2020-07-12

21B - White IPA

BJCP Style: Specialty IPA: White IPA

White IPA combines the characteristics of a Belgian Wit and American IPA. The style was born out of a collaboration between Deschutes and Boulevard. Five years later, it was added to the BJCP list. 

Full recipe is on BrewersFriend but here's the TL;DR:
  • 2020-7-11: brewday
  • Malts: CO Proximity Pils, Weyermann Wheat and Munich
  • Hops: [Magnum] (Centennial) {Citra}
  • Yeast: SafAle T-58
  • OG: 14.8°P; FG: 2.5°P; ABV: 6.6%
  • 2020-7-13: dry hopped with 140g Citra
  • 2020-7-15: cold crash
  • 2020-7-17: kegged (no keezer yet)
  • 2020-7-22: tapped; to keezer
Proximity Pilsner malt from CO and Weyermann wheat

Floor manager Steve supervising the milling

Grains

New Cereal Killer mill at factory settings. Getting about the same efficiency as the now broken Monster Mill.  

Kettle fill...

Mash temp

Used up the last of the coriander

Brew session beer from New Image

Bit of lemon zest. MUCH less than the witbier that had 40g and tasted like meyer lemonade.

Late kettle additions: 4g/L Centennial hops, Coriander, and Lemon Zest

SafAle T-58 yeast

Into the fermenter

Away we go

2020-7-13 (+2): Dry hopped with 140g (~6g/L) of Citra

2020-7-17 (+6): cold crashed (7/15) to drop out the dry hops, now into the keg. It'll hang out in "secondary" for a few days to clean up and finish fermenting if it needs to. 

FG looking like 1.012 or 3°P

secondary fermentation in the keg

2020-7-22 (+11): Keg moved to keezer. Looking like about 50% carbonated and dropped a couple of points from 1.012 to 1.010. Rather than burst carbonate I'll keep this on low and slow. Should be about right in a week or so. 

2020-7-23 (+12): Sample. Tasting peppery and citrusy. Refreshing and easy drinking. Still needs a week or so to get to full carbonation, but already pretty tasty. 


2020-8-9 (+29): 10oz pour. I think this is hitting its stride. Lots of citrus zest and lemon with some spicy notes. Very refreshing and goes down easy. Extra time in the keg didn't hurt.

2020-8-16 (+36): Tasting right on and clarity is where it should be; not totally clear but not yeasty thiccc either. Really tasting the wheat malt now that the yeast has moved out of the way. It's a pleasant balance of malt and lemon/citra character.