Strong American Ale - Wheatwine

Top 10 Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Wheat wine	24 L	11.53%	45.78	29.5868	9.86137		All Grain	2553
Hidden Hands - Cascara Wheat Wine	395 L	10.58%	57.28	1.094	1.013		All Grain	1884
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	1346
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	1021
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	997
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	975
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	906
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	773
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	733
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	711

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Feats of Strength	3 gal	10.26%	133.59	1.092	1.014		All Grain	6
Vintage Red (Barrel Aged)	6 gal	11.05%	58.66	1.108	1.023		All Grain	20
Awesome Recipe	5 gal	13.17%	117.96	1.123	1.023		extract	15
Schliebe Schlaben Wheatwine (SS)	19 L	7.93%	83.87	1.076	1.015		BIAB	24
House Red	6 gal	10.61%	66.41	1.103	1.022		All Grain	68
WWI	5.5 gal	12.2%	53.56	1.101	1.016		BIAB	18
Reap What You Sowe	6 gal	9.43%	55.66	1.102	1.03		All Grain	36
22D - Wheatwine	24 L	8.79%	36.17	21.4037	5.65804		BIAB	21
Wheat Wine	110 L	9.02%	42.64	1.092	1.024		All Grain	43
Moby Dick	5.5 gal	10.07%	58.16	1.091	1.015		All Grain	38

Fermentables Used In Wheatwine Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	21	American	Grain	Base malt	1.8 °L	37	36%	11% - 75%
Wheat	20	American	Grain	Base malt	1.8 °L	38	49%	25% - 68%
Rice Hulls	18		Adjunct	Other	0 °L	0	5%	2% - 9%
Maris Otter Pale	16	United Kingdom	Grain	Base malt	3.75 °L	38	23%	5% - 76%
Cane Sugar	13		Sugar	Sugar	0 °L	46	5%	2% - 9%
Honey Malt	11	Canadian	Grain	Base malt	25 °L	37	4%	2% - 7%
White Wheat	11	American	Grain	Base malt	2.8 °L	40	45%	11% - 68%
Flaked Wheat	11		Adjunct	Raw	2 °L	34	14%	4% - 45%
Red Wheat	10	American	Grain	Base malt	2.5 °L	38	53%	4% - 69%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	7%	4% - 23%

Hops Used In Wheatwine Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cascade	20	6	27%	17% - 50%
Magnum	17	14.5	40%	6% - 100%
Citra	14	13.5	18%	7% - 46%
Nelson Sauvin	10	11.5	20%	7% - 67%
Galena	6	13	41%	8% - 67%
Centennial	6	8.4	31%	6% - 100%
Warrior	5	17.3	55%	40% - 100%
Nugget	4	14	43%	33% - 49%
Mosaic	4	13	33%	6% - 67%
Hallertau Mittelfruh	4	4	35%	26% - 60%

Steeping Grains Used In Wheatwine Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Torrified Wheat	1		Adjunct	Raw	2 °L	36	33%	33% - 33%
Caramel / Crystal 60L	1	American	Grain	Crystal malt	60 °L	34	50%	50% - 50%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	50%	50% - 50%
Munich Malt	1	New Zealand	Grain	Base malt	7.86802 °L	36.8	67%	67% - 67%

Yeasts Used In Wheatwine Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	14	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
California Ale Yeast WLP001	10	White Labs	Ale	High	Medium	76.5	68°F	73°F
Dry English Ale Yeast WLP007	5	White Labs	Ale	Med-High	Med-High	75	65°F	70°F
French Saison 3711	3	Wyeast	Ale	0.12	Low	80	65°F	77°F
London Ale III 1318	3	Wyeast	Ale	0.1	High	73	64°F	74°F
American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5	65°F	70°F
Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
English Ale Blend WLP085	2	White Labs	Ale	Medium	Med-High	72.5	68°F	72°F
Scottish Ale 1728	1	Wyeast	Ale	0.12	High	71	55°F	75°F
American Ale Yeast Blend WLP060	1	White Labs	Ale	Med-High	Medium	76	68°F	72°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	7	Water Agt	Mash	16%	0% - 75%
Gypsum	6	Water Agt	Mash	21%	0% - 100%
Irish Moss	5	Fining	Boil	83%	50% - 100%
whirlfloc	5	Fining	Boil	35%	16% - 57%
yeast nutrient	4	Other	Primary	63%	33% - 100%
Lactic acid	3	Water Agt	Mash	100%	99% - 100%
Cinnamon	2	Flavor	Boil	75%	50% - 100%
Ascorbic Acid	1	Water Agt	Mash	0%	0% - 0%
Vanilla Beans	1	Flavor	Secondary	50%	50% - 50%
beer nutrient	1	Other	Boil	33%	33% - 33%
Cinnamon Sticks	1	Spice	Boil	20%	20% - 20%

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