Pannotia White IPA 1.5

In my quest to achieve a perfect white IPA, I’ve modified my previous recipe just a touch (based on my tasting evaluation). I brewed this up a few weeks ago, but only just now got a chance to post it. Here are the details!

Pannotia White IPA 1.5

  • 4 lbs. 2-row malt
  • 3.5 lbs. Pilsner malt
  • 3 lbs. white wheat malt
  • 1 lb. flaked wheat
  • 0.5 lb. flaked oats
  • 0.5 lb. rice hulls
  • 1 oz. Cascade whole hops (assumed 5.5% alpha, first wort hopping, boil 60 minutes)
  • 1 oz. Cascade whole hops (assumed 5.5% alpha, boil 30 minutes)
  • 3 oz. Citra hops pellets (12% alpha, steep 5 minutes)
  • 1 oz. Citra hops pellets (12% alpha, dry hop in keg)
  • 1 oz. Australian Galaxy hops pellets (13.7% alpha, dry hop in keg)
  • 1 oz. Mosaic hops pellets (12.8% alpha, dry hop in keg)
  • 8.1 g gypsum (added to boil)
  • 1 pkg. Belgian Wit Ale yeast (WLP400), prepared in 1L starter)
Procedure
  • I mashed in the grains with 4.75 gallons of water at 164.5°. The mash stabilized at ~153°, and was down to 152° after 30 minutes. After 65 minutes, I added 0.75 gallons of water at 180°. From this, I vorlaufed and collected the wort (adding the first ounce of Cascade hops at this time). Then, I added 3.75 gallons of water at 185°, and mixed to reach 169°. Then, I vorlaufed and collected the remainder of the wort.
  • All told, I collected 7.5 gallons of wort at a gravity of 1.043. This equates to an efficiency of 71%. I added 1 oz. of gypsum to the wort prior to boiling.
  • After 30 minutes of boiling, I added the second ounce of Cascade hops.
  • For the final minute of the boil, I added the orange peel and coriander seed.
  • At flame-out, I added 3 oz. of Citra hops pellets as well as the final ounce of Cascade hops. These were steeped while I cooled the wort using my wort chiller. Once the wort was cooled to 80°, I transferred it to the fermenter.
  • The starting gravity was 1.053, slightly below my anticipated target (1.059). Next time, I may boil a little longer.
  • I pitched the yeast, and set the fermentation chamber to 70°, and lowered it to 68° after 12 hours. At this point, there was a very vigorous fermentation, which topped out through the airlock. This yeast strain could probably use a blow-off tube next time.
  • The yeast was pitched on October 6, 2015. On October 25, 2015, I kegged the beer and added the dry hops. At this time, I also started carbonating (at room temperature, ~70°)
  • The final gravity was 1.013, which equates to 5.2% abv. The beer has a clean, citrusy taste, and I think should be quite tasty after dry-hopping!
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