I was lucky enough to win the Iron Brewer Championship last year (2011) with my black rye IPA, and that gave me a free pass to the championship round this year (2012). That is quite a boon, because some great and creative brewers enter the competition and it is difficult to win a qualifying round, let alone win the championship round.
The final round ingredients were announced as: Honey Malt, Lime Peel and Cascade Hops.
That’s an interesting but mixed bag and, with Iron Brewer, there’s is always an ingredient that throws a monkey wrench into recipe formulation. The lime peel and cascade hops were easy to wrap my head around as they impart a similar kind of citrus character.
It was the honey malt that was the problem. I had used that grain before in a Belgian beer years ago, but I didn’t remember much about it. In doing some research, it’s a lot like crystal malt, but without the caramel and roast. It only imparts color and sweetness.
In the end, I decided to do something silly (again) and figured I’d take a shot at a White IPA. Yes, White IPAs are yet another “new” (also read as: “made up”) IPA style, but there was something interesting about them. I had tried a Deschutes Chainbreaker White IPA during one of my trips to Oregon, and I thought it was nice. Cut to the chase, it is basically a hoppy wit beer. The Deschutes version used orange peel and cascade hops, and was frankly close enough for me to take a shot.
Deschutes is kind enough to supply homebrew recipes of their beers, but they don’t exactly hand over the keys to the kingdom. The Chainbreaker clone recipe was helpful enough to get me on the right path of pilsner and wheat malt, centennial and cascade hops, and coriander and orange peel. I followed that basic structure and then threw in some honey malt. I knew that the honey malt would have a big impact to the color of the beer (which couldn’t be helped) and that it had to be used in moderation in order to have the malt come through the final beer, but not make it too sweet. I decided, in the end, to use 0.5 of a pound of honey malt.
Honey Malt Close-Up
In terms of the lime peel, I decided to be fancy and use key limes. In retrospect, I wasn’t fancy at all because all of the other Iron Brewers used key limes, too.
Key Lime Peels
I ended the boil with the typical wit beer ingredient of coriander and, my secret wit weapon, chamomile.
Chamomile, Coriander and Key Lime Peel
The brew day went as planned, which was surprising since I hadn’t brewed in two months and I’m prone to screw-ups when I’m rusty.
I fermented it for seven days at 68º F and let it roll up to 72º F before the end of the week. I dry-hopped it with cascade in primary on the 7th day, and let it go for another week. I bottled it without secondary since I was pressed for time and clarity isn’t a necessity for the style.
A (Not So) White IPA (This is a bad pic. It isn’t quite that dark)
I liked how this beer turned out, but it’s certainly not a white IPA in most regards. The color is off, the lime is too bright in the flavor and aroma, and it is a bit sweet in a way that hides the spices. But that is how the Iron Brewer competition should go. The three required ingredients need to shine above all other components, and you can’t judge it by style.
All that being said, I was happy with the way that beer this turned out.
As it has aged, the lime aroma and flavor was been the first thing to drop out and the coriander has come to the forefront. I’d like to try to make a proper white IPA one day, and I think this recipe is a good foundation once you strip out the Iron Brewer pieces.
It did well in the Iron Brewer competition, but not well enough. I came in 2nd to a superior beer from Robert (a great and seasoned homebrewer), who delivered a fantastic cream ale with the same ingredients. Congratulations to him and, with that, another fun Iron Brewer year comes to a close.
I look forward to 2013 for…REVENGE.
Wahoogaarden (Iron Brewer 2012) – (White IPA) – 6g
Starting Gravity: 1.050 (11/4/12)
Final Gravity: 1.010 (11/18/12) 14 Days
5.3% alcohol (by volume)
Apparent Attenuation: 79.3%
Mash (60 minutes 154º)
6 lb Pilsner Malt
5 lb Wheat Malt
0.5 lb Honey Malt
Boil (95 min)
1.0 oz Magnum (14.7% AA) Pellet (60 min)
0.50 oz Cascade (6.2% AA) Pellet (10 min)
0.50 oz Centennial-Type (9.7% AA) Pellet (10 min)
2.2 grams Wyeast Nutrient (10 min)
1.5 oz Key Lime Peel (5 min)
0.1 oz Ground Coriander (5 min)
0.25 oz Chamomile (~5 tea bags) (5 min)
0.50 oz Cascade (6.2% AA) Pellet (0 min)
0.50 oz Centennial-Type (9.7% AA) Pellet (0 min)
Primary (68º F)
1 smack pack Wyeast 3944 – Belgian Witbier – Starter made
2 oz Cascade (6.2% AA) Pellet (Dry Hop) (from Day 7 to Day 14)