A light bodied IPA with a hint of spice from coriander and orange peel. A lot like a Belgian wit but with more hoppiness.
WYEAST’s Trappist High Gravity Ale yeast (3787) was used for its fruity character.
Kayla’s Kitchen White IPA
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
79.1 IBUs |
3.4604239 |
1.054 |
1.012 |
5.5 % |
|
Actuals |
1.044 |
1.011 |
4.3 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
6.5 lbs |
65 |
| Wheat Malt, Ger |
2.5 lbs |
25 |
| Wheat, Flaked |
1 lbs |
10 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Centennial |
2 oz |
60 min |
Boil |
Pellet |
10 |
| Cascade |
1 oz |
5 min |
Boil |
Pellet |
5.5 |
| Citra |
1 oz |
5 min |
Boil |
Pellet |
12 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
| Coriander Seed |
2.00 tsp |
5 min |
Boil |
Spice |
| Orange Peel, Bitter |
2.00 tbsp |
5 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Trappist High Gravity (3787) |
Wyeast Labs |
76% |
64°F - 78°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
125°F |
20 min |
| Saccharification |
152°F |
45 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
5 days |
67°F |
| Secondary |
12 days |
67°F |
| Aging |
30 days |
59°F |
Notes
| Coriander was ground, not seeds |
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