Recipe Type: All Grain Yeast: see below Yeast Starter: yes Additional Yeast or Yeast Starter: no Batch Size (Gallons): 3.5 Original Gravity: 1.100 Final Gravity: 1.020 IBU: 81 Boiling Time (Minutes): 90 Color: 9 Primary Fermentation (# of Days & Temp): 21 days at 65F Additional Fermentation: no Secondary Fermentation (# of Days & Temp): no Tasting Notes: see below
This Wheatwine is a regular at our brewery. We brew it every other year. My wife made it this last time and it turned out stellar. She likes to make it as a 3 gallon batch. You can scale it up if you want a bigger batch.
We have used a variety of yeasts on it. WLP007 Dry English Ale and WL1056 work well. This time we used Pizza Port yeast cultured from a bottle of High Tide Fresh Hop IPA and it turned out very good. She missed the OG a bit and started up at 1.095. The FG was 1.017 for a 10%abv
Add about 1 pound Rice Hulls 15 minutes before the end of the mash.
Hops
Amount Name Form Alpha IBU Boil Time
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1.25 oz. Galena Whole 13.00 62.5 60 min.
1.00 oz. Willamette Whole 5.00 14.8 30 min.
1.00 oz. Willamette Whole 5.00 3.8 5 min.
Yeast
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Port Brewing House Yeast (what we used this time)
or
WLP007
or
WY1056
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 13.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions
How long would this need to bottle condition, I've noticed a lot of the big beers take a long time from start to finish, is this one the same or being a wheat beer is it ready in a relatively short time?
generally i'd keep this beer in the primary for at least three weeks tp 4 weeks. then i'll brash cool it for a week or two the bring the temp back up to 65 df for dry hopping. dry hop for 1 week, 1o days max, then keg or bottle. this beer will get better with some time in the bottle.
All-Grain - Wheatwine
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