White IPA recipe feedback

[Scraggybeard]

I'm brewing a white IPA for a vacation coming up and am hoping to get some input/feed back on the recipe:

Style: White IPA
Batch size: 5.5 gal
OG: 1.0578
FG: 1.013
Bitterness (IBU): 56
Color (SRM): 3
ABV: 5.7%

Grain/Sugars:

8.0lb 2-row (71%)
3.0lb Wheat malt (26%)
0.25lb Crystal 40 (2%)

Hops:

0.50 oz Pacific Jade (AA 13.0%, Pellet) 75 min
1.00 oz Waimea (AA 14.4%, Pellet) 10 min
0.75 oz Glacier (AA 6.0%, Pellet) 10 min
1.00 oz Waimea (AA 14.4%, Pellet) 5 min
0.50 oz Pacific Jade (AA 13.0%, Pellet) 5 min
0.25 oz Glacier (AA 6.0%, Pellet) 5 min
1.00 oz Pacific Jade (AA 13.0%, Pellet) dry hop
1.00 oz Waimea (AA 14.4%, Pellet) dry hop

Yeast/Misc:
California Ale (WLP001)

Hoping for a refreshing citrusy white IPA (just had a Grapefruit Sculpin, so that's kind of the impetus for this brew). Would this be too citrusy? Any other thoughts on the hop schedule?

Thanks

 

[m00ps]

I've been trying to craft a great White IPA and here are my thoughts:

add some sugar or sub for some of the 2row. I do this for every one of my IPAs and Wits to get a nice lean body. It especially helps with IPAs to let the hops shine

for the hops schedule, I'd move most of the 5 and 10min additions straight to flameout. When you cut the flame, put the lid on your kettle and let them steep at just below boiling for 30min or so. This will give you an amazing hop character and is the best way IMO to get results similar to commercial brews in terms of hop character

maybe try a wit yeast? Its up to you really. Depends on which way you want it to lean, more Wit or IPA. My last one I blended Conan and WLP400 and it was great. I also added the typical wit spices (coriander, orange peel) which you might want to consider

edit: also, mash low (148-150) to help with the lean body youll want for both Wits and IPAs

 

[Scraggybeard]

Thanks for the suggestions. I'm hoping to keep it more on the IPA side rather than the wit side, that's why I chose 001. I had been wanting to do the hop additions late as you mentioned, but the software indicated that the IBU would drop quite a bit and I wanted to keep it up over 55. Would doing hop additions at flameout rather than 5/10 minutes take away much of the bitterness or is the reported IBU not actually that important?

 

[Jonkl]

If you want IBUs, You could move a just a little of your flavor/aroma hops to the 20-30 minute range, which should add more bitterness and flavor, and and put most of the rest after FO.

Best of luck. I've decided White IPAs are really hard to do well.

 

[m00ps]

For what its worth, I totally disregard IBU calculations on my IPAs. There's just too much else going on that affects the bitterness you actually perceive like ABV, malt flavors, hop freshness, hop character, yeast, and even changes in your day to day palate. Plus, I always to hopstands after flameout with all my IPAs which is hard to calculate the IBUs for. I've done some with almost entirely all flameout hopstand hops that should be like almost no IBUs according to most calculators but it definitely nets you some. I've found you can never overdo the flameout additions. I've done a pound at a time before and it still didn't have the bite that a lot of commercial IPAs have.

If you're concerned about getting more bitterness, I'd just up the 60min addition a tiny bit and keep the late additions where they are. Adding them at flameout seems to hold all the delecate aromatic compounds better since the wort isnt boiling any more