Recipe Type: All Grain Yeast: 1056 Yeast Starter: yes Batch Size (Gallons): 5 Original Gravity: 1054 Final Gravity: 1009 IBU: 96 Boiling Time (Minutes): 60 Color: 4.7 Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 14 Tasting Notes: Crisp and refreshing. perfect for summer
I recently had a couple of local NY "White IPAs" A combination Belgian WIT and an American IPA. One by Saranac and the other by Blue Point. (I prefer the Saranac) My lovely wife also could not get enough of the Saranac and I decided I had to try to put one of these together. I took a couple bottles to my LHBS and my fav beer store to get their opinions and they loved my take on this mix of styles.
The IBUs look high but there is a really nice balance between the wheat and hops. I might add a little more of the coriander to the next batch that is on deck again for the next brew day I get.
I have been having poor efficiency lately so you may have a higher OG then I had. Only about 65% eff the past few batches :-(
I would add a full 1oz of coriander and maybe even up the bittering hops another 5-10 IBUs. The hop profile is really smooth and balanced now so I wouldn't go too far off from it.
I was also thinking of using a WIT yeast but then it would really just turn the beer into a hoppy WIT and not the hybrid I was looking to create. If you use it let me know. Maybe split the batch and do one with 1056 or neutral ale yeast and the other with a WIT or saison yeast? I would stick to a cleaner finishing yeast if you want the hop flavor to come out.
I'll try to post a pict this weekend when I crack another open!
Is this done yet? How did this turn out? I tried to do something similar(I really like saranac's white IPA as well), I don't have my notes with me but I used 1056 and was wondering how it would turn out compared to a wit yeast.