How To Brew White IPA: Harmonious Blend of Wit and Hops

White IPA is the collision, marriage, mashup, or simply an amalgamation between two defined beer styles; the American IPA and the Belgain Wit.

The high hop character of the American IPA is meshed with the spicy and refreshing nuances of the Belgian Wit.

This new style was conceived during a collaboration brew day between two professional brewers. Larry Sidor of Deschutes Brewing Company and Belgian-born Steven Pauwels of Boulevard Brewing Company teamed up to collaborate on a beer. 

The Collaboration

With Deschutes being well-known for their hoppy beers and Boulevard being well established with their wheat beers, farmhouse styles, and Belgian-inspired beers, the idea of a collaboration between the two seems like a match made in beery heaven.

The original beer recipe contained lemongrass, white sage, coriander, and orange peel. Each brewer then produced their own version of the beer at their own brewery.  

The Results are In!

Deschutes called their beer Conflux Series No. 2 and Boulevard’s version was called Collaboration No. 2, which was included in their Smoke House Series. A buzz was created from these two beers.

Soon these two beers were a smashing success and a new beer style was created. In 2015, Gordon Strong included this style in the newly updated 2015 styles guidelines. 

Style Profile for White IPA

Appearance

White IPAs are often hazy, with a color ranging from gold to deep pale in color. Usually there is a moderate to large, long-lasting white head with dense bubbles.  

Aroma

The aroma consists of medium spice aromas with coriander and/or pepper usually being the dominant spice. The spice comes from the spice additions and the hard working Belgian yeast that is present in this style.

Some fruity esters of banana, citrus, apricot are usually noticeable. Hop aromas are low to moderate with such qualities as citrus, tropical, and stone fruit deriving from American or New World hop varieties.

Low clove-like phenolics are also acceptable. 

Flavor

Bready, light malt flavors with moderate to high fruity esters. Grapefruit and orange are common as well as stone fruit. Bananas may also be present.

Clove and spicy flavors are possible due to the Beligian yeast. Hop bitterness is high with hop flavors being in the med-high to med-low range. Finish is dry and refreshing. 

Mouthfeel

Medium to mid-high carbonation is acceptable. There is very little astringency, but if a version is highly spiced then there will be higher astringency. This should never be a distraction. 

Food Pairing

A good White IPA can pair well with French onion soup, tomato soup, or pasta salad. Spicy foods such as Indian, Asian, or Mexican can all pair nicely.

The old reliable dishes such as Rueben sandwich, pizza, grilled steak, spicy sausage, chile rellenos, smoked salmon, tacos, jerk chicken, and curry dishes are all great choices to pair. 

Cheese such as blue, smoked gouda, sharp aged cheddar, White IPA. Desserts that consist of spice cakes, citrus tart, or spiced rice pudding all pair nicely here too. 

Tips for Brewing your own White IPA

Grain

Usually a grain bill of equal amount of  Belgian pilsner malt and unmalted wheat malt is where to start. Aim for a Belgian pilsner malt, but a German pilsner malt would do as well.

To enhance the flavor and mouthfeel, add 5-10% of flaked oats. For the bready quality and some additional complexity, under 5% of Munich or aroma malt can be added.

Hops

American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule.

Something like Chinook or Simcoe will give the beer a nice bitterness.

After bittering hops, the sky’s the limit with how much or little hops you want to add. Cascade, Citra, Columbus, Centennial, Amarillo is always a good way to start when thinking about the hop schedule. If adding rye to the grain bill, Mosaic makes for a decent choice. 

Hopping with New World hops like Galaxy, Nelson Sauvin or any of your favorite hops from New Zealand or Australia will work here too.

Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer. 

Yeast

The yeast for a White IPA is usually the same as for a Belgian Wit. White Labs Belgian Wit Ale WLP400, Wyeast Belgian Witbier #3944, or SafBrew Ale Yeast T-58 are all safe choices here. 

Spices

Traditionally, Belgian Wit beers are spiced with coriander and bitter orange peel. This idea has carried over to the White IPA.

Use a restrained hand when adding the coriander and bitter orange peel. A little goes a long way. Crack the coriander seeds, don’t crush them. Add both spices with five minutes left in the boil. 

White IPA the By the Numbers

• Color Range: 5 – 7 SRM
• Original Gravity: 1.056 – 1.065 OG
• Final Gravity: 1.010 – 1.016 FG
• IBU Range: 40 – 70
• ABV Range: 5.5 – 7.0%

White IPA Recipe

Grain

• 45 %            6 lbs             Pilsner; Belgian   
• 45 %            6 lbs             Wheat, Unmalted
•   8 %            1 lb               Flaked Oats
•   2 %            4 oz              Acidulated malt

Hops

• 1.00 oz         Centennial – Boil – 60 min
• 1.00 oz         Orange Peel, Bitter – Boil – 15 min
• 1.00 oz         Amarillo – Boil – 10 min
• 1.00 oz         Pacific Jade – Boil – 10 min 
• 1.00 oz         Pacific Jade – Boil – Flameout

Yeast

1. 1.0 pkg   Belgian Witbier Wyeast #3944
2. Mash at 152°F (66°C) for 60 mins
3. Boil for 60 mins 

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Frequently Asked Questions

What is a White IPA?

A White IPA is a harmonious blend of the hop-forward American IPA (India Pale Ale) and the traditional Belgian Wit (White) beer. It’s a style that marries the hoppy bitterness of an IPA with the spicy, citrusy, and sometimes tropical flavors found in Belgian Wits.

The light, refreshing character of the Wit combined with bold hop flavors make White IPA a unique and delightful offering in the realm of craft beers.

How does a White IPA differ from a traditional IPA?

The primary distinction between a White IPA and a traditional IPA lies in the fusion of the Belgian Wit style with the American IPA style. The Belgian Wit contributes a light, often hazy appearance and a spicier, citrusy profile, thanks to the addition of spices like coriander and orange peel, along with the Belgian yeast strains used.

On the other hand, traditional IPAs mainly focus on showcasing hop bitterness and aromatic hop profiles without the spicy and citrusy undertones.

What ingredients are crucial for brewing a White IPA?

Key ingredients for a White IPA include pale malt as the base malt, wheat malt or flaked wheat for a lighter texture and hazy appearance, a variety of hops for that signature IPA bitterness and aroma, and Belgian yeast strains for the spicy and fruity esters.

Additionally, spices like coriander and orange peel are often added to enhance the citrusy and spicy character of the beer.

What yeast is preferred for brewing a White IPA?

The yeast used in brewing a White IPA is typically a Belgian yeast strain. This strain imparts a fruity and spicy character to the beer, which complements the bitterness of the hops.

It’s an essential ingredient for achieving the unique blend of flavors characteristic of a White IPA.

Can I adapt a regular IPA recipe to make a White IPA?

Yes, adapting a regular IPA recipe to make a White IPA is feasible. Start with a solid IPA recipe, particularly a West Coast IPA recipe due to its clean, hop-forward character.

Then, incorporate elements from a Belgian Wit recipe, like adding wheat malt or flaked wheat, Belgian yeast, and possibly spices like coriander and orange peel.

This fusion will provide the distinctive taste and appearance of a White IPA, creating a new tasting experience for IPA enthusiasts.