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Wheatwine

374 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Christopher Paul
Calories: 374 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created Friday April 2nd 2021
1.113
1.017
12.6%
50.7
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Weyermann - Dark Wheat Malt13 lb Dark Wheat Malt 37 7 62.8%
2.75 lb German - Pilsner2.75 lb Pilsner 38 1.6 13.3%
13 oz Briess - American Honey Malt13 oz American Honey Malt 37.7 25 3.9%
1.40 lb Cane Sugar1.4 lb Cane Sugar - (late boil kettle addition) 46 0 6.8%
2.75 lb United Kingdom - Golden Promise2.75 lb Golden Promise 37 3 13.3%
20.71 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 44.6 30.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 5 min 4.89 23.1%
0.75 oz Nelson Sauvin0.75 oz Nelson Sauvin Hops Pellet 12.5 Boil 1 min 1.2 23.1%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 7 Boil 0 min 23.1%
3.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Strike 104 °F 10 min
Steeping 131 °F 15 min
Infusion 146 °F 40 min
Infusion 158 °F 15 min
Mashout Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This recipe uses a multi-step mash with a mashout. On brew day, mash in all the grains at 104 °F (40 °C) in 22 qts. (21 L) of water and hold this temperature for 10 minutes. Raise the temperature by infusion or direct heading to 131 °F (55 °C) for 15 minutes, then raise to 146 °F (63 °C) for 40 minutes, then to 158 °F (70 °C) for 15 minutes. Finally raise to 168 °F (76 °C) for 15 minutes to mashout, recirculating. This step mash helps provide a more attenuative wort and improves clarity. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-04-03 19:17 UTC
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