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	2715
Hidden Hands - Cascara Wheat Wine	395 L	10.58%	57.28	1.094	1.013		All Grain	1971
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	1412
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	1076
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	1041
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	1024
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	970
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	816
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	764
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	748

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mjolbir	3 gal	9.72%	93.81	1.097	1.023		BIAB	21
Awesome Recipe	10 gal	8.34%	53.96	1.09	1.027		All Grain	22
Wheatwine May	25 L	9.5%	54	1.088	1.015		All Grain	22
Vintage Red (Barrel Aged)	6 gal	11.05%	58.66	1.108	1.023		All Grain	57
Awesome Recipe	5 gal	13.17%	117.96	1.123	1.023		extract	37
Schliebe Schlaben Wheatwine (SS)	19 L	7.93%	83.87	1.076	1.015		BIAB	63
House Red	6 gal	10.61%	66.41	1.103	1.022		All Grain	101
WWI	5.5 gal	12.2%	53.56	1.101	1.016		BIAB	46
Reap What You Sowe	6 gal	9.43%	55.66	1.102	1.03		All Grain	85
Dog Lick Wheat Wine	7.5 gal	10.46%	72.36	1.098	1.018		All Grain	105

Fermentables Used In Wheatwine Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Wheat	20	American	Grain	Base malt	1.8 °L	38	47%	25% - 68%
Rice Hulls	19		Adjunct	Other	0 °L	0	5%	2% - 9%
Maris Otter Pale	18	United Kingdom	Grain	Base malt	3.75 °L	38	21%	5% - 76%
Pale 2-Row	18	American	Grain	Base malt	1.8 °L	37	35%	11% - 75%
Cane Sugar	13		Sugar	Sugar	0 °L	46	5%	2% - 9%
White Wheat	12	American	Grain	Base malt	2.8 °L	40	48%	11% - 79%
Honey Malt	11	Canadian	Grain	Base malt	25 °L	37	4%	2% - 7%
Flaked Wheat	10		Adjunct	Raw	2 °L	34	14%	4% - 45%
Vienna	9	American	Grain	Base malt	4 °L	35	24%	10% - 42%
Red Wheat	9	American	Grain	Base malt	2.5 °L	38	51%	4% - 69%

Hops Used In Wheatwine Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cascade	21	6	28%	15% - 50%
Magnum	19	12.4	37%	6% - 100%
Citra	14	13.8	20%	7% - 65%
Nelson Sauvin	12	11.5	20%	7% - 67%
Centennial	7	10.4	29%	6% - 100%
Hallertau Mittelfruh	6	2.7	32%	26% - 50%
Warrior	6	16.3	51%	33% - 100%
Nugget	5	14	41%	33% - 49%
Galena	5	13	37%	8% - 58%
Mosaic	4	11.8	33%	6% - 67%

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
Hornindal Kveik OYL-091	2	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79	70°F	95°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
Pacific Ale Yeast WLP041	1	White Labs	Ale	Medium	High	67.5	65°F	68°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	9	Water Agt	Mash	17%	0% - 75%
Gypsum	7	Water Agt	Mash	11%	0% - 50%
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	Herb	Secondary	75%	50% - 100%
Ascorbic Acid	1	Water Agt	Mash	0%	0% - 0%
whirlflock	1	Other	Boil	100%	100% - 100%
Sour Cherries	1	Flavor	Secondary	100%	100% - 100%
beer nutrient	1	Other	Boil	33%	33% - 33%

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