The Downhill White IPA is a unique and refreshing take on the traditional India Pale Ale, combining the spicy and fruity characteristics of a Belgian Witbier with the hoppy bitterness typical of an IPA. This style of beer has been gaining popularity for its balanced flavor profile, making it an ideal choice for those seeking something distinctive yet approachable. Below, you will find a detailed recipe for crafting your own Downhill White IPA, complete with preparation times, ingredients, and brewing steps.
Recipe Overview
- Prep Time: 1 hour
- Cooking Time: 1.5 hours
- Fermentation Time: Approximately 1-2 weeks
- Servings: 5 gallons (approximately 40 pints)
Ingredients
Grain Bill:
- 6 lbs (48%) Pilsner Malt
- 6 lbs (48%) Unmalted Wheat
- 8 oz (4%) Munich Malt
Hops:
- 0.5 oz Columbus (60 minutes)
- 1.5 oz Amarillo (15 minutes)
- 1.0 oz Amarillo (flameout)
Yeast:
- Belgian Wit Ale Yeast (e.g., White Labs WLP400 or Wyeast 3944)
Water Profile:
- Calcium: 50 ppm
- Sodium: 5 ppm
- Sulfate: 105 ppm
- Chloride: 45 ppm
Additional Ingredients:
- Yeast nutrient (added at 10 minutes)
- Whirlfloc tablet (added at 5 minutes, optional for clarity)
Brewing Process
1. Preparation of the Mash:
Begin by heating your mash water to about 141°F. In your mash tun, combine the grains and the water to achieve a mash temperature of 130°F. Maintain this temperature for 20 minutes, allowing enzymes to activate and convert starches into fermentable sugars. After this, increase the mash temperature to 152°F and hold it for 60 minutes. Finally, raise the temperature to 168°F for mash-out.
2. Sparging:
After the mash is complete, sparge the grains with enough water to reach a pre-boil volume of around 4.37 gallons, aiming for a pre-boil gravity of approximately 1.056.
3. Boiling the Wort:
Boil the wort for 90 minutes. Add the Columbus hops at the start of the boil (60 minutes) for bitterness. At the 15-minute mark, add 1.5 oz of Amarillo hops for flavor. Finally, at flameout, add the remaining 1.0 oz of Amarillo hops. This hop schedule will contribute to the beer’s bitterness, aroma, and overall flavor complexity.
4. Cooling the Wort:
After the boil, it’s essential to cool the wort quickly to a yeast-pitching temperature of about 64°F. This can be done using a wort chiller or an immersion chiller.
5. Fermentation:
Transfer the cooled wort into your fermentation vessel. Measure the original gravity, which should be around 1.064, and pitch the Belgian Wit Ale yeast. Initially, maintain a fermentation temperature of 67°F for the first 5-7 days, allowing fermentation to start. After primary fermentation, let the temperature rise naturally to about 72°F to finish fermentation completely.
6. Conditioning:
Once fermentation is complete (around 1.010 – 1.016 final gravity), cold crash the beer to 33°F for at least 24 hours. This process helps to clarify the beer. After cold crashing, transfer the beer to a brite tank or keg for carbonation, aiming for about 2.6 volumes of CO2.
7. Bottling and Enjoying:
After carbonating for about three days in the brite tank, your Downhill White IPA is ready to be bottled or kegged. Allow the beer to condition for a couple of weeks before tasting to let the flavors meld beautifully.
Final Notes
Brewing a Downhill White IPA is a rewarding endeavor that yields a beer with a complex flavor profile characterized by citrus and floral notes from the Amarillo hops, complemented by the light and refreshing body from the wheat and pilsner malts. This style not only caters to IPA enthusiasts but also appeals to those who appreciate the subtleties of a Belgian-style ale.
Whether you’re an experienced homebrewer or just starting, this recipe offers a fantastic opportunity to explore the world of craft brewing. Share your brewing experience with fellow enthusiasts, and enjoy your homemade Downhill White IPA!
