Help on leftover/kitchen sink recipe...Belgian yeast with IPA?

[skoodog]

Hey y'all,

I've got a bunch of leftover ingredients from several past brews and want to brew with what's left...I've got about quarter lb of different hop remnants from bittering to aromatic, 14 lbs of two row and a bunch of Belgian wit yeast I just harvested from my wit (first time yeast harvester and this is more a function of getting about 1/4 L from blow-off.

Any idea if an APA/IPA can be brewed off Belgian Wit yeast and be passable? Or is there another direction entirely I should go with this beer? Here's what I got when I plugged it into Brewer's Friend:

Method: All Grain
Style: ???
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.071 Final Gravity: 1.019 ABV (standard): 6.75% IBU (tinseth): 68.01 SRM (morey): 4.24
Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row 37 1.8 100%
14 lb Total
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Sorachi Ace Pellet 11.1 Boil 60 min 18.87
1 oz Columbus Pellet 15 Boil 30 min 39.19
0.25 oz Simcoe Leaf/Whole 12.7 Boil 20 min 5.94
1 oz AU Summer Pellet 5.9 Boil 5 min 4
1 oz Crystal Pellet 4.3 Dry Hop 7 days
0.5 oz Fuggles Pellet 4.5 Dry Hop 7 days

Show Summary View
Mash Guidelines
Amount Description Type Temp Time
-- -- 155 F 60 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Wyeast - Belgian Witbier 3944
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F

Any ideas?

 

[jwalk4]

I say go for it.
If you have it all kicking around, then you aren't out any money. Plus its beer, so you can't go too wrong.

 

[Aristotelian]

It will probably turn out cloudy from the Wit yeast, but if that doesn't bother you, go for it!