Wheat IPA

I used American Ale (Wyeast Labs #1056) yeast in my WIPA and thought it worked well. Though I fermented at around 70F which is close to the top end of what wyeast recommends. Also, I would recommend dry hopping with Citra, though it will be a bit more expensive. Happy brewing.

 

If you were thinking using wheat yeast for hefe esters, wy3333 is a wheat yeast that flocculates well.

 

I like using an English yeast for my Pale Wheat Ales... Wyeast 1318 has been my favorite to date

 

I used Kolsch yeast in an American wheat. But I'd probably use US-05 on this. All those American hops scream US-05 to me.

 

I'd toss out a suggesting to look into the 1272 strain for it. It's nice and fruity.

 

I like the wy1056 anytime i want the hops to come out front. Especially with a grist that's half wheat. Also I would dry hop for 7-14 days.

 

Hate to be that guy, but you have WAY too much crystal malt in this recipe. I'd do 8oz or less.

Jussayin'.

 

Not to mention the malted wheat itself...I'd go 5% max for an IPA (IMHO)

 

I love IPAs that are heavy on the wheat. I would make a few tweaks to your recipe, but it is just my personal preference.
1. Switch out the 2# crystal 40L for 1# carawheat.
2. Don't forget the rice hulls
3. Dry hop with something a bit stronger than Cascade, and use at least 4oz total. Citra, amarillo, or a blend of the two would be nice.
4. Extend the dryhop to 7 days.
5. US-05 would work well for this beer. Easy, cheap, great for hoppy beers.