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22D1. Wheatwine

432 calories 41 carbs
Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 432 calories (Per 12oz)
Carbs: 41 g (Per 12oz)
Created Friday September 1st 2017
1.129
1.029
13.14%
40
10.77
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 37.5%
10 lb American - Wheat10 lb Wheat 38 1.8 41.7%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 4.2%
4 lb Rice Syrup Solids4 lb Rice Syrup Solids 37 1 16.7%
24 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 19.95 16.7%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 11.14 16.7%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 7.95 33.3%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 1 min 0.96 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Single Infusion Infusion 152 °F 90 min
2.91 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.93 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.74 g Gypsum Water Agt Mash 1 hr.
0.97 g Chalk Water Agt Mash 1 hr.
2.32 g Magnesium Chloride Water Agt Mash 1 hr.
40.48 ml Phosphoric acid Water Agt Mash 1 hr.
4.69 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 779 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Wheat Malt:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheat flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.

Aroma:
Hop aroma is mild and can represent just about any late hop aromatic. Moderate to moderately-strong bready, wheat malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low levels of diacetyl are acceptable but not required. Weizen yeast character (banana/clove) is inappropriate.

Appearance:
Color ranges from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Flavor:
Moderate to moderately-high wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate bready, toasty, caramel, or honey malt notes are a welcome complexity note, although not required. Hop flavor is low to medium, and can reflect any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Hop bitterness may range from low to moderate; balance therefore ranges from malty to evenly balanced. Should not be syrupy and under-attenuated. Some oxidative or vinous flavors may be present, as are light alcohol notes that are clean and smooth but complex. A complementary, supportive oak character is welcome, but not required.

Mouthfeel:
Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present.

Comments:
Dark malts should be used with restraint. Much of the color arises from a lengthy boil. Some commercial examples may be larger than the Vital Statistics, and some may not be brewed every year.
History: A relatively recent American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Often a winter seasonal, vintage, or one-off release. Breweries frequently experiment with this style, leading to a range of interpretations.

Characteristic Ingredients:
Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.

Style Comparison:
More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat styles, so should not have any German weizen yeast character.

Vital Statistics:
OG: 1.080 – 1.120
FG: 1.016 – 1.030
IBUs: 30 – 60
SRM: 8 – 15
ABV: 8.0 – 12.0%

Commercial Examples:
Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine

Tags:
very-high-strength, amber-color, top-fermented, north-America, craft-style, strong-ale-family, wheat-beer-family, balanced, hoppy

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  • Last Updated: 2019-10-29 21:39 UTC
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