Tangerine Scream 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 add 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

Quantity	Ingredient	Comment	Malt Style
5 lbs	Briess CBW® Bavarian Wheat Dry Malt Extract	60 min boil
5 lbs	Briess CBW® Bavarian Wheat Dry Malt Extract	0 min boil
1 lb	Briess Brewers Malt	Steeping Grain
0.5 lb	Briess Wheat Malt, Red	Steeping Grain
0.5 lb	Briess Caramel Munich 60L	Steeping Grain
1 oz	Mosaic Hops (12% AAU)	60 min boil
2 oz	Mosaic Hops (12% AAU)	20 min boil
1 oz	Mandarina Bavaria Hops (9% AAU)	10 min boil
1 oz	Mandarina Bavaria Hops (9% AAU)	5 min boil
2 oz	Mandarina Bavaria Hops (9% AAU)	0 min boil
2 packs	WLP007 Dry English Ale Yeast	Fermenter
1 capsule	Servomyces Yeast Nutrient	10 min boil

Procedures

Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
Remove grains and stir in 5 lb of CBW® Bavarian Wheat DME.
Bring water to a boil and add 1 oz of Mosaic hops.
After 40 minutes, add 2 oz of Mosaic hops.
In 10 minutes, add 1 oz Mandarina Bavaria hops.
Boil 10 more minutes and add 1oz Styrian Aurora hops, and yeast nutrient.
After 5 more minutes, add 1oz Mandarina Bavaria hops.
5 minutes later, turn off heat. Add 2oz Mandarina Bavaria hops.
Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
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

Tags: Wheat, Bavarian Wheat, DME, Wheatwine, Caramel Munich