Polar Beer - White IPA II

Spicing ideas:
lemongrass, white sage, coriander, and orange peel

http://beerandwinejournal.com/wheat-ipa/

A good starting point for any wheat IPA recipe would be either 50% barley malt and 50% wheat malt, or 50% barley malt, 45% wheat malt and 5% raw wheat.

Do not use, or at least minimize the use of, crystal malts. Very small amounts of biscuit-type malts (including Briess Victory) or melanoidin/aromatic malts could be added to alter the flavor slightly.

Your barley malt could be any 2-row pale malt, perhaps with a small percentage (less than 10%) of Vienna malt or Munich malt thrown in. In my opinion, this type of beer doesn’t benefit from an overly-complex grain bill.

If you use raw wheat, you’ll need to perform a cereal mash. In other words, you need to boil the wheat, along with about 5% malt, for at least 15 minutes and then stir this mixture into the main mash. Mix the raw wheat and malt with water to a thin mash consistency. In American wheat beers that use raw wheat, the percentage of raw wheat is usually around 5–10%

https://learn.kegerator.com/white-ipa/
Color Range: 5–7 SRM
Original Gravity: 1.056 – 1.065 OG
Final Gravity: 1.010 – 1.016 FG
IBU Range: 40-70
ABV Range: 5.5-7.0%
Appearance: Ranges from hazy deep gold to hazy pale yellow; Moderately large white head that sticks around.
Aroma: Light-to-Medium spice aromas; Fruity esters should be noticeable; Hoppiness should be low-to-moderate.
Flavor: Moderate-to-high fruity esters; Light & bready maltiness; Notes of grapefruit, orange, apricot or banana are common; Clove & other spices are possible; Hop bitterness will be high while hop flavors will be medium-to-high; Dry & refreshing finish.
Mouthfeel: Medium-light body with medium to medium-high carbonation
Serving & Storage Temperature: 45-57°F
Suggested Glass: IPA Glass
Food Pairings: Cheese Enchiladas, Avocados, Chicken Fajitas; Sharp Cheddar, Blue Cheese