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Strong American Ale - Wheatwine

BJCP Style Guide

Top 10 Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
Hidden Hands - Cascara Wheat Wine
395 L 10.58% 57.28 1.094 1.013
All Grain 2744
Wheatwine
5 gal 11.49% 63.89 1.111 1.024
BIAB 2218
Great White Goose Wheatwine
5.25 gal 10.33% 53.18 1.105 1.026
All Grain 1559
Grape Wheatwine
37.9 L 10.9% 68.71 1.098 1.015
All Grain 1486
22D. Wheatwine
1 gal 10.64% 49.27 1.108 1.027
All Grain 1375
Grape Wheat Wine
10 gal 10.61% 72.24 1.099 1.018
All Grain 1292
Old Mosaic
5.5 gal 8.08% 38.18 1.083 1.022
BIAB 1099
Grapey Wheat Wine
10 gal 10.1% 64.65 1.096 1.019
All Grain 1068
1
5 gal 10.24% 53.78 1.102 1.024
All Grain 1027
Montes Mission
6 gal 2.92% 0 1.029 1.006
All Grain 1012

Newest Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
Partigyle11 - Banana Wheatwine (First Runnings
5.5 gal 8.91% 54.52 1.086 1.023
All Grain 47
Wheat Whine
5.5 gal 12.76% 69.07 1.121 1.024
BIAB 18
Unreal City
5.5 gal 9.65% 0 1.090 1.017
BIAB 9
Kveika kveitevin
25 L 11.12% 54.36 1.097 1.012
BIAB 14
Wheatwine
5.5 gal 9.95% 57.41 1.099 1.023
All Grain 9
Summer farmhouse wheatwine
1.25 gal 12.06% 14.78 1.116 1.024
All Grain 68
Wheatwine
11 gal 11.25% 57.96 1.109 1.023
All Grain 13
Wheat Wine
5.5 gal 11.23% 92.83 1.098 1.012
All Grain 115
Fine Wine
6 gal 11.13% 40.14 1.101 1.016
All Grain 58
Wheatwine II.
10 L 9.93% 80.03 1.096 1.020
All Grain 36

Fermentables Used In Wheatwine Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Rice Hulls 23 Adjunct other 0°L
0 5% 2% - 9%
American - Pale 2-Row 23 American Grain base malt 1.8°L
37 37% 11% - 100%
American - Wheat 22 American Grain base malt 1.8°L
38 47% 25% - 68%
American - White Wheat 21 American Grain base malt 2.8°L
40 47% 11% - 79%
United Kingdom - Maris Otter Pale 21 United Kingdom Grain base malt 3.75°L
38 20% 5% - 76%
Cane Sugar 20 Sugar sugar 0°L
46 6% 2% - 18%
Flaked Wheat 15 Adjunct raw 2°L
34 12% 4% - 45%
Canadian - Honey Malt 15 Canadian Grain base malt 25°L
37 4% 2% - 7%
German - Wheat Malt 15 German Grain base malt 2°L
37 38% 11% - 60%
German - Melanoidin 12 German Grain roasted malt 25°L
37 3% 2% - 8%

Hops Used In Wheatwine Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 30 15 35% 6% - 100%
Cascade 25 7 29% 15% - 50%
Citra 16 11 21% 7% - 65%
Nelson Sauvin 14 12.5 21% 7% - 67%
Centennial 11 10 26% 6% - 100%
Nugget 8 14 43% 33% - 60%
Hallertau Mittelfruh 8 3.75 33% 26% - 50%
Warrior 7 16 50% 33% - 100%
Chinook 6 13 27% 13% - 44%
Amarillo 5 8.6 26% 17% - 33%

Steeping Grains Used In Wheatwine Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Torrified Wheat 1 Grain other 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 - American Ale Yeast US-05 20 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 13 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - London Ale III 1318 5 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Dry English Ale Yeast WLP007 5 White Labs Ale Med-High Med-High 75% 65°F 70°F
Omega Yeast Labs - Hornindal Kveik OYL-091 5 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - French Saison 3711 3 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - British Ale Yeast WLP005 2 White Labs Ale Medium High 70.5% 65°F 70°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 2 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 12 Water Agt Mash 10% 0% - 50%
Calcium Chloride (dihydrate) 9 Water Agt Mash 29% 0% - 100%
Lactic acid 7 Water Agt Boil 86% 45% - 100%
Whirlfloc 7 Fining Boil 26% 1% - 57%
Calcium Chloride (dihydrate) 7 Water Agt Mash 9% 0% - 59%
Epsom Salt 5 Water Agt Mash 4% 0% - 18%
Irish Moss 4 Fining Boil 79% 50% - 100%
Phosphoric acid 4 Water Agt Sparge 66% 1% - 99%
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%
Baking Soda 2 Water Agt Mash 0% 0% - 0%

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