Wit IPA Recipe - Thoughts?

Hey everyone. I'm planning on brewing a nice, crisp wheat-based IPA in a couple of weeks, and here's what I came up with. The hop schedule and choices are based on recommendations I got here. I'm not used to brewing wheat beers, so any feedback would be appreciated. Check it out:

Brevity Wit IPA (2015)

Recipe specifics:

Style: Witbier
Batch size: 5.0 gal
Boil volume: 6.0 gal
OG: 1.078
FG: 1.020
Bitterness (IBU): 86.1
Color (SRM): 5.3
ABV: 7.7%

Grain/Sugars:

6.00 lb Wheat DME, 50.0%
3.00 lb Pilsener (German), 25.0%
3.00 lb Wheat DME, 25.0%, boil for 20 min

Hops:

1.00 oz Amarillo (AA 8.0%, Pellet) 60 min, 28.0 IBU
1.00 oz Amarillo (AA 8.0%, Pellet) 30 min, 21.9 IBU
1.00 oz Simcoe (AA 12.0%, Pellet) 20 min, 25.9 IBU
1.00 oz Citra (AA 14.5%, Pellet) 5 min, 10.3 IBU
3.00 oz Citra (AA 14.5%, Pellet) dry hop
1.00 oz Simcoe (AA 12.0%, Pellet) dry hop

Yeast/Misc:

California Ale yeast, 2.0 unit(s), Yeast
Orange Peel, Sweet, 1.0 unit(s), Spice , boil 0 min

Thoughts? Suggestions? Critiques? Ridicules? Insults?

That looks solid. If you want a clean profile keep the California Ale Yeast, but a traditional wit yeast works too. I really like white IPAs brewed with Wit or Saison yeast. Just my $.02.

Ooooo, a Saison yeast. That could be interesting. I've never used one of those...what kind of characteristics will that bring out in comparison to the California ale yeast?

Slanty_Shanty said:

Ooooo, a Saison yeast. That could be interesting. I've never used one of those...what kind of characteristics will that bring out in comparison to the California ale yeast?

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I like WY 3711 because it attenuates quickly, which is better for hoppy beers. As far as characteristics, I'd say peppery and citrusy. It would be awesome with all that citra.

Interesting... ::strokes beard thoughtfully::

You may have convinced me. If my LHBS has it, I'll use it!

I don't know about a saison yeast in a nice wheat ipa.....seems like it would give an off finish or mouth feel.

Wow.. I love the Hop Schedule, Yummy.

Personally, I'd replace lb or 2 of wheat for more pilsen.

But here's my reaction: !!!!!!!! That's a wheat DOUBLEIPA!!!
12lbs!!!! 5 gallons!!! 9 lbs Wheat???
Wow.

I'd love to try it, but I can't imagine how that will turn out. Let us know.

grassfeeder said:

I don't know about a saison yeast in a nice wheat ipa.....seems like it would give an off finish or mouth feel.

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I guess it's a matter of preference. I've brewed a few hoppy saisons and really enjoyed them. There are also a few good commercial examples. If you like saison yeast characteristics and hops, I'd say give it a try.

michiganhomebrewer said:

I guess it's a matter of preference. I've brewed a few hoppy saisons and really enjoyed them. There are also a few good commercial examples. If you like saison yeast characteristics and hops, I'd say give it a try.

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I think that's the big thing here. I don't particularly enjoy saisons. So the real question here is if he's trying to brew a saison with tons of hop characteristics or if he's trying to brew an IPA with a saison profile? Only one profile can be dominate.

Are you trying to make a witbier/IPA hybrid (aka White IPA)? I've done several of those, and I find you really need a Belgian Wit yeast to differentiate it from a hoppy american wheat beer. Also, youll need some flaked or unmalted wheat

I'd shift the hops more towards the end of the boil and go for a massive hopstand. I started doing this for my IPAs and I wouldnt consider doing anything else. Any hop addition before 20min or so (save the bittering addition) is a total waste IMO.

This is my latest one that's all tapped out now
OG/FG: 1.065 / 1.012
5lb pilsner
3lb wheat
2.5lb flaked wheat
1/2lb aromatic
1lb cane sugar

mash at 148F for 60 min
mashout at 168 for 10 min

@60min: 1 oz merkur (or any other high % bittering hop)
@10min: 1 oz hallertau blanc / 1 oz amarillo
@0min: 2 oz hallertau blanc / 2 oz amarillo
*hopstand - steep for 60min after flameout before chilling*
@30min into hopstand: 2 oz hallertau blanc / 2 oz amarillo
@dry: 1 oz hallertau blanc / 1 oz amarillo
@keg: 1 oz amarillo

@5min: 1 oz coriander and 1 oz orange peel

edit: wait so we want to brew a hoppy saison now? cause I've made way more of those....

Haha, I'm not entirely sure what I want to brew! I was initially thinking an American Wheat IPA, but then the Saison sounded intriguing, and then the thought of adding a Belgian yeast twist to it popped up...and now I'm all confused. I suppose there are worse things about which to be confused though...

Thanks for all the comments and suggestions. Much to muse on, I have...