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Old 07-09-2008, 07:18 PM   #1
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Default Wheat Wine?

I was reading Mosher's book last week--and I became intrigued at his suggested Wheat Wine. As a huge Barley Wine fan, and an increasing Wheat fan, I wonder if anyone has done one of these. I'm looking for a recipe, tips, suggestions, an one of these comprised mainly of wheat from 9-13% ABV.
Also, just for curiosity sake: Has anyone done a 100% wheat (no barley)? Is this possible given the potential for stuck mash? Will enough rice hulls, theoretically, give you a good sparge?

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Old 07-09-2008, 07:57 PM   #2
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My first suggestion would be: buy a bottle of Aventinus Wheat-Doppelbock (Weizenbock). The weizenbock style mixes the maltiness and alcohol of a doppelbock with the yeast and bread character of a hefeweizen. In other words: a strong, malty, wheat beer. I think it's important to try the different beers in this style so that you can get some ideas on what the beer might turn out like. However, those beers should not limit your creativity in brewing a strong wheat beer.
Brewing a 100% wheat beer is, theoretically, possible but quite hard. I have brewed a wheat beer with 90% wheat, 10% barley (I chickened out of 100% wheat, decided to add 10% to ensure proper conversion). It took a long time to convert and lauter, my efficiency was also lower, but it did turn out good.

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Old 07-09-2008, 11:18 PM   #3
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I have a recipe for a wine, made out of wheat. Not a beer, but an uncarbonated wine. I've never tried it, but it may be really good! let me know if you're interested in it, and I'll try to find it and type it out.

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Old 07-09-2008, 11:21 PM   #4
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Two brothers makes a wheat wine called Bare Tree. It is incredible. The only other wheat wine I can think of off hand is Bell's Love from their 2/4/6/8/Love wheat series they released two or three years ago.

Wheat wines can be awesome. Both of these examples are carbonated beers, and I would guess they were not 100% wheat but I cant be sure. Perhaps an email to two brothers is in order?

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Old 07-09-2008, 11:52 PM   #5
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Be an interesting experiment. 100% wheat with rice hulls sounds good.

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Old 07-10-2008, 12:44 AM   #6
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I did some research and found this recipe in BYO 10/2002.

5 gal
OG: 1.111
FG: 1.027
IBU: 55
ABV: 11%
SRM 9.5

13lbs Wheat Malt
6lbs Two Row
1lb Crystal 40
1.25 oz Galena (12%) 60 min
0.5 oz Cascades (6%) 15 min
0.5 oz Cascades (6%) 5 min
British Ale Yeast (WLP0005).

Mash @ 152F, 60min
Ferment @ 65F

In the article BYO mentions a high risk of stuck mash coz of all the wheat and recommends to use at least 5% of rice hull.

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Old 07-10-2008, 04:34 AM   #7
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Okay--with that--I'm doing it. 100% Wheat Wine. I'll probably go for a small batch 3-4 gallons, use 100% white wheat malt, do a step decoction, and be sure to have a pound or two (or three) of rice hulls. Any suggestions on the yeast strain and hops? I want the wheat to be paramount here--so whatever will complement. Also, I'm going to shoot for 11+% ABV--if that will help you pick out a yeast strain for me.

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Old 07-10-2008, 08:17 PM   #8
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I emailed a few brewers that make a wheat wine. Not at home right now but will try to remember their response.
Brewer #1: Use 50% Pale and 50% Wheat. Hop with EKG and finish with Cascade. Use 1056 yeast.

Brewer #2: Use 50% Pale and 50% Wheat maybe a touch of Crystal. Hop with English hops. Use London Ale yeast. Split into 2 batches. Sparge 1st batch then sparge the 2nd batch thru the remains of the 1st batch.

Both brewers said use no Crystal or very little. Gonna be hard to get SG down from 1.000 or 1.100 to begin with. Beer will naturally darken with extended boil time.
Hope this helps. I will probably do an American, English and Belgian wheat beer near the end of the summer!

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Old 07-10-2008, 08:34 PM   #9
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Quote:
Originally Posted by jrhammonds View Post
Okay--with that--I'm doing it. 100% Wheat Wine. I'll probably go for a small batch 3-4 gallons, use 100% white wheat malt, do a step decoction, and be sure to have a pound or two (or three) of rice hulls. Any suggestions on the yeast strain and hops? I want the wheat to be paramount here--so whatever will complement. Also, I'm going to shoot for 11+% ABV--if that will help you pick out a yeast strain for me.
I would go with a neutral yeast. Like 001/1056/us-05.
Step decoction sounds good, and I'd love to hear how this turns out.
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Old 07-10-2008, 08:44 PM   #10
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Pick up the new Beeradvocate (the one with Fenway Park on the cover). It has an article about making wheat wine. Here's the recipe that was included:

5.5 gallons
OG 1.085, 62 IBUs
60 min boil

8.00 lbs wheat malt
7.00 lbs domestic 2 row pale
0.25 lbs caravienne
1.00 turbinado sugar (in the boil)

extract version: replace 8lbs of wheat malt and 6 lbs 2 row pale malt with 10 lbs wheat LME/8 lbs Wheat DME

Mash at 152F

Hops (pellets):
1.00 oz Santiam (FWH)
0.25 oz Warrior 60 min
0.75 oz Palisade 30 min
1.00 oz Glacier 15 min
1.00 oz Amarillo 5 min
0.50 oz Amarillo (dry hop)
0.50 oz Glacier (dry hop)

Yeast:
Wyeast 1056, WLP001, US-05
Wyeast 3056, Wyeast 3068, WLP300
WLP 380 (for less hoppy versions)

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