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Old 01-30-2009, 03:51 AM   #1
Jul 2007
Cheshire, OR
Posts: 120
Liked 3 Times on 3 Posts

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


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


% 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.


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.

Port Brewing House Yeast (what we used this time)

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

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Old 01-30-2009, 03:53 AM   #2
McKBrew's Avatar
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts

Cool. Looks like something else I might have to try.
Make Beer, Not War.

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Old 01-19-2010, 04:22 AM   #3
Oct 2005
Posts: 45
Liked 1 Times on 1 Posts

how did this beer turn out?

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Old 01-19-2010, 05:12 AM   #4
Grimster's Avatar
Dec 2009
North Alabama
Posts: 506
Liked 19 Times on 16 Posts

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?

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Old 01-19-2010, 12:30 PM   #5
Oct 2005
Posts: 45
Liked 1 Times on 1 Posts

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.

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Old 01-26-2010, 04:26 AM   #6

I made a wheatwine quite similar. See my drop down recipe for updates. Gets better with age. Like 6 months +
Mead Lane Brewing
The liver is evil and must be punished

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