GOOD White IPA recipe?

Discussion in 'Homebrewing' started by JCway16, Mar 12, 2015.

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  1. JCway16

    JCway16 Initiate (0) Mar 12, 2015 New York

    I just brewed my first ever batch, which was Brewmasters Nut Brown IPA. Now I'd like to start up a good white IPA to have it just in time for spring/early summer. I'm a big fan of Blue Point's White IPA and the like. Anyone have a GOOD White IPA recipe?
     
  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    Here was a recipe i drew up last summer but never brewed. Was hoping to brew it this spring to test it out. Would definitely love to hear some feedback on it from folks if they've got an opinion on spicing level or otherwise @OldSock:

    At Wits’ End IPA
    (5 gallons/19 L, all-grain)
    OG = 1.070 FG = 1.014
    IBU = 40 SRM = 5 ABV = 8.5%

    Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery.

    Ingredients
    4 lbs. (1.8 kg) Pilsner malt
    4 lbs. (1.8 kg) 2-row pale malt
    4 lbs. (1.8 kg) wheat malt
    1 lb. (0.45 kg) torrified wheat
    8 oz. (0.23 kg) flaked oats
    8 oz. (0.23 kg) table sugar (0 min.)
    6 AAU US Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
    4.5 AAU Centennial hops (2 min.) (0.5 oz./14 g at 9% alpha acids)
    6 AAU Citra® hops (2 min.) (0.5 oz./14 g at 12% alpha acids)
    3.8 AAU Cascade hops (2 min.) (0.5 oz./14 g at 6.5% alpha acids)
    1.25 oz. (35 g) Centennial hops (dry hop)
    1.25 oz. (35 g) Citra® hops (dry hop)
    1.25 oz. (35 g) Cascade hops (dry hop)
    2 oz. (57 g) fresh sweet orange peel (0 min.)
    0.5 oz. (14 g) freshly crushed corianader seed (0 min.)
    4 smashed stalks (or bruised) lemongrass (0 min.)
    1 tbsp. chopped fresh sage leaves (0 min.)
    Wyeast 3787 (Trappist High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbey Ale yeast
    (2 qt./~2 L yeast starter)
    1 cup corn sugar (if priming)

    Step by Step
    Mash at 150 °F (66 °C) for 60 minutes. Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the sugar and spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes. Chill wort to yeast pitching temperature and rack to fermenter. Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.


    Here is the partial mash version:

    Ingredients
    3.3 lbs. (1.5 kg) wheat dried malt extract
    3.3 lbs. (1.5 kg) Pilsen liquid malt extract
    1 lb. (0.45 kg) Pilsner malt
    1 lb. (0.45 kg) torrified wheat
    8 oz. (0.23 kg) flaked oats
    8 oz. (0.23 kg) table sugar (0 min.)
    same hop schedule

    Step by Step
    Mash grains in 1 gallon (3.8 L)water at 150 °F (66 °C) for 60 minutes. Wash grains with 1 gallon (3.8 L) hot water when the mash is complete. Top off the brewpot to 4 gallons (15 L).
     
    tkdchampxi likes this.
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