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 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	4506
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	4247
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	3333
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	2811
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	2754
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	2596
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	2527
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	2235
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	2170
Staypuft Toasted marshmallow	5.5 gal	7.29%	30.73	1.073	1.017		All Grain	2095

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wheat wine in Willet	310 gal	9.43%	74.29	1.086	1.020		All Grain	30
Wheatwine	5.5 gal	10.75%	52.27	1.106	1.024		extract	55
Beer of Champions	5 gal	8.29%	53.66	1.076	1.012		All Grain	66
Barbara	310 gal	8.8%	42.09	1.078	1.015		All Grain	110
Trying OBC Recipe 11	20 L	15.31%	52.71	1.152	1.035		All Grain	106
wheatwine	3.75 gal	10.93%	60.67	1.111	1.028		All Grain	167
Wheatwine	5.5 gal	17%	78.14	1.155	1.025		All Grain	409
winey	7.5 gal	9.94%	64.21	1.099	1.024		All Grain	259
wheatwine	5.5 gal	11.46%	81.49	1.105	1.018		All Grain	254
TJ Strong Wheat Beer	5.5 gal	8.66%	49.07	1.102	1.036		All Grain	517

Fermentables Used In Wheatwine Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Rice Hulls	38		Adjunct	other	0°L	0	4%	0% - 9%
American - White Wheat	34	American	Grain	base malt	2.8°L	40	49%	11% - 79%
US - Pale 2-Row	27	US	Grain	base malt	1.8°L	37	34%	4% - 75%
American - Wheat	27	American	Grain	base malt	1.8°L	38	50%	25% - 83%
United Kingdom - Maris Otter Pale	26	United Kingdom	Grain	base malt	3.75°L	38	18%	5% - 76%
Cane Sugar	25		Sugar	sugar	0°L	46	6%	2% - 14%
Flaked Wheat	23		Adjunct	raw	2°L	34	10%	2% - 45%
German - Melanoidin	21	German	Grain	roasted malt	25°L	37	3%	2% - 8%
Honey Malt	20		Grain	crystal malt	25°L	37	4%	2% - 7%
German - Wheat Malt	19	German	Grain	base malt	2°L	37	43%	20% - 61%

Hops Used In Wheatwine Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	41	15	34%	6% - 100%
Cascade	38	7	30%	14% - 50%
Nelson Sauvin	23	12.5	24%	7% - 67%
Citra	20	11	20%	7% - 65%
Hallertau Mittelfruh	15	3.75	32%	15% - 50%
Nugget	12	14	50%	33% - 100%
Centennial	11	10	29%	6% - 100%
Warrior	11	16	49%	12% - 100%
Motueka	9	7	32%	14% - 56%
Chinook	8	13	37%	13% - 50%

Steeping Grains Used In Wheatwine Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

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	13	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	8	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London Ale III 1318	8	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	4	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - French Saison 3711	3	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Omega Yeast Labs - HotHead Ale OYL-057	3	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°F
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST	3	LalBrew	Ales	High	High	75%	59°F	72°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	27	Water Agt	Mash	6%	0% - 50%
Lactic acid	16	Water Agt	Mash	74%	12% - 100%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	11%	0% - 59%
Epsom Salt	14	Water Agt	Mash	0%	0% - 1%
Whirlfloc	12	Water Agt	Mash	38%	1% - 98%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	29%	0% - 100%
Phosphoric acid	6	Water Agt	Mash	85%	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%

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