As you (yes! you!) will come to realize, I do not make many dentin-melting, palate-raping IPAs. Even when I brew something hoppy, it is usually something that would leave "Hop-Heads" scratching their hoppy heads as to where their bitter-fix is (I have officially used more hyphens in this sentence, then I ever have in any sentence). Long story short, I brewed a "hoppy" Belgian white session IPA thing... I guess a hoppy belgian single. I was inspired to brew it after hearing "white IPA" maybe four or five times in one day... and that's pretty much all it takes to get me to do anything. Now, the grist for this white IPA resembles that of a witbier, and for good reason too (wit= white). When selecting my hops, I skipped over the hops completely and thought about which yeast I would use first. I have really been digging on the Wyeast Ardennes strain (#3522), and it was a pretty easy decision from there. Okay, back to the hops. Now that I had my yeast picked out, I wanted to try and use hops that would work in conjunction with the Belgian yeast (primarily, I am talking about spiciness, as the Ardennes gives a nice, complex peppery finish). Sterling and Saaz were the first that came to mind. Saaz, a very traditional hop used in Belgian beers of many sorts for a long ass time, and Sterling (bred from Saaz) is renowned for its "spiciness." From there, I had a few ounces of Styrian Goldings on hand, an ounce of Sonnet (new hop, also bred from Saaz, but acts like a Goldings variety), and I wanted to try Aurora (Super Styrian) for the first time. I shied away from anything overly citrus-y, fruity, or floral, and wanted to go for a more spicy, earthy hop character... again, to work with the yeast. Recipe Specifications -------------------------- Batch Size (fermenter): 3.50 gal Estimated OG: 1.049 SG Estimated Color: 4.0 SRM Estimated IBU: 49.2 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 80.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 46.2 % 3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 46.2 % 8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 3 7.7 % 0.33 oz Aurora (Super Styrian Aurora) [9.30 %] - Hop 4 17.4 IBUs 0.50 oz Sterling [7.00 %] - Boil 20.0 min Hop 5 10.9 IBUs 1.00 oz Saaz [3.80 %] - Boil 15.0 min Hop 6 9.7 IBUs 1.00 oz Styrian Goldings [3.80 %] - Boil 10.0 mi Hop 7 7.1 IBUs 1.00 oz Saaz [3.80 %] - Boil 5.0 min Hop 8 3.9 IBUs 1.00 oz Sonnet [3.80 %] - Boil 0.0 min Hop 9 0.0 IBUs 1.00 oz Styrian Goldings [3.80 %] - Boil 0.0 min Hop 10 0.0 IBUs 1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [12 Yeast 11 - Brewed Feb 23, 2014 Step Infusion Mash - 100, 122, 144, 154 -- No mash out. Original Gravity - 1.048 Pitched starter of Wyeast 3522 Belgian Ardennes. Definitely needed a blow-off tube for this one, as it took off within a few hours. Fermentation temperatures: started at 70 F for 24 hours and then increased to 75 F for the remainder of Primary - left in Primary for three weeks March 14, 2014 Bottled with 3.0 oz of priming sugar, for a carbonation level of 3.0 Vol CO2. Color was very pale, but still a tad darker than I would have preferred (maybe I can call it an egg-shell white session IPA -ESWSIPA). Wort was still fairly cloudy at bottling, though that is likely due to a) the wheat used, and b) the amount of hops, though I did not dry hop. Sample taken tasted pretty good. Nice hoppiness, while not being overpowering. Can still detect a bit of character from the yeast on the back. Looking forward to trying this again once carbonated. Belgian White Session IPA... this beer may or may not have too many descriptors. Will come back with tasting notes when it is ready. Also, I neglected to snap a photo for this post. That is all for now comrades. Keep brewing whatever it is you like to brew, and I will do the same. Tasting notes for this beer can be found here.