Stupid question: BJCP says to use wheat malt to brew a white IPA. Is that an error - as witbier is normally brewed with unmalted wheat…
I am sure you could probably use either or both. I think of White IPA and Wheat IPA as interchangeable. I have had examples with Belgian yeast and examples that are like a regular IPAs with a clean yeast character but with a good portion of wheat malt.
The guidelines do list a comparison to Witbier but I have had NB Accumulation which is listed in the examples and is more like a standard IPA while Chainbreaker is more like a Wit.
All the white IPAs I’ve seen from commercial brewers use malted wheat and I imagine that is out of convenience of not having to do a cereal mash. White IPA ranges from a pretty loose corruption rendition of witbier with some spices and a fair amount of wheat to a typical AIPA with a little wheat.
It doesn’t matter. The judges can’t taste the difference.
Are you referring to a witbier as well?
I wouldn’t dare consider myself an expert on witbiers, Mr. Guy Who Lives in Belgium. ;) I should clarify my statements by saying:
A) I don’t trust an average judge’s ability to be able to differentiate ingredients under just about any circumstances;
B) I seriously doubt that even a National or Master level judge could taste a difference in malted vs. unmalted wheat when covered up in an IPA under a buttload of hops; and
C) I think in a low hopped witbier, a good judge might be able to taste a difference in malted vs. unmalted, but am uncertain.
These opinions may not reflect those of any others or that of my place of employment.
Cheers.
I congratulate you on how you managed to steer away the Titanic from that huge iceberg.