Thoughts and comments welcome! I've never brewed one before and only had 2 commercial examples. I'm intending to brew this in January to enter into a competition in September.
Harvester of Sorrow Wheatwine
OG: 1.107
FG: 1.017 - 1.025 (happy within that range)
IBU: 56
Color: 13.5 SRM
ABV 12.2%
13lb white wheat malt
6lb 6-row malt
2lb munich malt
2lb golden naked oats
2lb rice hulls
Mash at 149 for 120 minutes (recirculating E-HERMS)
Boil for 120 minutes
1lb invert sugar #3 (65 SRM) @ 120 minutes
1.25oz Magnum @ 60 min
0.5 oz Chinook @ 5 min
0.5 oz Mosaic @ 5 min
2 packs of Nottingham yeast
Ferment at 65 for 14 days
1oz Huell Melon @ dry hop for 2 days (I might scrap this, but was hoping for some interesting fruity notes to linger for 8 months or so)
Keg and store cold for 8 months before tapping
Harvester of Sorrow Wheatwine
OG: 1.107
FG: 1.017 - 1.025 (happy within that range)
IBU: 56
Color: 13.5 SRM
ABV 12.2%
13lb white wheat malt
6lb 6-row malt
2lb munich malt
2lb golden naked oats
2lb rice hulls
Mash at 149 for 120 minutes (recirculating E-HERMS)
Boil for 120 minutes
1lb invert sugar #3 (65 SRM) @ 120 minutes
1.25oz Magnum @ 60 min
0.5 oz Chinook @ 5 min
0.5 oz Mosaic @ 5 min
2 packs of Nottingham yeast
Ferment at 65 for 14 days
1oz Huell Melon @ dry hop for 2 days (I might scrap this, but was hoping for some interesting fruity notes to linger for 8 months or so)
Keg and store cold for 8 months before tapping