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Old 01-30-2009, 03:51 AM   #1
tfries
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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

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

 
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Old 01-30-2009, 03:53 AM   #2
McKBrew
 
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Oct 2006
Hayden, Idaho
Posts: 8,204
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Cool. Looks like something else I might have to try.
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Old 01-19-2010, 04:22 AM   #3
Resto3
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Oct 2005
Posts: 45
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how did this beer turn out?

 
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Old 01-19-2010, 05:12 AM   #4
Grimster
 
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Dec 2009
North Alabama
Posts: 506
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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
Resto3
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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 +
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