tfries
Well-Known Member
- 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
- Boiling Time (Minutes)
- 90
- IBU
- 81
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 21 days at 65F
- Secondary Fermentation (# of Days & Temp)
- no
- Additional Fermentation
- 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
Wheatwine
Recipe Specifics
----------------
Batch Size (Gal): 3.50 Wort Size (Gal): 3.50
Total Grain (Lbs): 13.50
Anticipated OG: 1.101 Plato: 24.0
Anticipated SRM: 9.0
Anticipated IBU: 81.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.1 6.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
44.4 6.00 lbs. Wheat Malt Canada 1.038 2
7.4 1.00 lbs. Honey Malt Canada 1.030 18
Add about 1 pound Rice Hulls 15 minutes before the end of the mash.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
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
-----
Port Brewing House Yeast (what we used this time)
or
WLP007
or
WY1056
Mash Schedule
-------------
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
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 145 Time: 45
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 152 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45
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
Wheatwine
Recipe Specifics
----------------
Batch Size (Gal): 3.50 Wort Size (Gal): 3.50
Total Grain (Lbs): 13.50
Anticipated OG: 1.101 Plato: 24.0
Anticipated SRM: 9.0
Anticipated IBU: 81.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.1 6.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
44.4 6.00 lbs. Wheat Malt Canada 1.038 2
7.4 1.00 lbs. Honey Malt Canada 1.030 18
Add about 1 pound Rice Hulls 15 minutes before the end of the mash.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
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
-----
Port Brewing House Yeast (what we used this time)
or
WLP007
or
WY1056
Mash Schedule
-------------
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
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 145 Time: 45
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 152 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45