop and its awesome. Tasted quite nice. I guess the Belgian strain des chutes uses is subdued in aroma and taste. Anyway,do a 10 gal batch and split 5 gal with Belgian and American and see what happens
A white IPA is a fusion of witbier with IPA. If one doesn't use a witbier, or at least Belgian, yeast, then it's difficult to say that it's witbier-derived, isn't it?
locusta said:We finally tracked down the Chainbreaker and really enjoyed it. I've been seeing a lot of all-grain clones, but I don't suppose someone has come up with an extract version?
Enter your email address to join: