The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Combining the smooth taste of a wheat-based beer with the prominent hop characteristics of an American IPA, “white IPA” is a newly emerging franken-style of beer that seems to be growing in popularity.
This recipe, featured in the July/August 2012 issue of Zymurgy magazine, is for a clone of Deschutes Brewery Chainbreaker IPA. Here is what Deschutes co-brewmaster Brian Fairve had to say about the recipe:
“Our white IPA malt bills are composed of Pilsner malt, pale wheat malt, and unmalted wheat. We occasionally use flaked oats to add a bit of smooth, creamy mouthfeel. We have also been experimenting with dextrose as an additional carbohydrate source in these beers to increase the ABV and dry them out slightly.
Our hop bill is fairly simplistic—we use Bravo in our first addition for bittering. We don’t really see a point in mid to late kettle hopping for this beer. We really want it to have a nice bitterness with an amazing hop aroma, so we choose to hold off any additional hopping until it enters our hopback. We make up for the lack of hop additions in the kettle by overloading our wort stream with copious amounts of hopback hops.”
The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Combining the smooth taste of a wheat-based beer with the prominent hop characteristics of an American IPA, “white IPA” is a newly emerging franken-style of beer that seems to be growing in popularity.
This recipe, featured in the July/August 2012 issue of Zymurgy magazine, is for a clone of Deschutes Brewery Chainbreaker IPA. Here is what Deschutes co-brewmaster Brian Fairve had to say about the recipe:
“Our white IPA malt bills are composed of Pilsner malt, pale wheat malt, and unmalted wheat. We occasionally use flaked oats to add a bit of smooth, creamy mouthfeel. We have also been experimenting with dextrose as an additional carbohydrate source in these beers to increase the ABV and dry them out slightly.
Our hop bill is fairly simplistic—we use Bravo in our first addition for bittering. We don’t really see a point in mid to late kettle hopping for this beer. We really want it to have a nice bitterness with an amazing hop aroma, so we choose to hold off any additional hopping until it enters our hopback. We make up for the lack of hop additions in the kettle by overloading our wort stream with copious amounts of hopback hops.”
Ingredients:
- 6.5 lb (2.95 kg) Pilsner malt
- 2.25 lb (1 kg) wheat malt
- 23 oz (652 g) white unmalted wheat flakes
- 5 ml lactic acid
- 0.75 oz (21 g) Bravo pellets, 15% a.a. (60 min)
- 5. oz (141 g) dextrose (30 min)
- Kettle Finings (30 min)
- 0.12 oz (3 g) fresh ground coriander (5 min)
- 0.34 oz (10 g) fresh ground bitter orange peel (5 min)
- 1.0 oz (28 g) Citra pellets (knockout)
- 1.0 oz (28 g) Centennial pellets (knockout)
- 0.5 oz (14 g) Cascade pellets (knockout)
- Yeast nutrient (optional)
- Wyeast 3787 Trappist High Gravity ale yeast
Specifications:
Yield: 5 gallons (18.93 L)
Original Gravity: 1.057 (14°P)
ABV: 5.75%
IBU: 55
SRM: 4-6
Boil Time: 60 minutes
Directions:
Perform a multi-stage infusion mash with rests at 125°F (52°C) for 15 minutes, 145°F (63°C) for 15 minutes, 163°F for 20 minutes and 172°F (78°C) for 5 minutes. Ferment at 66°F (19°C) for two days, then allow temperature to rise to 74°F (23°C), rack and condition 5 to 7 days before packaging.
Extract Version
Substitute 5.25 lb (2.38 kg) pale malt extract syrup for the pils malt and 2.5 lb (1.13 kg) wheat malt extract syrup for the malted and unmalted wheat. Be sure to dissolve extracts completely before proceeding with the boil.
Credit: Recipe provided by Brian Faivre.
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