Inspiration
Thonet is the first belgian IPA that I've tried to make for this series. The idea came from Anne-Roos to make an orange flavored milkshake IPA, so we did some research and put together this recipe. Normally I have an idea of how a batch will turn out, but this one is pretty wild and has so many elements that I really don't know how it'll be. The base is based off of a combination of a Wit style beer with a NEIPA grain bill. The hop bill comes from similar beers made in this series already, favoring Citra and Mosaic as Tired Hands do in their recipe. And the yeast is also a split combination of a Belgian Wit yeast with my favorite Verdant IPA yeast.
Recipe
Boil Time: 90 min
Batch Size: 13.5 liters
Original Gravity: 1.082
Final Gravity: See below
Fermentables
Weyerman Pilsner 40%
Wheat 40%
Oats, Flaked 10%
Wheat, Flaked 10%
Hops
Warrior 6g @ 60
Citra 50g @ 80C Whirlpool for 30min
Citra 150g @ Dry Hop
Mosaic 100g @ Dry Hop
Mash Guidelines
67°C Mash
75°C Mash Out
Yeast
LalBrew® Verdant NEIPA
WHC Bubblegum
Water
Amsterdam Source
6g CaCl added to mash
1.5 gram Canning Salt added to Boil
Fermax Yeast Nutrient
Other
1 lb Tangerine Puree (150F for 10min)
1 lb Blood Orange Puree (150F for 10min)
1 Madagascar Vanilla Bean (Cut and insides scooped out)
Add 5.5ml Lactic Acid to Mash
Add 6g CaCl to Mash
Add 1.5g Canning Salt to Boil
Add 1ml Lactic Acid to Boil
Pre-Boil 18l 1.065
Pre-boil 5.30
Add another 1ml Lactic Acid
60 minutes: 1.075
1.082 FG
5.1 Final pH
Notes
Brewed on: 13/03/2021
Up to 22C: 17/03/2021
Add fruit and vanilla: 20/03/2021
23/03/2021: 1.016
26/03/2021: Drop to 6C Dry Hop
Package: 28/03/2021