Strong American Ale - Wheatwine
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.
Flavor Profile: Moderate to moderately-high wheaty 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
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.
BJCP Style GuideTop 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 | 4167 | |
Wheatwine |
5 gal | 11.49% | 63.89 | 1.111 | 1.024 | BIAB | 3950 | |
Grape Wheat Wine |
10 gal | 10.61% | 72.24 | 1.099 | 1.018 | All Grain | 2806 | |
Great White Goose Wheatwine |
5.25 gal | 10.33% | 53.18 | 1.105 | 1.026 | All Grain | 2597 | |
Grape Wheatwine |
37.9 L | 10.9% | 68.71 | 1.098 | 1.015 | All Grain | 2541 | |
22D. Wheatwine |
1 gal | 10.64% | 49.27 | 1.108 | 1.027 | All Grain | 2357 | |
Old Mosaic |
5.5 gal | 8.08% | 38.18 | 1.083 | 1.022 | BIAB | 2169 | |
1 |
5 gal | 10.24% | 53.78 | 1.102 | 1.024 | All Grain | 2042 | |
Grapey Wheat Wine |
10 gal | 10.1% | 64.65 | 1.096 | 1.019 | All Grain | 1957 | |
Staypuft Toasted marshmallow |
5.5 gal | 7.29% | 30.73 | 1.073 | 1.017 | All Grain | 1894 |
Newest Wheatwine Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
winey |
7.5 gal | 9.94% | 64.21 | 1.099 | 1.024 | All Grain | 54 | |
wheatwine |
5.5 gal | 11.46% | 81.49 | 1.105 | 1.018 | All Grain | 55 | |
TJ Strong Wheat Beer |
5.5 gal | 8.66% | 49.07 | 1.102 | 1.036 | All Grain | 55 | |
Awesome Recipe |
5.5 gal | 9.49% | 0 | 1.096 | 1.024 | All Grain | 43 | |
Brut Wheat Wine |
8 gal | 15.97% | 42.25 | 1.122 | 1.000 | All Grain | 164 | |
Rye Is This A Thing? |
5 gal | 11.41% | 99.86 | 1.103 | 1.016 | All Grain | 360 | |
1 Gal Wheat Wine |
2.25 gal | 10.2% | 44.63 | 1.107 | 1.038 | All Grain | 156 | |
Wheatwine |
12 L | 9.66% | 45.46 | 1.097 | 1.024 | BIAB | 120 | |
Wheat Wine & American Wheat |
2.5 gal | 12.14% | 48.79 | 1.123 | 1.031 | All Grain | 145 | |
Popijając Grodziskie |
2.5 gal | 10.27% | 53.37 | 1.102 | 1.024 | BIAB | 240 |
Fermentables Used In Wheatwine Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Rice Hulls | 37 | Adjunct | other |
0°L
|
0 | 4% | 0% - 9% | |
American - White Wheat | 31 | American | Grain | base malt |
2.8°L
|
40 | 48% | 11% - 79% |
US - Pale 2-Row | 29 | US | Grain | base malt |
1.8°L
|
37 | 37% | 4% - 100% |
American - Wheat | 28 | American | Grain | base malt |
1.8°L
|
38 | 50% | 25% - 83% |
United Kingdom - Maris Otter Pale | 25 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 18% | 5% - 76% |
Cane Sugar | 24 | Sugar | sugar |
0°L
|
46 | 6% | 2% - 14% | |
Flaked Wheat | 22 | Adjunct | raw |
2°L
|
34 | 11% | 2% - 45% | |
German - Melanoidin | 19 | German | Grain | roasted malt |
25°L
|
37 | 3% | 2% - 8% |
Honey Malt | 19 | Grain | crystal malt |
25°L
|
37 | 4% | 2% - 7% | |
Honey | 19 | Sugar | honey |
2°L
|
35 | 11% | 1% - 50% |
Hops Used In Wheatwine Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Magnum | 40 | 15 | 35% | 6% - 100% |
Cascade | 39 | 7 | 30% | 14% - 55% |
Nelson Sauvin | 20 | 12.5 | 23% | 7% - 67% |
Citra | 20 | 11 | 20% | 7% - 65% |
Hallertau Mittelfruh | 15 | 3.75 | 32% | 15% - 50% |
Nugget | 11 | 14 | 45% | 33% - 74% |
Centennial | 11 | 10 | 29% | 6% - 100% |
Warrior | 10 | 16 | 50% | 12% - 100% |
Amarillo | 8 | 8.6 | 30% | 17% - 40% |
Motueka | 8 | 7 | 33% | 14% - 56% |
Steeping Grains Used In Wheatwine Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
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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 | 28 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 15 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - London Ale III 1318 | 8 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Fermentis - Safale - English Ale Yeast S-04 | 7 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°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 |
Omega Yeast Labs - HotHead Ale OYL-057 | 3 | Omega Yeast Labs | Norwegian Ales | 0.11 | Medium High | 80% | 62°F | 98°F |
Wyeast - French Saison 3711 | 3 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 2 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
White Labs - British Ale Yeast WLP005 | 2 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Other Ingredients Used In Wheatwine Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 28 | Water Agt | Mash | 7% | 0% - 50% |
Lactic acid | 18 | Water Agt | Mash | 72% | 1% - 100% |
Calcium Chloride (dihydrate) | 16 | Water Agt | Mash | 10% | 0% - 59% |
Epsom Salt | 14 | Water Agt | Mash | 2% | 0% - 20% |
Whirlfloc | 12 | Water Agt | Mash | 38% | 1% - 98% |
Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 29% | 0% - 100% |
Phosphoric acid | 6 | Water Agt | Mash | 74% | 1% - 100% |
Yeast Nutrient | 6 | Other | Mash | 44% | 10% - 100% |
Baking Soda | 5 | Water Agt | Mash | 4% | 0% - 21% |
Irish Moss | 5 | Fining | Boil | 59% | 6% - 100% |