Anyone have a good white ipa recipe?

Anyone have a good white ipa recipe? I looked but the only ones I found didn't have much feedback. Thanks!

I have to confess I've never heard of a white IPA. Dark/Black IPA (Cascadian Dark Ale)...but not white.

malkore said:

I have to confess I've never heard of a white IPA. Dark/Black IPA (Cascadian Dark Ale)...but not white.

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Boulevard and Deschutes did a collaboration white IPA last year. It was pretty good.

Yeah, what makes an IPA "white?"

Hoegaarden recipe + IPA hops

American White IPA
The goal of this recipe is a to produce an easy to drink, refreshing summer American white (Wheat) IPA. Stronger than a traditional American wheat Ale with more hops but no astringency. Exclusively using hops to get hints of the floral/fruitiness of the German Wiezens without the use of any fruit adjuncts or fruity yeast and no diacetyl.

http://hopville.com/recipe/1271621/specialty-beer-recipes/american-white-ipa

Its a hoppy Belgian wit

Austin has one that I will be trying soon

http://www.austinhomebrew.com/product_info.php?cPath=178_452_42_164&products_id=13288

Thanks, but still as unsure as before. It seems the hopville recipe uses American yeast and the AHS recipe call for Belgian yeast. I have some wlp-400 so I think I'm going to use that. I think I'll use something like this
2-row 6lb
light wheat 5lb
flaked wheat 2lb
aromatic -1lb
coriander 1/4oz
orange peel 1oz
and possibly 8-12oz of candy sugar

didn't come up with a hop schedule yet but it will be all late addition hopped to get the ibus around 50
I'll probably use centennial, cascade , and chinook to get the fruitiness that should go well with the coriander and orange.

JRems said:

Thanks, but still as unsure as before. It seems the hopville recipe uses American yeast and the AHS recipe call for Belgian yeast. I have some wlp-400 so I think I'm going to use that. I think I'll use something like this
2-row 6lb
light wheat 5lb
flaked wheat 2lb
aromatic -1lb
coriander 1/4oz
orange peel 1oz
and possibly 8-12oz of candy sugar

didn't come up with a hop schedule yet but it will be all late addition hopped to get the ibus around 50
I'll probably use centennial, cascade , and chinook to get the fruitiness that should go well with the coriander and orange.

Click to expand...

I'm a beginner, but I think the Belgian yeast will give it the zesty refreshing twang that traditionally works well with the wheat - so long as it's fermented at a lower temp to keep out any banana flavors. However, I'm huge fan of northern CA IPAs and wanted to see if I could get that refreshing floral flavor from just hops, and I have heard that the strain of yeast I'm using gives of a slight lemony flavor when fermented at low temps.

I posted a white ipa called Shakespeare, came out delicious!

skeezerpleezer said:

Boulevard and Deschutes did a collaboration white IPA last year. It was pretty good.

Click to expand...

I am going to go ahead and make one of these tomorrow or Sunday based on this information: http://www.deschutesbrewery.com/recipe/conflux-no-2-clone

I've got this one about 6 days into primary right now, which was largely based on Wittmania's posting on HBT, as well as info from Deschutes and Boulevard.

7.25 lb (52.2%) Belgian Pils
0.25 lb (1.8%) Belgian Munich
1.90 lb (13.7%) Wheat Flaked
3.50 lb (25.2%) Belgian Wheat Malt
0.75 lb (5.4%) Rice Hulls -
0.25 lb (1.8%) Oats Flaked -
1.0 oz (7.1%) Bravo - 60.0 m
2.5 oz (19.8%) Citra™ (12.0%) - 5.0 m
4.0 oz (31.6%) Cascade (5.5%) - 5.0 m
2.0 oz (15.8%) Centennial (10.0%) - 5.0 m
.5 oz Corriander crushed - boiled 5.0 m
1.5 oz Orange zest - boiled 5.0 m
3 green cardmom pods - boiled 5.0 m
0.25 oz (2.0%) Centennial (10.0%) - flameout
0.25 oz (2.0%) Cascade (5.5%) - flameout
0.25 oz (2.0%) Citra™ (12.0%) - flameout
1.0 oz (7.9%) Cascade (5.5%) - dry hop
0.75 oz (5.9%) Centennial (10.0%) - dry hop
.75 oz (5.9%) Citra™ (12.0%) - dry hop
1.0 oz Lemongrass - dry hop
.25 oz Sage - dry hop
White Labs Belgian Ale/Saison Blend

Brew day didn't go as smoothly as I would have hoped. Pretty lousy efficiency, so my OG was 1.060 vs. 1.064 even though I ended up with less in the fermenter than I wanted (4.5 gallons vs. 5).