Wheat IPA

Wheat IPA

(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.013
IBU = 94 SRM = 6 ABV = 7.2%

Ingredients
13.2 lbs. (6 kg) white wheat malt (2 °L)
8.8 oz (250 g) biscuit malt (25 °L)
21.25 AAU Columbus pellet hops (60 min.) (1.25 oz./35 g at 17% alpha acids)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (0 min.)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (0 min.)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (dry hop)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast

Step by Step
My current wheat malt comes from Briess and the biscuit malt from Dingemans. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or, with a recirculating mash system, raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.053.

The total wort boil time is 90 minutes. The first hop addition comes with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.7-liter (~0.75 gallon) starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and add the dry hops. You can first transfer the beer to a second vessel, if you prefer, but the dry hopping should be carried out around 60-65 °F (16-18 °C) for about a week. Then rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Wheat IPA

(5 gallons/19 L, extract only)
OG = 1.065 FG = 1.015
IBU = 96 SRM = 6 ABV = 6.7%

Ingredients
8.8 lbs. (4 kg) wheat liquid malt extract (4 °L)
21.25 AAU Columbus pellet hops (60 min.) (1.25 oz./35 g at 17% alpha acids)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (0 min.)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (0 min.)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (dry hop)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)

Step by Step
For most extract beers, I use extract made by Alexander’s (California Concentrate Company), but any fresh, high quality light color extract will work well. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract instead. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

Mix enough water with the malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.055. Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5 liter (0.67 gallon) starter. Follow the fermentation and packaging instructions for the all-grain version.