My best one so far was made with Conan and Wyeast Forbidden Fruit. I used about 30% wheat, 20% flaked wheat, 45% pils, and a bit of aromatic and cane sugar. I hopstanded the bejesus out of it like I normally would for my IPAs. For white IPAs, ive found its best to steer clear of piney,dank,resinous hops and shoot for citric or spicy ones. Im on the fence about floral, I dont think it goes to well with wit esters. Amarillo seems almost tailor made to fit into white IPAs. My last one used Ella Amarillo and Jaryllo. Its still in its first week of fermentation though so I cant comment on how the combination did
I was under the impression that witbier yeasts were almost a requirement to the style. How did conan and forbidden fruit give that spicy note that corresponds with the style?
I may be wrong but i don't really think there are that many parameters yet for this type of style, allowing you to really work off the cuff and make it how you want. I'm not sure how the orange peel and lemon zest will work in an IPA, but I'm sure the citra would compliment them as the citra has that orange oil, lemon zest, passion fruit thing going on already
from 2015 BJCP, which this will be judged on:
Specialty IPA: White IPA
Overall Impression: A fruity, spicy, refreshing version of an
American IPA, but with a lighter color, less body, and featuring
either the distinctive yeast and/or spice additions typical of a
Belgian witbier.
Aroma: Moderate fruity esters – banana, citrus, perhaps
apricot. May have light to moderate spice aroma such as
coriander or pepper from actual spice additions and/or Belgian
yeast. Hop aroma is moderately-low to medium, usually
American or New World type with stone fruit, citrus and
tropical aromas. Esters and spices may reduce hop aroma
perception. Light clove-like phenolics may be present.
Appearance: Pale to deep golden color, typically hazy.
Moderate to large, dense white head that persists.
Flavor: Light malt flavor, perhaps a bit bready. Fruity esters
are moderate to high, with citrus flavors similar to grapefruit
and orange, or stone fruit like apricot. Sometimes banana-like
flavors are present. Hop flavor is medium-low to medium-high
with citrusy or fruity aspects. Some spicy clove-like flavors
from Belgian yeast may be present. Coriander and orange peel
flavors may be found as well. Bitterness is high which leads to a
moderately dry, refreshing finish.
Mouthfeel: Medium-light body with medium to medium-high
carbonation. Typically no astringency, although highly spiced
examples may exhibit a light astringency which is not
distracting.
Comments: A craft beer interpretation of American IPA
crossed with a witbier.
History: American craft brewers developed the style as a late
winter/spring seasonal beer to appeal to Wit and IPA drinkers
alike.
Characteristic Ingredients: Pale and wheat malts, Belgian
yeast, citrusy American type hops.
Style Comparison: Similar to a Belgian Wit style except
highly hopped to the level of an American IPA. Bitter and
hoppy like the IPA but fruity, spicy and light like the Wit.
Typically the hop aroma and flavor are not as prominent as in
an American IPA.
Vital Statistics: OG: 1.056 – 1.065
IBUs: 40 – 70 FG: 1.010 – 1.016
SRM: 5 – 8 ABV: 5.5 – 7.0%
Commercial Examples: Blue Point White IPA, Deschutes
Chainbreaker IPA, Harpoon The Long Thaw, New Belgium
Accumulation
