Strong American Ale - Wheatwine
BJCP Style GuideTop 10 Wheatwine Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Wheat wine |
24 L | 11.53% | 45.78 | 1.127 | 1.039 | All Grain | 2984 | |
| Hidden Hands - Cascara Wheat Wine |
395 L | 10.58% | 57.28 | 1.094 | 1.013 | All Grain | 2074 | |
| Wheatwine |
5 gal | 11.49% | 63.89 | 1.111 | 1.024 | BIAB | 1536 | |
| Great White Goose Wheatwine |
5.25 gal | 10.33% | 53.18 | 1.105 | 1.026 | All Grain | 1158 | |
| Grape Wheatwine |
37.9 L | 10.9% | 68.71 | 1.098 | 1.015 | All Grain | 1115 | |
| 22D. Wheatwine |
1 gal | 10.64% | 49.27 | 1.108 | 1.027 | All Grain | 1107 | |
| Grape Wheat Wine |
10 gal | 10.61% | 72.24 | 1.099 | 1.018 | All Grain | 1038 | |
| Grapey Wheat Wine |
10 gal | 10.1% | 64.65 | 1.096 | 1.019 | All Grain | 866 | |
| Old Mosaic |
5.5 gal | 8.08% | 38.18 | 1.083 | 1.022 | BIAB | 821 | |
| 1 |
5 gal | 10.24% | 53.78 | 1.102 | 1.024 | All Grain | 804 |
Newest Wheatwine Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 2019 Wheatwine |
10.5 L | 11.23% | 33.76 | 1.108 | 1.023 | All Grain | 1 | |
| Wheatwine / NEIPA Partigyle |
5.5 gal | 12.95% | 128.71 | 1.132 | 1.033 | All Grain | 15 | |
| Wheatwine |
5.5 gal | 8.83% | 70.61 | 1.087 | 1.020 | All Grain | 19 | |
| Some Like It Hot |
5.5 gal | 12.8% | 48.8 | 1.124 | 1.027 | All Grain | 24 | |
| rye wine mock 3 |
5.5 gal | 13.55% | 69.19 | 1.111 | 1.008 | All Grain | 25 | |
| rye wine notes |
15 gal | 13.1% | 0 | 1.108 | 1.008 | All Grain | 29 | |
| Wheat wine 550L Rambuzzippi |
500 L | 7.69% | 61.54 | 1.072 | 1.013 | All Grain | 31 | |
| Sticky Ragia |
15 L | 8.2% | 55.8 | 1.084 | 1.022 | BIAB | 35 | |
| Hvit vandrer |
24 L | 11.52% | 64.17 | 1.105 | 1.017 | BIAB | 65 | |
| Mjolbir |
3 gal | 9.72% | 93.81 | 1.097 | 1.023 | BIAB | 83 |
Fermentables Used In Wheatwine Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| American - Wheat | 20 | American | Grain | base malt |
1.8°L
|
38 | 47% | 25% - 68% |
| American - Pale 2-Row | 20 | American | Grain | base malt |
1.8°L
|
37 | 36% | 11% - 75% |
| Rice Hulls | 20 | Adjunct | other |
0°L
|
0 | 5% | 2% - 9% | |
| United Kingdom - Maris Otter Pale | 18 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 21% | 5% - 76% |
| Cane Sugar | 14 | Sugar | sugar |
0°L
|
46 | 5% | 2% - 9% | |
| American - White Wheat | 13 | American | Grain | base malt |
2.8°L
|
40 | 46% | 11% - 79% |
| Flaked Wheat | 12 | Adjunct | raw |
2°L
|
34 | 13% | 4% - 45% | |
| Canadian - Honey Malt | 11 | Canadian | Grain | base malt |
25°L
|
37 | 4% | 2% - 7% |
| Honey | 10 | Sugar | sugar |
2°L
|
42 | 16% | 1% - 50% | |
| American - Vienna | 9 | American | Grain | base malt |
4°L
|
35 | 24% | 10% - 42% |
Hops Used In Wheatwine Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 22 | 7 | 29% | 15% - 50% |
| Magnum | 20 | 15 | 37% | 6% - 100% |
| Citra | 14 | 11 | 20% | 7% - 65% |
| Nelson Sauvin | 12 | 12.5 | 20% | 7% - 67% |
| Centennial | 8 | 10 | 31% | 6% - 100% |
| Hallertau Mittelfruh | 6 | 3.75 | 32% | 26% - 50% |
| Warrior | 6 | 16 | 51% | 33% - 100% |
| Nugget | 5 | 14 | 41% | 33% - 49% |
| Galena | 5 | 13 | 37% | 8% - 58% |
| Columbus | 4 | 15 | 26% | 3% - 100% |
Steeping Grains Used In Wheatwine Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Torrified Wheat | 1 | Adjunct | raw |
2°L
|
36 | 33% | 33% - 33% | |
| American - Caramel / Crystal 60L | 1 | American | Grain | crystal malt |
60°L
|
34 | 50% | 50% - 50% |
| Canadian - Honey Malt | 1 | Canadian | Grain | base malt |
25°L
|
37 | 50% | 50% - 50% |
| New Zealand - Munich Malt | 1 | New Zealand | Grain | base malt |
7.86802°L
|
36.8 | 67% | 67% - 67% |
Yeasts Used In Wheatwine Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis / Safale - Safale - American Ale Yeast US-05 | 16 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 11 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - Dry English Ale Yeast WLP007 | 6 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - London Ale III 1318 | 3 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Wyeast - French Saison 3711 | 3 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
| Wyeast - Dry Mead 4632 | 2 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
| White Labs - English Ale Blend WLP085 | 2 | White Labs | Ale | Medium | Med-High | 72.5% | 68°F | 72°F |
| Omega Yeast Labs - Hornindal Kveik OYL-091 | 2 | Omega Yeast Labs | Norwegian Ales | 0.12 | High/Low | 79% | 70°F | 95°F |
| Fermentis / Safale - Safale - English Ale Yeast S-04 | 2 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Scottish Ale 1728 | 2 | Wyeast | Ale | 0.12 | High | 71% | 55°F | 75°F |
Other Ingredients Used In Wheatwine Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Calcium Chloride (dihydrate) | 12 | Water Agt | Mash | 24% | 0% - 100% |
| Gypsum | 8 | Water Agt | Mash | 10% | 0% - 50% |
| Whirlfloc | 5 | Fining | Boil | 35% | 16% - 57% |
| Irish Moss | 5 | Fining | Boil | 83% | 50% - 100% |
| Lactic acid | 3 | Water Agt | Mash | 100% | 99% - 100% |
| Epsom Salt | 2 | Water Agt | Mash | 15% | 0% - 30% |
| Slaked Lime | 2 | Water Agt | Mash | 10% | 0% - 20% |
| Wyeast - Beer Nutrient | 1 | Other | Boil | 33% | 33% - 33% |
| Phosphoric acid | 1 | Water Agt | Sparge | 50% | 1% - 99% |
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