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.

Ingredients

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

Directions

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.