White IPA

Mash
Add your salts and pH adjustment, if needed, and fill your mash tun to the required volume and temperature for your mash to drop to 130 degrees Fahrenheit. For me, the strike water was 3.9 gallons at 141 degrees Fahrenheit. Hold it here for 20 minutes and then raise it to 152 degrees Fahrenheit for 60 minutes. After 60 minutes, raise your mash temperature to 168 degrees for mash out. After mash out, begin to sparge until you reach a pre-boil gravity of around 1.056. For me, it was 4.37 gallons.

If you are using flaked or torrified wheat, you can skip the rest at 130 degrees and perform a single infusion mash at 152 degrees for 60 minutes.

Boil
Boil the wort for 90 minutes. Add the hops in at the given times. At 10 minutes, I added yeast nutrient and at 5 minutes I added whirlfloc tablets as my clarifying agent. Once the boil is complete, whirlpool the wort for 10 minutes and then let it wind down for 10 minutes.

Fermentation
Knock the wort out in your heat exchanger so that the pitching temperature is 64 degrees and then measure the gravity and pitch the yeast. Initial gravity should be around 1.064. I let this free rise to 67 degrees as fermentation starts. Hold the temperature at 67 degrees for 5-7 days until the primary fermentation is complete. Let the temperature free-rise up to 72 degrees to finish off fermentation. Once fermentation is complete, cold crash to 33 degrees for at least a day and then transfer to the brite tank to carbonate it to 2.6 vols. After 3 days in the brite tank, keg it and enjoy!

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