Witbier What the WIT - White IPA

[Swig_A_Bedder_Brew]

Recipe Type

All Grain

Yeast

1056

Yeast Starter

yes

Batch Size (Gallons)

5

Original Gravity

1054

Final Gravity

1009

Boiling Time (Minutes)

60

IBU

96

Color

4.7

Primary Fermentation (# of Days & Temp)

7

Secondary Fermentation (# of Days & Temp)

14

Tasting Notes

Crisp and refreshing. perfect for summer

I recently had a couple of local NY "White IPAs" A combination Belgian WIT and an American IPA. One by Saranac and the other by Blue Point. (I prefer the Saranac) My lovely wife also could not get enough of the Saranac and I decided I had to try to put one of these together. I took a couple bottles to my LHBS and my fav beer store to get their opinions and they loved my take on this mix of styles.

The IBUs look high but there is a really nice balance between the wheat and hops. I might add a little more of the coriander to the next batch that is on deck again for the next brew day I get.

I have been having poor efficiency lately so you may have a higher OG then I had. Only about 65% eff the past few batches :-(

6# Pilsner
5# White Wheat
1.5# Flaked Wheat

1.25oz Centennial 60min
1oz Amarillo 30min
.75oz Centennial 10min
.5oz Amarillo 10min

.5oz Coriander 5min
2 whole orange peels (I peel two fresh oranges and have a snack at this point in the brew day)

2oz Amarillo DRY HOP 14 days

Prime and enjoy!

 

[gestalt162]

That looks like....just what I'd want. Anything you'd change? Would you consider replacing the 1056 with a Witbier yeast or spicy Belgian specialty yeast?

And do you have a picture?

 

[Swig_A_Bedder_Brew]

I would add a full 1oz of coriander and maybe even up the bittering hops another 5-10 IBUs. The hop profile is really smooth and balanced now so I wouldn't go too far off from it.

I was also thinking of using a WIT yeast but then it would really just turn the beer into a hoppy WIT and not the hybrid I was looking to create. If you use it let me know. Maybe split the batch and do one with 1056 or neutral ale yeast and the other with a WIT or saison yeast? I would stick to a cleaner finishing yeast if you want the hop flavor to come out.

I'll try to post a pict this weekend when I crack another open!

 

[BWN]

Is this done yet? How did this turn out? I tried to do something similar(I really like saranac's white IPA as well), I don't have my notes with me but I used 1056 and was wondering how it would turn out compared to a wit yeast.

 

[Swig_A_Bedder_Brew]

Its done and almost gone.
Loved it and making another batch soon!

I used 1056 as well and thinking of doing 10g and splitting it with 1056 and a Wit yeast to compare.

 

[gestalt162]

What temp do you mash at?

 

[Bennito66]

Made this with all simcoe and some galena at the beginning...turned out amazing crisp and hoppy

 

[nufad]

I have an american wheat ale brewing with Wyeast 1010, and was thinking of brewing a white IPA with the washed puck. Has anyone tried this? I wonder if the 1010 will push it out of the style.

 

[Swig_A_Bedder_Brew]

Mashed at 152
Planning a other batch with all galaxy hops.

(Sorry for the late response, have a new little ine running around the house and less time to brew.)

 

[Zymologist]

Did you add the orange peels to primary or secondary?

 

[Swig_A_Bedder_Brew]

Boiled for 15 min

 

[NewJersey]

the WHOLE peel? (white part as well?)
ive read in a few recipes to use orange zest as the white part is supposedly too bitter.

 

[AikoAdam]

Going to brew this recipe this weekend. Had thought about doing it with galaxy but lhbs was out.

 

[AikoAdam]

So had a pretty good brew day for our first All Grain. We substituted flaked oats for the wheat and also had a little bit more coriander and it was fresh ground. We had a nice snack as prescribed and put 2 sweet orange peels in the boil.

Mash stayed at a pretty constant 150* after losing only 2* during. Not bad.
Batch sparged at 170*
Our OG was 1069 and we had 86.7% efficiency with about 6 gallons of wort.
I might primary this for 2 weeks then 2 weeks in secondary with dry hop.
Used Wyeast 1056. First time using liquid as we had done starters on dry before.

 

[NewJersey]

wanted to ask one more time as i plan on brewing this saturday- 2 whole orange peels??

 

[NewJersey]

brewing this as i type! i have high hopes for this one. my amarillo hops didnt get here so im gonna sub it out, but i may be brewing this again soon and adjust the hops a lil after trying it.
so pysched for this brew!

 

[NewJersey]

Btw this finished at 1065 for me.
Ive never finished higher than specd before. Odd

 

[AikoAdam]

The OP did say his efficiency was low. Your og was almost the same as mine. I had thought mine was high but perhaps with better efficiency that is where this recipe should be. I did a 2 week primary. Just moved it over to secondary Monday. Interested in your results as well.

 

[Tyler_in_Eugene]

I brewed this a few times with two entire orange peals (white bits too) and one oz corriander in the last fifteen minutes of the boil. It's been my favorite homebrew so far!

 

[AikoAdam]

Just bottled Monday. Tyler- did you condition for 3 weeks or what seemed optimal?

 

[Tyler_in_Eugene]

It was quite tasty at three weeks! Tasty, then gone.

 

[NewJersey]

mine is on the gas now. third day at 30 psi. tomorrow i'm gonna turn it down to 10 and toss it in the fridge.

 

[NewJersey]

i tend to have slightly low efficiency so i usually compensate by upping the grain bill. i just sorta ballpark it in my head. lesson learned on this one. mine came out darker than it should have, but i suspect it's still going to smell wonderful and taste good. i'll post some pics so you guys can see my mistake

 

[AikoAdam]

I will have pics and results this weekend after I cold crash a few bottles.

 

[jjw5015]

I brewed 5 gals this past weekend, using hops that I had on hand:
1 oz Columbus @ 60
.6 oz Centennial @ 10
1 oz Cascade @ flameout.

I'm looking for suggestions on what to dryhop with. I can go to my LHBS and get an ounce or two of just about anything.

 

[jjw5015]

bump

 

[edwardgjimenez]

Will be making this recipe soon. Do you leave the orange peels during fermentation?


Sent from my iPhone using Home Brew

 

[jjw5015]

I've done both. Doesn't make a difference.


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[CraigKing]

Any suggestions for making this recipe with extract & partial mash?

 

[gestalt162]

Any suggestions for making this recipe with extract & partial mash?

Here's my stab at it:

Extract:

Replace the grain with 6 lbs of Wheat DME (Briess Bavarian Wheat is a good example).

However, you won't really get the creamy mouthfeel and color of this beer without using flaked wheat. For that you'll need a partial mash.

Partial Mash:

Mini-mash 1.5 lbs of Pilsner malt with 1.5 lbs of flaked wheat at 152 degF for 45 minutes. I would suggest mashing with about 4-6 quarts of water. Sparge with a couple more quarts of water, and add that all to your brew kettle.

When the boil begins, kill the heat and add 5 lbs of Wheat DME, or 6 lbs of Wheat LME. Stir, turn the heat back on, and follow the rest of the recipe as normal.