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Belgian White IPA mash pH question

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tschafer

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Brewing a White IPA to celebrate my son's birth.

Thinking about a white ipa with a Belgium yeast. 65 IBU and 3 oz of tropical hops through my hopback. I haven't decided yet.

I'm concerned about the pH.

Does a white IPA with a Belgium yeast need to have a lower mash pH that a typical american IPA (5.2 - 5.5), say 4.8 - 5.1?

It's no problem from me to do that, just not fully confident on the target pH.

thanks

T.
 

m00ps

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I've never heard of any pH concerns with them. They way I look at it, you can make a hopped up Belgian Wit with a wit yeast, or add some orange and coriander and wheat to an IPA recipe. I like to pitch my IPA yeast and my wit yeast to kinda stay in the middle
 
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