Vin Blanc IPA

Vin Blanc IPA

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.014
IBU = 58  SRM = 5  ABV = 6.4%

Ingredients
9 lbs. (4.1 kg) Pure Idaho Pilsner malt
3 lbs. (1.4 kg) white wheat malt
0.5 lb. (0.23 kg) Vienna malt
0.33 lb. (0.15 kg) crystal malt (15 °L)
14 AAU Nugget hops (60 min.) (1 oz./28 g at 14% alpha acids)
12 AAU Hallertau Blanc hops (5 min.) (1.25 oz./35 g at 10% alpha acids)
0.75 oz. (21 g) Nelson Sauvin hops (1 min.)
0.5 oz. (14 g) Cashmere hops (1 min.)
1.25 oz. (35 g) Nelson Sauvin hops (dry hop)
0.75 oz. (21 g) Hallertau Blanc hops (dry hop)
0.5 oz. (14 g) Cashmere hops (dry hop)
1 oz. (28 g) gin-soaked American oak chips (medium toast)
Imperial Yeast A24 (Dry Hop) or Omega Yeast OLY-052 (DIPA) or LalBrew New England
3⁄4 cup corn sugar (if priming)

Step by Step
Starting on brew day, in a sealed container cover 1 oz. (28 g) of oak chips in your favorite gin. Heat 4 gallons (15.2 L) of strike water to 162 °F (72 °C). Mash all the grains at 148 °F (64 °C) for 75 minutes before beginning the mashout process. Collect 6.5 gallons (24.6 L) of wort and bring to a boil for 60 minutes, adding hops as indicated. After flameout, give the wort a long stir to create a whirlpool and let settle for several minutes.

Chill wort to yeast-pitching temperature, aerate, then pitch the yeast. Ferment at 68 °F (20 °C) for roughly one week, then add the dry hops. At this time, pour the gin off the oak and replace with a dry white wine like Sauvignon Blanc. When the beer is ready for transfer, rack into an appropriate fermenter or keg and add the chips with the wine to the beer. Package the beer as you would a normal IPA.

Vin Blanc IPA

(5 gallons/19 L, extract with grains)
OG = 1.064  FG = 1.014
IBU = 58  SRM = 5  ABV = 6.4%

Ingredients
Replace the Pilsner, wheat, and Vienna malts with 5 lbs. (2.3 kg) Pilsen dried malt extract and 2 lbs. (0.91 kg) wheat dried malt extract.  The remainder of the ingredients remain the same as the all-grain recipe.

Step by Step
Starting with 6.5 gallons (24.6 L) of water, submerge the crushed grains in a muslin bag into the water. Heat the water up to 170 °F (77 °C) then remove the grains. Stir in all the malt extracts while off heat. Stir until malt extracts are fully dissolved, then bring wort to a boil. Boil for 60 minutes, adding hops according to the ingredients list. After flameout, give the wort a long stir to create a whirlpool and let settle for several minutes.

Chill wort to yeast-pitching temperature, aerate, then pitch the yeast. Ferment at 68 °F (20 °C) for roughly one week, then add the dry hops. At this time, pour the gin off the oak and replace with a dry white wine like Sauvignon Blanc. When the beer is ready for transfer, rack into an appropriate fermenter or keg and add the chips with the wine to the beer. Package the beer as you would a normal IPA.