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Old 05-08-2011, 06:01 AM   #1
Apr 2011
Kalamazoo, MI
Posts: 353
Liked 17 Times on 17 Posts

Howdy howdy, fellow brewers,
I was lucky enough to get my hands on a bottle of Short's anniversary wheat wine w/ blood oranges. AMAZING. Can't get it out of my head, and now a wheat wine must be brewed post haste. I have seen a lot of references to Sam Calagione's blood orange hefe, so I think I'll use that method for the blood oranges. But wheat wine is a new style to me. I have only tasted this and New Holland's "pilgrim's dole". So as for variations within the style,I have no clue. I am thinking an alcohol content around 10%, a 50/50 split of wheat and 2-row, plus a bit of crystal. What yeast would you use for such a high gravity brew? I would rather use an ale yeast rather than champagne, but don't want a stuck fermentation. I know I can just search the recipes database, but I always find it more useful to get some fresh input from someone who has brewed something similar. I am planning a 3 gallon batch, since that is the only empty carboy space I have right now(plus I know it's going to be a pretty hefty grain bill)Any wheat wine notes and experiences are appreciated. I have never brewed anything so high gravity, and have never needed to use rice hulls before either. I am putty in your hands - show me the way


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Old 05-08-2011, 05:50 PM   #2
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts

It's basically just a big American wheat beer. Lots of wheat, lots of hops.

You can go 8-10% on the alcohol. You could just ferment it with 05 or another neutral ale strain or if you want some wheat strain flavors you could do that instead. 8-10% is not high enough to have to worry about champagne yeast.

Rice hulls will definitely be necessary for a standard mash (but obviously not for BIAB).

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