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Wheat Wine

Method: All Grain
Style: Wheatwine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Reevesie
Calories: 326 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Friday November 27th 2020

Original Gravity:

1.101

Final Gravity:

1.001

ABV (standard):

13.1%

IBU (tinseth):

33.3

SRM (morey):

6.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Wheat11 lb Wheat	38	1.8	42.3%
7 lb	Bairds - Maris Otter Finest Ale Malt 7 lb Maris Otter Finest Ale Malt	37.7	2.5	26.9%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	7.7%
6 lb	Crabapple6 lb Crabapple - (late fermenter addition)	3.85	0	23.1%
26 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Comet1 oz Comet Hops	Pellet	9.4	Boil	90 min	25.28	18.2%
1.50 oz	Crystal1.5 oz Crystal Hops	Pellet	4.3	Boil	15 min	8.05	27.3%
3 oz	Crystal3 oz Crystal Hops	Pellet	4.3	Whirlpool at 212 °F	30 min		54.5%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Comet (Pellet)	25.28	18.2%
4.50 oz	Crystal (Pellet)	8.05	81.8%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	Mash 153F, 10 hrs. 131F	Strike	168 °F	150 °F	120 min
2.5 gal		Batch Sparge	145 °F	160 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 each	Fermcap	Fining	Boil	90 min.
2.50 tsp	Yeast Nutrient	Other	Boil	15 min.
0.50 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	97%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 175 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Torrance 2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

10/23/21-Tasted it before moving into the keg and it was overly Brett, not enough tart. Very tannic from the crabapples. I added about 1/2G of the Flander's Red to balance it out and add some tart. Should be ready to bottle over the Thanksgiving weekend for the 12BOC bottle share.
6/5/21-Tasted the gravity sample (1.014) on its way to the 6# of crabapples and sour culture. Really nice. Like a barley wine, but not so malty. The bitter is subdued but present. Lemony-floral, too. Nice!
5/23/2021-Started boil, sparge. Had almost 2 gallons left over (using for yeast starters. Boil went smooth, reflectix is doing its job. Starting gravity came out right, final gravity for some reason came out 10 pts lower. I think it's a mistake, as the sparge wort is 1.077, so I am adjusting my number.
5/22/2021-Filtered H2O, ground grain, heating strike H2O, will mash overnight (~12 hours or so). Did calcs for minerals and acidity, so added 4 tsp. of 75% phosphoric to mash/sparge H2O, but no minerals at all, just Chlorine filtration & Campden.

Secondary with sour culture on 6# of peeled and cored crabapples.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-10-23 21:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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