Trudging Across the Tundra (Mile Afte Mile) White IPA

While at Central Coast Brewing in San Luis Obispo last weekend, I stumbled into a copy of Southwest Brewing News (August/September 2013).  White IPA has been a style I've enjoyed in the past (see My Favorite Beers: Chainbreaker White IPA).  I wanted to post this recipe here since it's one that I'll definitely brew in the next few months, but probably won't get to very soon.  If you're able to brew this one in the meantime, let us know how it turns out!

This is a relatively new style of IPA.  According to beeroftomorrow.com, the style was first introduced to the craft beer world in 2010 when Deschutes and Boulevard Brewing (Kansas City) brewed a collaboration batch that went by the name Conflux No. 2.  Apparently, the beer was a huge success and was very difficult to find.  Several craft breweries are now brewing their own variations of a White IPA including Sam Adams (technically a craft brewery), Deschutes, Sarnac (New York), and Anchorage Brewing.  Additionally, Founders Brewing (Grand Rapids, MI) and Green Flashing Brewing (San Diego) have created a collaboration batch in this style.  I personally enjoy the balance between bitter and spiciness that this style offers thanks to the Belgian style yeast

Here's the recipe!  Enjoy!

Batch Size: 5 gallons

Grains:

6 lbs Belgian Pale Ale or Pilsner Malt
6 lbs Unmalted Wheat
1/2 lb Oatmeal
1/2 lb Cara-Pils
1/2 lb Rice Hulls

Hops:

1 oz Centennial - First Wort Hops (FWH)
3/4 oz Citra - 10 minutes
1/2 oz Cascade - 0 minutes
1/2 oz Cascade - Dry hop in secondary fermenter
1/4 oz Citra - Dry hop in secondary fermenter

Other Additions:

1/2 oz Orange peel (sweet, bitter, or fresh dehydrated on top of your AC unit) - 2 minutes
1/2 teaspoon crushed coridander - 2 minutes
1 package Burton Water Salts (I have never used these before, but I'm not a big fan of changing your water unless it tastes bad....proceed at your own risk!)

Yeast:

White Labs WLP400 Belgian Wit or Wyeast #3944

Mash & Sparge:

Mash 4.0 gallons of water at 152 degrees F (strike temperature 168 degrees F).  Sparge at 170 degrees F to collect 6.5 to 7 gallons of wort.

Fermentation:

Ferment at 70 - 75 degrees F until fermentation slows.  Transfer to the secondary fermenter and add the dry hops.

OG = 1.063
FG = 1.015
ABV = 6.3%