It’s been two years since I last brewed my white IPA (the original hazy IPA!), so now is as good of a time as any to make it again. The recipe I used this year isn’t too far off from my previous one.
Pannotia White IPA 2021
- 6.75 lb. Viking 2-row Xtra pale malt
- 2.5 lb. white wheat malt (Briess)
- 1 lb. white wheat malt (Great Western)
- 1.5 lb. Viking Pilsner Zero Malt
- 1 lb. flaked wheat
- 0.75 lb. flaked oats
- 0.5 lb. rice hulls
- 1 oz. Amarillo hop pellets (9.5% alpha), 60 minute boil
- 0.25 oz. Magnum hop pellets (10.1% alpha), 60 minute boil
- 2.62 g (1 tsp.) WLN1000 yeast nutrient (White Labs), 5 minute boil
- 0.35 oz. bitter orange peel, 1 minute boil
- 0.15 oz. coriander seed, 1 minute boil
- 1 oz. Amarillo hop pellets (9.5% alpha), 10 minute whirlpool
- 1 oz. Citra hop pellets (12.8% alpha), 10 minute whirlpool
- 1 oz. Galaxy hop pellets (13.4% alpha), 10 minute whirlpool
- 1 pkg. Whiteout Belgian Ale Yeast (Imperial Yeast #B44)
- 1 oz. Citra hop pellets (12.8% alpha), dry hop in keg
- 1 oz. Galaxy hop pellets (13.4% alpha), dry hop in keg
- 1 oz. Mosaic hop pellets (11.2% alpha), dry hop in keg
- 1.062 o.g., 1.015 f.g., 6.2% abv, 60 IBU, 4 SRM
- 60 minute full volume mash at 152°, with mash-out at 168°
- Claremont tap water, with 8 g gypsum
- I mashed in with 7.5 gallons of water at 159°, to hit a mash temperature of 152°. I added 5.5 mL of 88% lactic acid to adjust the pH.
- After 60 minutes (with recirculation), I raised the temperature to 168° and held it there for 10 minutes, before removing the grains.
- In total, I collected 6.3 gallons of runnings with a gravity of 1.051, for 64% mash efficiency.
- I added the gypsum to the kettle and brought the runnings to a boil, adding hops and finings per the recipe. After a 60 minute boil, I turned off the heat, whirlpooled the final hop addition, and then chilled down to around 75°, before transferring to the fermenter.
- I chilled the wort the rest of the way down to ~66°, before pitching the yeast.
- I brewed this beer on 15 May 2021, and fermented at 66°. Starting gravity was 1.058.
- On 24 May 2021, I raised the fermenter to ambient, around 75°.
- On 29 May 2021, I kegged the beer. Final gravity was 1.015, which works out to 5.7% abv. I added the hops in a bag, and chilled the beer down to 33°, removing the hops on 1 June 2021.
- Light gold, with a moderate haze that has dropped fairly clear over the weeks it was on tap. The beer pours with a frothy and persistent white head.
- Light citrus hop character, with spicy yeast phenols and light coriander.
- The beer has an up-front citrus bitterness with citrus zest and pithy character. There is a light malty/doughy malt character, and a nice spicy yeast character as appropriate for a Belgian wit yeast.
- The beer has a medium-light body, moderate carbonation, and a dry finish. It’s pretty good!
- Would I brew this again?
- Yep! This is a nice recipe. The beer is best before too much yeast settles out, and I think it would be tasty with a touch more carbonation, but even after a month or two in the keg, it’s still a very drinkable beer.