All-Grain - Poobah's Wheat Wine - Page 2

acyl · 03-18-2010, 05:06 PM

It's been in the primary for a little over 2 weeks now. Fermentation has slowed down quite a bit.

acyl · 04-05-2010, 04:56 AM

Well it's been 4 weeks in primary. I am going to rack it to secondary tommorow. It smells VERY good.

Can I age this in a carboy or should it be aged in a keg? (carbonation needed or not??)

**Poobah58** · 04-05-2010, 03:25 PM

Quote:

Originally Posted by acyl

Well it's been 4 weeks in primary. I am going to rack it to secondary tommorow. It smells VERY good.

Can I age this in a carboy or should it be aged in a keg? (carbonation needed or not??)

can be aged either way. 2-4 weeks in secondary then a few months carbed in keg is always a good idea...

**JLem** · 08-11-2010, 07:03 PM

How's the "shelf life"? I am thinking of making a wheat wine this winter, but am concerned with it holding up long term. Can it be kept (i.e. aged) like a barley wine? Or does it need to be drank (drunk? drinked?) more quickly?

**Poobah58** · 08-12-2010, 12:42 PM

I just had some this past weekend. It was brewed on 8/24/2008 and still tastes great out of the keg!

**JLem** · 08-12-2010, 06:44 PM

Quote:

Originally Posted by Poobah58

I just had some this past weekend. It was brewed on 8/24/2008 and still tastes great out of the keg!

Excellent - very good to know. Thanks.

evsjeep527 · 02-08-2011, 02:49 AM

Took a break from homebrewing and the forums for a while, but not I'm back and I've been searching and searching for a wheat wine recipe. This is the one that I've seen referenced most often. Only problem is, I'm an extract w/ specialty grain guy. So I'm resurrecting this thread to get some opinions. How does this extract translation of Poobah's sound?

6lb Wheat LME
3lb Wheat DME
1 lbs Caramel Wheat
1 lbs Honey Malt
2.50 oz Northern Brewer (60 min)
1.50 oz Magnum (60 min)
4.00 oz Fuggles (30 min)
3.00 oz Fuggles (5 min)

On the yeast... here's where I'm a little unsure. Poobah uses Dry English Ale (WLP007), there's Wyeast Bavarian 3056 & 3638, Wyeast Weihenstephan Weizen (3068), and I'm currently brewing a Hefeweizen with Wyeast German Ale (1007).

On the hops... are those amounts in pellets?

Any help formulating this recipe would be helpful!!! Thanks!!!

**Poobah58** · 02-08-2011, 01:08 PM

The honey malt needs to be mashed. Maybe throw a little Pils in there to convert. I'm not an extract brewer but I hope this helps. The hops shown are whole. I did not use a hefe wheat yeast because of the gravity. You might be able to start with it but might need the English to finish up.

evsjeep527 · 02-09-2011, 03:53 AM

Thanks! Very good advice.

I did a little research on the WLP007 and the only thing that concerned me was the suggestion that this strain can "dry" out the beer a bit. Does the honey and caramel malt take care of this?

**Poobah58** · 02-09-2011, 05:37 PM

Quote:

Originally Posted by evsjeep527

Thanks! Very good advice.

I did a little research on the WLP007 and the only thing that concerned me was the suggestion that this strain can "dry" out the beer a bit. Does the honey and caramel malt take care of this?

It helps. Don't forget, this is a big beer. You need the attenuation...