Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6 lb (2.7 kg) German Pilsner malt
5 lb (2.3 kg) flaked wheat
8 oz (227 g) melanoidin malt
8 oz (227 g) acidulated malt
0.5 oz (14 g) Pacific Jade [13% AA] at 60 minutes
1.25 oz (35 g) Pacific Jade [13% AA] at 10 minutes
0.75 oz (21 g) Pacific Jade at whirlpool
1 oz (28 g) Amarillo at whirlpool
Wyeast 3944 (Belgian Witbier) yeast
Mill the grains and mix with 3.75 gallons (14.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 90 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.5 gallons (14.3 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 67°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 67°F (19°C) for 5 days, then let the temperature rise to 72°F (22°C) until fermentation is complete. Cold crash, then bottle or keg the beer and carbonate to about 2.25 volumes of CO2.
TIPS FOR SUCCESS
Dry hopping or spicing (coriander, perhaps) is certainly an option here, if you want to emphasize certain flavors, but I prefer to let the lighter malts show through a bit more. It might seem a bit out of character for an IPA, but I think it shows confidence and demonstrates the unique features of the style. You might also consider 8 ounces (227 g) of rice hulls in the mash if you sometimes get slow/stuck mashes and sparges!