Alright, so if you are in the Northwest and haven't tried Deschutes new "Chainbreaker White IPA" you need to. Those not able to enjoy Deschutes brews I'm sorry, not sure they are anywhere else, first time I found them was when I moved to the Northwest. So here is my dilemma. I saw this beer on a routine trip to the super market today, I saw WHITE IPA on the 12 pack and got curious. So I picked some up and let me just say, WOW. I'm a self-proclaimed IPA fanatic so when I saw "white" IPA made with wheat I was a bit skeptical. Anyway it is amazing. I don't know what it is about this beer but it could be my new favorite commercial. I've always been a fan of Deschute's beer, this just solidifies my opinion on their brews. So needless to say after having two of these amazing nectars I thought I would love to try to make something very close to this. So I googled it and went to Deschute's site and pulled up the Homebrew recipe on it. Of course you have to figure out the amounts, temps, and times for the recipe but they give you everything that is in it. The problem I'm having is I'm no good at picking hops out of a beer, I just know what I like when I brew mine. Also I've never brewed wheat anything so I don't know much about it. But anyway this is what I've come up with so far and I need some suggestions for anyone that has used these malts that I'm planning on brewing very soon and also the Coriander and Sweet Orange Peel as I've never used those either. The recipe I came up with is as follows:
8# Pilsner 2 Row (UK) (The beer is almost white so I'll go with this because it is something like 1.0SRM, Deschutes just says Pilsner Malt)
2.5# White Wheat Malt (Deschutes says Pale Wheat Malt so I hope this is right)
1# Flaked Wheat (Deschutes says Unmalted Wheat so I hope this is right)
Mashing at 154 for 75min then fly sparging with 170 degree to hit my pre-boil volume. Looking at an estimated OG of 1.056 which is what Deschutes says
For my hops I'm going with this to hit the IBU's on the website (55IBU):
.25oz Centennial First Wort Hop (I do this with all my IPA's that is why it is there)
.5oz Bravo at 60 min
.25oz Centennial at 60 min
.25oz Centennial at 30 min
.25oz Cascade at 30 min
.25oz Centennial at 5 min
.25oz Cascade at 5 min
1oz Coriander at 5 min (only doing it at this time and amount because that is what beersmith defaults too, will keep searching for how to use this)
1oz Sweet Orange Peel at 5 min (only doing it at this time and amount because that is what beersmith defaults too, will keep searching for how to use this)
The grapefruit from the Cascade isn't too pronounced in the beer but it is there that's why I'm not using too much of it in the boil. I'm planning on dry hopping with .5 oz of the Bravo I have left and another .5 oz of the Cascade.
The recipe calls for a Belgian Ale yeast so I'll pitch Wyeast 1214
I'll ferment in Primary for a week or more then do a week or two in the secondary for the dry hopping.
So that is what I've got, please bring me your suggestions if you have experience with Wheats, Orange Peels, Corriander, Belgian Ale Yeast, or any other thoughts or suggestions you may have. Thanks in advance.