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!

Beer Tasting: Pannotia White IPA

My Pannotia White IPA has been on tap for about two weeks; it seems like a great time to evaluate the beer and reconfigure it for its next iteration (and there will be another iteration!).

  • The Basics
    • Starting gravity = 1.057; final gravity = 1.012; abv = 5.9%; IBU = 50 (estimated)
  • Appearance
    • Hazy, light golden hue; head is tall and persistent, with a creamy appearance and off-white color. The beer has gotten slightly less hazy since the first tastes a week or two ago.
  • Aroma
    • Dominated by citrus, secondarily with some floral and passionfruit aroma; very clean and fresh
  • Flavor
    • Hop-dominated; very citrusy and slightly floral. Any maltiness is subtle at best. There is an extended, smooth, and slightly sweet finish for the hops.
  • Mouthfeel
    • Nicely carbonated; body is perhaps a touch thin
  • Would I brew this again?
    • Absolutely! The white IPA style is a delightful and very drinkable variant change from the overbearing single/double/triple/quadruple American IPAs that are the norm for many microbreweries. My original goal was to recapture my memories of the Italian-made Vergött White IPA. I got partway there–particularly in its appearance and refreshing drinkability–but am lacking the somewhat lemony aroma and flavor that I recall from the original. Some more sleuthing on Italian-language websites revealed indications that they dry-hopped with Galaxy hops (and possibly some Mosaic), that the alcohol clocks in at 5.5% (rather than 5.9%), and that oats are part of the mix too. I would also like a little more body in my beer. So, I think for the next iteration I will use 2-row malt instead of pilsner malt, mash at a slightly higher temperature (perhaps ~152°), add some oats, notch the alcohol down a touch, and dry-hop with Galaxy instead of Citra. I will likely maintain the first wort hopping with American hops (probably Cascade), because the background hopping on this one is about perfect.
  • Overall rating
    • 8/10

Pannotia White IPA Kegged

Every once in awhile, you just know that a particular batch is going to be good, even early on in the process. It doesn’t happen often, but when it does, you can’t stop thinking about how the final product is going to taste. I’m thinking my Pannotia White IPA just might be one of those batches.

Tonight, I transferred this batch over to the keg. It had been in the primary fermenter for 18 days, after two pretty vigorous bouts of fermentation. The first bout settled down a couple of days after brewing. Given come online commentary I read about this particular yeast strain, I agitated the carboy a bit (four days post-brewing), and sure enough, fermentation took off again. At kegging, the beer had a gravity of 1.012, down from 1.057. This works out to 5.9% abv, right within the range of what I was hoping for.

I transferred just under 5 gallons of beer over to the keg, and added 2 oz. of Citra hops pellets for dry hopping. I’ll leave it to dry hop for about a week before carbonating.

At the time of kegging, the beer was a beautiful straw color with a prominent hazy; truly a “white” IPA! There is a nice citrus and slight clove aroma, along with a delightfully balanced bitterness on the tasting. This beer can only get better from here!

Pannotia White IPA

During my European travels last year, I sampled a heavenly brew called Vergött White IPA, brewed by Birrificio Artigianale Lariano of Dolzago, Italy. It was my first time encountering a White IPA, which is essentially a Belgian wit ramped up with hops. In my memory, the brew was crisp, tart, and citrusy–a really fun combination of flavors and aromas. Upon my return to the United States, a little more research turned up additional information on this burgeoning style. I tracked down some bottles of Deschutes Chainbreaker White IPA, which was good, but just a little heavier and sweeter than my own tastes and as compared to my memories of the Italian beer. So, I set off to create a new recipe that would bring together the best of all worlds. I have no idea how it will turn out, and I suspect it may get iterated through a few batches.

This was the first batch where I used yeast cultured on my new stir plate. The yeast was culturing for around 24 hours when I pitched it, looking to be at high krausen. Also, it was my first time working with pilsner malt.

Per my usual custom, I am naming this IPA after a supercontinent–Pannotia this time around.

Pannotia White IPA

  • 7 lbs. Pilsner (Weyermann) malt
  • 3 lbs. white wheat malt
  • 1 lb. flaked wheat
  • 8.10 g gypsum (added to boil)
  • 1.73 oz. whole Cascade hops (first wort hopping and 90 minute boil; 2014 crop, estimated 4.29% alpha acid)
  • 1 oz. whole Cascade hops (first wort hopping and 90 minute boil; 2013 crop, estimated 2.61% alpha acid)
  • 0.35 oz. bitter orange peel (added for last minute of boil)
  • 0.15 oz. coriander seed (lightly crushed, added for last minute of boil)
  • 3 oz. Citra hops pellets (added at flame-out; 13.2% alpha, 3.7% beta)
  • 1 oz. whole Cascade hops (added at flame-out; 2013 crop, estimated 2.61% alpha acid)
  • Belgian Wit ale yeast (WLP400), prepared 24 hours in advance with 1.5 L starter
  • 3 oz. Citra hops pellets (14 days dry-hop, 13.2% alpha, 3.7% beta)
Anticipated statistics
  • 1.059 o.g., 1.010 f.g., 6.5% abv
  • 50.2 IBU
  • 3.7 SRM

Procedure

  • I mashed in with 3.5 gallons of water at 159°. The mash stabilized at ~147° within 5 minutes, which was a little on the cool side for my taste. So, I added 1 gallon of ~185° water, stirred it a bit, and got the mash  to 151° within a minute. The mash still measured 151° after 10 minutes and 149° after 40 minutes.
  • I drained the mash tun, collecting ~3 gallons of wort with a gravity of 1.064. The hops were in the kettle starting at this point. Note that I adjusted the alpha acid for the calculations based on the age of the hops, using the hops aging tool in BeerSmith.
  • For mash-out, I added 3.5 gallons of water at ~185°.
  • All told, I collected 7 gallons of wort with a gravity of 1.045. This works out to ~74% efficiency.
  • I added the gypsum and brought the wort to a boil. Because I used pilsner malt, which is supposed to have a higher susceptibility to DMS production, I boiled for a total of 90 minutes.
  • One minute before flame-out, I added the coriander and bitter orange peel. At flame-out, I added the Citra hops pellets (contained in a mesh bag) as well as the whole Cascade hops.
  • I cooled the wort down to ~70°, transfered to the carboy (aerating with the Venturi pump along the way), and pitched the yeast (starter and all).
  • This beer was brewed on Monday, April 6, 2015. Starting gravity was 1.057, just a touch below my predicted gravity (1.059). This is likely due to a slightly lower boil-off rate. Total volume was 5.25 gallons. I placed the carboy in my fermenting chamber, and set the temperature controller for 70°.
  • In less than 12 hours, the fermentation was proceeding quite vigorously. Score one for using a starter!
Pannotia White IPA at high krausen