Wheatwine

Wheatwine has become a popular seasonal style for breweries in the winter months. With its sweet and strong backbone, it’s a great style to age. We took this behemoth of a beer and added a nice healthy dose of hoppy citrus goodness.

Type: Ale

Style: Wheat

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Staff

Ingredients

QuantityIngredientComment
5 lbsBriess CBW® Bavarian Wheat Dry Malt Extract60 min boil
5 lbsBriess CBW® Bavarian Wheat Dry Malt Extract0 min boil
1 lbBriess Brewers MaltSteeping Grain
0.5 lbBriess Wheat Malt, RedSteeping Grain
0.5 lbBriess Caramel Munich 60LSteeping Grain
1 ozMosaic Hops (12% AAU)60 min boil
2 ozMosaic Hops (12% AAU)20 min boil
1 ozMandarina Bavaria Hops (9% AAU)10 min boil
1 ozMandarina Bavaria Hops (9% AAU)5 min boil
2 ozMandarina Bavaria Hops (9% AAU)0 min boil
2 packsWLP007 Dry English Ale YeastFermenter
1 capsuleServomyces Yeast Nutrient10 min boil

Procedures

  1. Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
  2. Remove grains and stir in 5 lb of CBW® Bavarian Wheat DME.
  3. Bring water to a boil and add 1 oz of Mosaic hops.
  4. After 40 minutes, add 2 oz of Mosaic hops.
  5. In 10 minutes, add 1 oz Mandarina Bavaria hops.
  6. Boil 10 more minutes and add 1oz Styrian Aurora hops, and yeast nutrient.
  7. After 5 more minutes, add 1oz Mandarina Bavaria hops.
  8. 5 minutes later, turn off heat. Add 2oz Mandarina Bavaria hops.
  9. Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
  10. Pitch two packs of While Labs WLP007 Dry English Ale Yeast.

Primary Fermentation: 1 weeks at 67°F -70°F.

Secondary Fermentation: 2 weeks at 67°F -70°F.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP515 yeast for 3-4 weeks.

Original Gravity: 1.091

Final Gravity: 1.019

Alcohol by Weight: 9.5%

Alcohol by Volume:

IBU: 95

Color: 15