Vin Blanc IPA

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.014
IBU = 58  SRM = 5  ABV = 6.4%

Components
9 lbs. (4.1 kg) Pure Idaho Pilsner malt
Three lbs. (1.Four kg) white wheat malt
0.5 lb. (0.23 kg) Vienna malt
0.33 lb. (0.15 kg) crystal malt (15 °L)
14 AAU Nugget hops (60 min.) (1 oz./28 g at 14% alpha acids)
12 AAU Hallertau Blanc hops (5 min.) (1.25 oz./35 g at 10% alpha acids)
0.75 oz. (21 g) Nelson Sauvin hops (1 min.)
0.5 oz. (14 g) Cashmere hops (1 min.)
1.25 oz. (35 g) Nelson Sauvin hops (dry hop)
0.75 oz. (21 g) Hallertau Blanc hops (dry hop)
0.5 oz. (14 g) Cashmere hops (dry hop)
1 oz. (28 g) gin-soaked American oak chips (medium toast)
Imperial Yeast A24 (Dry Hop) or Omega Yeast OLY-052 (DIPA) or LalBrew New England
3⁄Four cup corn sugar (if priming)

Step by Step
Beginning on brew day, in a sealed container cowl 1 oz. (28 g) of oak chips in your favourite gin. Warmth Four gallons (15.2 L) of strike water to 162 °F (72 °C). Mash all of the grains at 148 °F (64 °C) for 75 minutes earlier than starting the mashout course of. Gather 6.5 gallons (24.6 L) of wort and produce to a boil for 60 minutes, including hops as indicated. After flameout, give the wort a protracted stir to create a whirlpool and let accept a number of minutes.

Chill wort to yeast-pitching temperature, aerate, then pitch the yeast. Ferment at 68 °F (20 °C) for roughly one week, then add the dry hops. At the moment, pour the gin off the oak and exchange with a dry white wine like Sauvignon Blanc. When the beer is prepared for switch, rack into an applicable fermenter or keg and add the chips with the wine to the beer. Bundle the beer as you’d a standard IPA.

Vin Blanc IPA

(5 gallons/19 L, extract with grains)
OG = 1.064  FG = 1.014
IBU = 58  SRM = 5  ABV = 6.4%

Components
Change the Pilsner, wheat, and Vienna malts with 5 lbs. (2.Three kg) Pilsen dried malt extract and a couple of lbs. (0.91 kg) wheat dried malt extract.  The rest of the elements stay the identical because the all-grain recipe.

Step by Step
Beginning with 6.5 gallons (24.6 L) of water, submerge the crushed grains in a muslin bag into the water. Warmth the water as much as 170 °F (77 °C) then take away the grains. Stir in all of the malt extracts whereas off warmth. Stir till malt extracts are absolutely dissolved, then deliver wort to a boil. Boil for 60 minutes, including hops in response to the elements record. After flameout, give the wort a protracted stir to create a whirlpool and let accept a number of minutes.

Chill wort to yeast-pitching temperature, aerate, then pitch the yeast. Ferment at 68 °F (20 °C) for roughly one week, then add the dry hops. At the moment, pour the gin off the oak and exchange with a dry white wine like Sauvignon Blanc. When the beer is prepared for switch, rack into an applicable fermenter or keg and add the chips with the wine to the beer. Bundle the beer as you’d a standard IPA.