I’m thinking of a wheat IPA for some easy summer drinking…Has anybody made one and any advice on the grain bill and best yeast for this style? I was thinking 50/50 wheat and pale malt, some munich and crystal.
Would wy1272 be a good choice or wy1010? Thanks
I’ll spare you my thoughts on wheat IPA and talk about the yeast…my experience with 1010 is that is had a kind of tart quality to it that I didn’t care for. 1272 is a cleaner, more “mellow” yeast IMO. I’d like ot hear other people’s thoughts on 1010.
I use 1010 for fruit wheat beers and nothing else. I think the tart thing works pretty well with fruit, but I can’t think of another beer I’d use it in. Not Belgian-y enough for saison, no use in a sour obviously. A one trick pony for me - definitely wouldn’t want that in a wheat-y IPA.
I got extra wheat malt and alot of homegrown hops on hand I need to use up…A Wheat IPA sounded good…Will be an experiment, that’s what homebrewing is all about! Thanks for your thoughts.