Recipe inspired by Chainbreaker by Deschutes. No Belgian yeast because I’m not a big fan of Belgian yeast unless I’m making a classic Belgian beer. Put it this way, I do not like Belgian IPAs. Dialed back the spice additions by about half also. Basically this beer is a wheat IPA so just wanted a hint of coriander and orange to complement the citrusy hops.

After reading John Palmer and Colin Cominsky’s Water I thought I would try to get the residual alkalinity down seeing that this beer is very pale. Totally recommend this book. The subject matter seems like it would be boring but is actually very fascinating and eye opening. I plowed through the book in two days flat. Based on the latest Ventura Water report, the water is still sky high in carbonates and sulphates. I’ve been cutting it with RO water but I thought I’d go a step further and treat it a bit more with Calcium Chloride and Lactic Acid. We shall see the outcome.

5 gallons

Estimated OG: 1.058
Estimated FG: 1.010
Estimated Color: 4 SRM
Estimated IBU: 54 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.5%

Grain
7lbs Pilsner (2 Row) Bel (2.0 SRM)  59.2 %
3 lbs White Wheat Malt (2.4 SRM) 25.4%
1 lbs 8.0 oz  Wheat, Flaked (1.6 SRM) 12.7%
5.1 oz Sugar, Table (Sucrose) (1.0 SRM)  2.7%

Schedule
28.00 g  Bravo [15.50 %] – Boil 60.0 min  53.8 IBUs
28.00 g  Cascade [5.50 %] – Boil 0.0 min
28.00 g  Centennial [10.00 %] – Boil 0.0 min
28.00 g  Citra [12.00 %] – Boil 0.0 min
5.00 g  Orange Peel, Sweet (Boil 0.0 mins)
2.00 g  Coriander Seed (Boil 0.0 mins)

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water no additions
Half Ventura water(high bicarbonates and sulfates)
4.00 g Calcium Chloride added to mash water
2.00 mL Lactic Acid added to mash water
2.00 mL Lactic Acid added to sparge water
Mash in 4.25 gallons 157F and let stabilize to 148F for 75 min
Mash out 168F 15 minutes
Batch Sparge 3.75 gallons 170F

Yeast
Cal Ale Yeast 2L starter