I just did an extract wipa for my last brew. I was trying recreate the Lost coast brewery Sharkinator white IPA. It's basically a Belgian wit hopped up with tons of juicy citrusy/fruity American hops. My recipe was as follows.
6.6# Bavarian wheat Lme
3.3# Pilsner Dme ( late add.)
1oz Columbus @ 60min
.75oz bitter orange peel @ 5min
.75oz coriander @ 5min
.25oz citra @ 15, 10, 5, & 0min
.25oz cascade @ 15, 10, 5, & 0min
.25oz centennial @ 15, 10, 5, & 0min
.25oz Amarillo @ 15, 10, 5, & 0min
2oz cascade dry hop for 5days
Safbrew T-58 @ 68º
It turned out decent. Very good but not a WIPA IMO. More along the lines of a Belgian IPA. Knowing what i do now i would done a few things differently. The proper base consist of 60% Pilsner or 2row malt and 40% wheat. Also i would have done more hops towards the end of the boil ie 5min or less. I was NOT impressed with the T-58 yeast, poor attenuation and strong banana flavors.
I am actually brewing a partial mash recipe tomorrow that hopefully turns out more like a WIPA. IMHO a true WIPA is mashup of a Belgian wit and an American IPA. Chainbreaker to me is more of a Wheat IPA in that it doesn't have that wit flavor from the orange peel and coriander. It depends on what side of the spectrum of WIPA style that you like. For something like a chainbreaker I would use something like this.
.5#munich (steeping grains)
.5# Crystal 20 (steeping grains)
3.3# pale/light Lme
1# pale/light Dme (late add.)
3.3# Bavarian wheat (late add.)
1# Bavarian wheat Dme (late add.)
1oz Magnum @ 60min
1oz cascade @ 20min
2oz centennial @ 5min
2oz cascade dry hop 5days
US-05 ferment @ 65º.
O.G.-1.059
F.G.-1.011
ABV- 6.3%
SRM- 6.3
IBU- 48.24
