A winter seasonal style that emerged from IPA, the most popular craft beer style in the US. It uses a combination that takes the grain bill of Belgian Witbier, but utilizes American hops. The wheat base stands up well against the citrus hops.
Type: Ale
Style: India Pale Ale
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
|---|---|---|---|
| 3 lbs | CBW® Pilsen Light DME | 60 min boil | |
| 3 lbs | CBW® Bavarian Wheat DME | 0 min boil | |
| 1 lb | Wheat Malt, White | Steeping Grain | |
| 0.5 lb | Briess Insta Grains® Oat Flakes | Steeping Grain | |
| 0.5 lb | Caramel Vienne Malt 20L | Steeping Grain | |
| 1 oz | Simcoe® Hops (13% AAU) | 60 min boil | |
| 1 oz | CitraTM (12% AAU) | 10 min boil | |
| 2 oz | CitraTM (12% AAU) | 5 min boil | |
| 2 oz | CitraTM (12% AAU) | 0 min boil | |
| 2 packs | WLP051 California Ale V Yeast | Fermenter | |
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 2.5 gallons of water to 154ºF and steep grains for 30 minutes.
- Remove grains, and stir in 3 lbs CBW® Pilsen Light DME.
- Bring water to a boil, add 1 oz of Simcoe hops.
- After 50 minutes, add 1 oz of Citra hops and yeast nutrient.
- Boil 5 more minutes and add 2 oz Citra hops.
- Turn heat off and add 2 oz Citra hops.
- Stir to dissolve 3 lbs Briess CBW® Bavarian Wheat Dry Malt Extract.
- Cool beer to 70ºF. Transfer to fermenter, Fill to 5 gallons with water.
- Pitch two packs of White Labs WLP051 California V yeast.
Primary Fermentation: 1 week at 66ºF – 70ºF
Secondary Fermentation: 2 weeks at 66ºF – 70ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP051 yeast for 3-4 weeks.
Original Gravity: 1.061
Final Gravity: 1.015
Alcohol by Weight:
Alcohol by Volume: 6%
IBU: 87
Color: 8.5