Frostbite White IPA

IPA Frostbite Recipe

A winter seasonal style that emerged from IPA, the most popular craft beer style in the US. It uses a combination that takes the grain bill of Belgian Witbier, but utilizes American hops. The wheat base stands up well against the citrus hops.

Type: Ale

Style: India Pale Ale

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team

Ingredients

Quantity Ingredient Comment Malt Style
3 lbs CBW® Pilsen Light DME 60 min boil
3 lbs CBW® Bavarian Wheat DME 0 min boil
1 lb Wheat Malt, White Steeping Grain
0.5 lb Briess Insta Grains® Oat Flakes Steeping Grain
0.5 lb Caramel Vienne Malt 20L Steeping Grain
1 oz Simcoe® Hops (13% AAU) 60 min boil
1 oz CitraTM (12% AAU) 10 min boil
2 oz CitraTM (12% AAU) 5 min boil
2 oz CitraTM (12% AAU) 0 min boil
2 packs WLP051 California Ale V Yeast Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil

 

Procedures

  1. Bring 2.5 gallons of water to 154ºF and steep grains for 30 minutes.
  2. Remove grains, and stir in 3 lbs CBW® Pilsen Light DME.
  3. Bring water to a boil, add 1 oz of Simcoe hops.
  4. After 50 minutes, add 1 oz of Citra hops and yeast nutrient.
  5. Boil 5 more minutes and add 2 oz Citra hops.
  6. Turn heat off and add 2 oz Citra hops.
  7. Stir to dissolve 3 lbs Briess CBW® Bavarian Wheat Dry Malt Extract.
  8. Cool beer to 70ºF. Transfer to fermenter, Fill to 5 gallons with water.
  9. Pitch two packs of White Labs WLP051 California V yeast.

Primary Fermentation: 1 week at 66ºF – 70ºF

Secondary Fermentation: 2 weeks at 66ºF – 70ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP051 yeast for 3-4 weeks.

Original Gravity: 1.061

Final Gravity: 1.015

Alcohol by Weight:

Alcohol by Volume: 6%

IBU: 87

Color: 8.5

 

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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