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	2389
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	1862
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	1354
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	1303
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	1240
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	1168
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	977
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	938
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	932
Montes Mission	6 gal	2.92%	0	1.029	1.006		All Grain	891

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mighty Fine Wheatwine	3.5 gal	9.73%	54.9	1.096	1.022		All Grain	9
Kesävehnä	21 L	5.95%	38.56	1.058	1.013		All Grain	13
Barrel Aged Maple Pecan Wheatwine	5.5 gal	10.59%	52.13	1.100	1.019		All Grain	26
Wheat Wine	21 L	9.37%	69.48	1.093	1.021		All Grain	31
Wheat Wine - Name Pending	40 L	8%	37.69	1.092	1.031		All Grain	84
Wheatwine	17 L	10.48%	59.95	1.087	1.012		extract	52
Wheatwine	5.5 gal	11.6%	72.66	1.109	1.021		All Grain	116
American Wheatwine	25 L	8.76%	59.69	1.083	1.017		All Grain	87
Wheatwine	4 L	9.38%	53.81	1.081	1.010		BIAB	80
Vinho de Trigo de Verão	60 L	8.25%	32.38	1.084	1.021		All Grain	113

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	4%	2% - 9%
American - Wheat	21	American	Grain	base malt	1.8°L	38	46%	25% - 68%
United Kingdom - Maris Otter Pale	19	United Kingdom	Grain	base malt	3.75°L	38	20%	5% - 76%
American - Pale 2-Row	19	American	Grain	base malt	1.8°L	37	39%	11% - 100%
Cane Sugar	16		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	14	Canadian	Grain	base malt	25°L	37	4%	2% - 7%
American - Vienna	13	American	Grain	base malt	4°L	35	22%	2% - 42%
German - Melanoidin	13	German	Grain	roasted malt	25°L	37	3%	1% - 8%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	40%	24% - 60%

Hops Used In Wheatwine Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	26	15	39%	5% - 100%
Cascade	23	7	29%	15% - 50%
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	6	14	42%	33% - 49%
Motueka	5	7	29%	14% - 56%
Saaz	4	3.5	42%	20% - 80%

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	13	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
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
Omega Yeast Labs - Hornindal Kveik OYL-091	2	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79%	70°F	95°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	2	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
White Labs - English Ale Blend WLP085	2	White Labs	Ale	Medium	Med-High	72.5%	68°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	11	Water Agt	Mash	11%	0% - 50%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	26%	0% - 100%
Whirlfloc	6	Water Agt	Boil	29%	1% - 57%
Lactic acid	5	Water Agt	Mash	91%	57% - 100%
Irish Moss	4	Fining	Boil	79%	50% - 100%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	10%	0% - 29%
Phosphoric acid	3	Water Agt	Mash	59%	1% - 99%
Magnesium Chloride	2	Water Agt	Mash	0%	0% - 0%
Epsom Salt	2	Water Agt	Mash	9%	0% - 17%
Wyeast - Beer Nutrient	1	Other	Boil	33%	33% - 33%

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