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	2282
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	1759
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	1312
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	1241
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	1200
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	1117
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	944
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	908
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	900
Montes Mission	6 gal	2.92%	0	1.029	1.006		All Grain	838

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wheat Wine - Name Pending	40 L	8%	37.69	1.092	1.031		All Grain	54
Wheatwine	5.5 gal	11.6%	72.66	1.109	1.021		All Grain	52
American Wheatwine	25 L	9.22%	57.96	1.088	1.017		All Grain	52
Wheatwine	4 L	9.38%	53.81	1.081	1.010		BIAB	63
Vinho de Trigo de Verão	60 L	8.25%	32.38	1.084	1.021		All Grain	90
wheat wine	5.5 gal	11.62%	63.56	1.107	1.018		All Grain	60
Wheat wine	5.5 gal	10.35%	97.16	1.098	1.026		All Grain	52
2019 Wheatwine	10.5 L	11.23%	33.76	1.108	1.023		All Grain	93
Wheatwine	5.5 gal	8.83%	70.61	1.087	1.020		All Grain	72
Some Like It Hot	5.5 gal	12.8%	48.8	1.124	1.027		All Grain	70

Fermentables Used In Wheatwine Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Wheat	20	American	Grain	base malt	1.8°L	38	47%	25% - 68%
Rice Hulls	20		Adjunct	other	0°L	0	5%	2% - 9%
American - Pale 2-Row	19	American	Grain	base malt	1.8°L	37	39%	11% - 100%
United Kingdom - Maris Otter Pale	18	United Kingdom	Grain	base malt	3.75°L	38	21%	5% - 76%
Cane Sugar	15		Sugar	sugar	0°L	46	5%	2% - 9%
American - White Wheat	15	American	Grain	base malt	2.8°L	40	49%	11% - 79%
Canadian - Honey Malt	13	Canadian	Grain	base malt	25°L	37	4%	2% - 7%
Flaked Wheat	12		Adjunct	raw	2°L	34	13%	4% - 45%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	41%	24% - 60%
American - Vienna	11	American	Grain	base malt	4°L	35	23%	2% - 42%

Hops Used In Wheatwine Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	22	7	29%	15% - 50%
Magnum	22	15	35%	6% - 100%
Citra	17	11	22%	7% - 65%
Nelson Sauvin	13	12.5	20%	7% - 67%
Centennial	9	10	28%	6% - 100%
Warrior	7	16	50%	33% - 100%
Hallertau Mittelfruh	6	3.75	32%	26% - 50%
Nugget	5	14	41%	33% - 49%
Motueka	5	7	29%	14% - 56%
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 - American Ale Yeast US-05	18	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	12	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	4	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
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 - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75%	54°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

Other Ingredients Used In Wheatwine Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Calcium Chloride (dihydrate)	10	Water Agt	Mash	26%	0% - 100%
Gypsum	9	Water Agt	Mash	8%	0% - 50%
Whirlfloc	6	Water Agt	Boil	29%	1% - 57%
Irish Moss	4	Fining	Boil	79%	50% - 100%
Lactic acid	4	Water Agt	Mash	100%	99% - 100%
Phosphoric acid	3	Water Agt	Sparge	59%	1% - 99%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	0%	0% - 0%
Magnesium Chloride	2	Water Agt	Mash	0%	0% - 0%
Wyeast - Beer Nutrient	1	Other	Boil	33%	33% - 33%
Chalk	1	Water Agt	Mash	0%	0% - 0%

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