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White IPA

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

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (tinseth):

62.3

SRM (morey):

3.5

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	62.25	25%
1 oz	Citra (Pellet)		25%
1 oz	Centennial (Pellet)		25%
1 oz	Cascade (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	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

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

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

Last Updated and Sharing

443

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Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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