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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 2534
Wheatwine
5 gal 11.49% 63.89 1.111 1.024
BIAB 2015
Great White Goose Wheatwine
5.25 gal 10.33% 53.18 1.105 1.026
All Grain 1448
Grape Wheatwine
37.9 L 10.9% 68.71 1.098 1.015
All Grain 1398
22D. Wheatwine
1 gal 10.64% 49.27 1.108 1.027
All Grain 1315
Grape Wheat Wine
10 gal 10.61% 72.24 1.099 1.018
All Grain 1229
Old Mosaic
5.5 gal 8.08% 38.18 1.083 1.022
BIAB 1016
Grapey Wheat Wine
10 gal 10.1% 64.65 1.096 1.019
All Grain 1014
1
5 gal 10.24% 53.78 1.102 1.024
All Grain 998
Montes Mission
6 gal 2.92% 0 1.029 1.006
All Grain 957

Newest Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
"Quarantine" Tropic Wheatwine
5.5 gal 9.82% 35.97 1.099 1.025
All Grain 4
Awesome Recipe
5.5 gal 10.84% 53.15 1.107 1.024
All Grain 20
N√łgne #100
11.5 L 10.46% 158.19 1.098 1.019
BIAB 30
Mighty Fine Wheatwine
3.5 gal 9.73% 54.9 1.096 1.022
All Grain 103
Barrel Aged Maple Pecan Wheatwine
5 gal 9.01% 84.03 1.084 1.016
All Grain 91
Wheat Wine
21 L 9.37% 69.48 1.093 1.021
All Grain 83
Wonder Beer eBIAB III
2.4 gal 10.27% 77.42 1.105 1.027
All Grain 9
Wheat Wine - Name Pending
40 L 8% 37.69 1.092 1.031
All Grain 107
Wheatwine
18.5 L 9.94% 50.04 1.082 1.011
extract 88
Wheatwine
5.5 gal 11.6% 72.66 1.109 1.021
All Grain 195

Fermentables Used In Wheatwine Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Rice Hulls 22 Adjunct other 0°L
0 5% 2% - 9%
American - Wheat 21 American Grain base malt 1.8°L
38 47% 25% - 68%
American - Pale 2-Row 19 American Grain base malt 1.8°L
37 39% 11% - 100%
United Kingdom - Maris Otter Pale 19 United Kingdom Grain base malt 3.75°L
38 20% 5% - 76%
American - White Wheat 17 American Grain base malt 2.8°L
40 48% 11% - 79%
Cane Sugar 16 Sugar sugar 0°L
46 5% 2% - 9%
Canadian - Honey Malt 14 Canadian Grain base malt 25°L
37 4% 2% - 7%
German - Wheat Malt 13 German Grain base malt 2°L
37 38% 11% - 60%
German - Melanoidin 13 German Grain roasted malt 25°L
37 3% 2% - 8%
Flaked Wheat 13 Adjunct raw 2°L
34 13% 4% - 45%

Hops Used In Wheatwine Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 26 15 37% 6% - 100%
Cascade 25 7 29% 15% - 50%
Citra 17 11 21% 7% - 65%
Nelson Sauvin 13 12.5 20% 7% - 67%
Centennial 10 10 27% 6% - 100%
Hallertau Mittelfruh 8 3.75 33% 26% - 50%
Warrior 7 16 50% 33% - 100%
Nugget 6 14 42% 33% - 49%
Columbus 5 15 32% 3% - 100%
Chinook 5 13 29% 13% - 44%

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 20 Fermentis / Safale Ales Low 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 5 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
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
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Omega Yeast Labs - HotHead Ale OYL-057 2 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 11 Water Agt Mash 7% 0% - 50%
Calcium Chloride (dihydrate) 10 Water Agt Mash 26% 0% - 100%
Whirlfloc 7 Water Agt Boil 29% 1% - 57%
Lactic acid 6 Water Agt Mash 91% 45% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 0% 0% - 0%
Irish Moss 4 Fining Boil 79% 50% - 100%
Phosphoric acid 4 Water Agt Mash 66% 1% - 99%
Epsom Salt 3 Water Agt Mash 0% 0% - 0%
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%
Wyeast - Beer Nutrient 2 Other Boil 30% 28% - 33%

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