White IPA - Beer Recipe - Brewer's Friend

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White IPA

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday January 26th 2019
1.060
1.012
6.3%
62.3
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 63.4%
2.25 lb Belgian - Wheat2.25 lb Wheat 38 1.8 22%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 14.6%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 62.25 25%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.12 oz Coriander Seed Flavor Boil 15 min.
0.25 oz bitter orange peel Flavor Boil 15 min.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.375 qt Infusion -- 153 °F 60 min
6 qt Sparge -- 174 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

Removed 8oz of corn sugar at 30 in boil. Not 100% sure what it needed to be there for.

Use 1lb rice hulls to help sparge

Mash at 153 degrees

Could Sub Safale Specialty Ale Yeast T-58, WLP400, Wyeast 3944 or other Belgian Wit yeast.

Pitch yeast at 65-68 degrees and ferment at about 68-70 degrees. After 3 days begin to slowly raise temp to 74 by the end of the first week. Transfer to secondary and rest at 74 degrees for another two weeks.

1 reading gravity 1.0523
Transfer to 2nd 1.02

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  • Public: Yup, Shared
  • Last Updated: 2019-02-24 21:01 UTC