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Old 12-21-2012, 02:37 PM   #11
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Originally Posted by Calder View Post
I think they are called White IPAs.
I personally like the name White IPA for big American style wheat beer, but most of the commercial versions do use Belgian yeast and have the spiced character of that style. I prefer to use a cleaner American yeast in mine. There is also Wheatwine, but like Barleywine, it tends to be more malt forward than an IPA.

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Old 12-21-2012, 08:08 PM   #12
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Would you use WLP 001 or WLP 320?

Just came up with a quick idea of what I'd try were I to make one next round:

4 lbs Briess pilsen LME (flameout)
4 lbs Bavarian wheat DME
1 lb crystal 60
1/2 oz Centennial @ 60 mins
1 1/2 oz Centennial @ 15/5 mins/7 day dry hop
5.5 gal, 67.3 IBU's, 9* SRM, 5.9% ABV

Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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Old 12-21-2012, 09:22 PM   #13
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Here is the recipe I made

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Old 12-22-2012, 12:27 AM   #14
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The guidelines I follow from BYO for white IPAs are as follows. Don't overdo the wheat and use a good attenuating yeast. 35% of the grainbill for wheat and 001 works for me. Put simply it could get a bit cloying and overpower the hops.
Kegged: Smoked Stout, Rye IPA, Belgian Blonde
Bottled: English Barleywinne
Primary: Hefeweisen, Triple
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Old 12-22-2012, 02:53 PM   #15
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I brewed this recently (I will roughly convert to American units):

Batch size - 5 gal (20l)

O.G. 1.066
F.G. ??

8 lbs premium pilsner malt
4 lbs wheat malt

0.5 oz Cascade 60 min
0.5 oz Cascade 45 min
0.5 oz Cascade 30 min
0.5 oz Cascade 15 min
0.5 oz Cascade flameout
Brewtarget estimated IBU 29.8

Safbrew S-33

I am very excited to see how it will turn out. It has been in primary for 11 days now. I plan to leave it there for 3-4 weeks (that means about 2 more weeks), then bottle without using the secondary conditioning vessel. I can post photos when it is done.

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