Gunna take the day off on Christmas eve and brew a batch with a buddy. Looking for ideas on a recipe. My wife likes white walls by institution ale co. I think it's a white ipa but have no idea where to start. I have had a couple black IPA's and love the taste so maybe I'll do both Haha. What do you guys think?
White ipa vs black ipa
- Thread starter tanman92
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Black ipa is next up for me. Have bought a couple that i loved but never brewed one. I’ve got 15G of an Irish Red to keg to free up Ferm chamber and then it’s on!
dstockwell
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White Walls
White Walls, our year-round White IPA is a refreshing twist on a traditional IPA. It's brewed with White Wheat, creating a softer, fuller-bodied IPA. This IPA is highlighted by its use of 100% Citra hops, imparting big aromas and flavors of tropical fruit and fresh citrus. The intense hop fruitiness is complemented by medium bitterness and lively carbonation.
STYLE:
White IPA
ABV:
6.7%
HOPS:
Citra
IBUs:
45
--------------------------------------------------------
Possible grist
Start with six pounds of Pilsner malt and five pounds of flaked wheat, to lay down the grainy/wheaty base that we'd expect from a Witbier. To that, add half a pound of Melanoidin malt (adding more and a different expression of "bready" flavor) and half a pound of Acidulated malt (to create an impression of lemon/citrus). That should get you to around 1.063, with a still-pale SRM level of six. You're also going to want a half-pound of rice hulls for our mash, or you run the risk of sticking.
White Walls, our year-round White IPA is a refreshing twist on a traditional IPA. It's brewed with White Wheat, creating a softer, fuller-bodied IPA. This IPA is highlighted by its use of 100% Citra hops, imparting big aromas and flavors of tropical fruit and fresh citrus. The intense hop fruitiness is complemented by medium bitterness and lively carbonation.
STYLE:
White IPA
ABV:
6.7%
HOPS:
Citra
IBUs:
45
--------------------------------------------------------
Possible grist
- 6.5 lb (2.95 kg) | Pilsner malt
- 2.25 lb (1 kg) | wheat malt
- 23 oz (652 g) | white unmalted wheat flakes
Start with six pounds of Pilsner malt and five pounds of flaked wheat, to lay down the grainy/wheaty base that we'd expect from a Witbier. To that, add half a pound of Melanoidin malt (adding more and a different expression of "bready" flavor) and half a pound of Acidulated malt (to create an impression of lemon/citrus). That should get you to around 1.063, with a still-pale SRM level of six. You're also going to want a half-pound of rice hulls for our mash, or you run the risk of sticking.
Thankyou for the help!!!
