I brewed this Wheat Wine last November. I entered it into the Bluebonnet Brewoff in Dallas this March. It scored 32 with the main comment being that the hops overpowered the malt too much. I was basing the recipe on a combination of Boulevard Harvest Ale, BYO's Article Fine Wheatwine and Community Beer Company's Minivan.
I have to say that I was happy with the beer and was hopping it similar to an American Barleywine. I figure it can't hurt to brew it with a little different hopping rate just to compare and then decide.
Here is the Recipe. This is for a 2 Gallon batch. If you were doing this recipe would you do the Hops different and why.
HOME BREW RECIPE:
Title: Wonder Beer, Wheat Wine
Author: Me, BYO, Boulevard and Community
Brew Method: BIAB
Style Name: American Barleywine
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Boil Size: 3.2 gallons
Boil Gravity: 1.064
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.102
Final Gravity: 1.026
ABV (standard): 9.9%
IBU (tinseth): 65.02
SRM (morey): 11.23
FERMENTABLES:
2.8 lb - American - Pale 6-Row (29.9%)
3.13 lb - American - Red Wheat (33.4%)
3.03 lb - Unmalted Wheat (32.4%) From my Friends Oklahoma Wheat Farm
0.2 lb - American - Caramel / Crystal 40L (2.1%)
0.2 lb - American - CaraCrystal Wheat Malt (2.1%)
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 13.5, Use: Boil for 60 min, IBU: 56.72
0.2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 15 min, IBU: 5.92
0.2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 5 min, IBU: 2.38
MASH GUIDELINES:
1) Infusion, Temp: 124 F, Time: 20 min, Amount: 3.28 gal, Protein Rest. Strike water 131
2) Decoction, Temp: 160 F, Time: 15 min, Amount: 5 qt, Hold Decoction at 160 for conversation
3) Decoction, Temp: 212 F, Time: 15 min, Amount: 5 qt, Boil for 15 minutes
4) Temperature, Temp: 152 F, Time: 60 min, Amount: 3.28 gal, Return Decoction and Mash for 60 min
5) Sparge, Temp: 170 F, Time: 10 min, Amount: 0.75 gal, Dunk Sparge with 0.75 gallons
OTHER INGREDIENTS:
1 oz - irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Belgian Witbier 3944
Wyeast - British Ale 1335
Pitched Both Smack Packs at the same time, no starter.
NOTES:
Start Fermentation at 65 Degrees
Raise to 67 when fermentation slows.
Raise to 70 until fermentation is complete which may be 12 days.
Cold crash and hold at 40 or cooler for 48 hours.
Carbonate to 2.5 volumes
I have to say that I was happy with the beer and was hopping it similar to an American Barleywine. I figure it can't hurt to brew it with a little different hopping rate just to compare and then decide.
Here is the Recipe. This is for a 2 Gallon batch. If you were doing this recipe would you do the Hops different and why.
HOME BREW RECIPE:
Title: Wonder Beer, Wheat Wine
Author: Me, BYO, Boulevard and Community
Brew Method: BIAB
Style Name: American Barleywine
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Boil Size: 3.2 gallons
Boil Gravity: 1.064
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.102
Final Gravity: 1.026
ABV (standard): 9.9%
IBU (tinseth): 65.02
SRM (morey): 11.23
FERMENTABLES:
2.8 lb - American - Pale 6-Row (29.9%)
3.13 lb - American - Red Wheat (33.4%)
3.03 lb - Unmalted Wheat (32.4%) From my Friends Oklahoma Wheat Farm
0.2 lb - American - Caramel / Crystal 40L (2.1%)
0.2 lb - American - CaraCrystal Wheat Malt (2.1%)
HOPS:
0.5 oz - Nugget, Type: Pellet, AA: 13.5, Use: Boil for 60 min, IBU: 56.72
0.2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 15 min, IBU: 5.92
0.2 oz - Cascade, Type: Pellet, AA: 7.1, Use: Boil for 5 min, IBU: 2.38
MASH GUIDELINES:
1) Infusion, Temp: 124 F, Time: 20 min, Amount: 3.28 gal, Protein Rest. Strike water 131
2) Decoction, Temp: 160 F, Time: 15 min, Amount: 5 qt, Hold Decoction at 160 for conversation
3) Decoction, Temp: 212 F, Time: 15 min, Amount: 5 qt, Boil for 15 minutes
4) Temperature, Temp: 152 F, Time: 60 min, Amount: 3.28 gal, Return Decoction and Mash for 60 min
5) Sparge, Temp: 170 F, Time: 10 min, Amount: 0.75 gal, Dunk Sparge with 0.75 gallons
OTHER INGREDIENTS:
1 oz - irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Belgian Witbier 3944
Wyeast - British Ale 1335
Pitched Both Smack Packs at the same time, no starter.
NOTES:
Start Fermentation at 65 Degrees
Raise to 67 when fermentation slows.
Raise to 70 until fermentation is complete which may be 12 days.
Cold crash and hold at 40 or cooler for 48 hours.
Carbonate to 2.5 volumes
