Strong American Ale - Wheatwine
BJCP Style GuideTop 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 | 2957 | |
| Wheatwine |
5 gal | 11.49% | 63.89 | 1.111 | 1.024 | BIAB | 2522 | |
| Great White Goose Wheatwine |
5.25 gal | 10.33% | 53.18 | 1.105 | 1.026 | All Grain | 1720 | |
| Grape Wheatwine |
37.9 L | 10.9% | 68.71 | 1.098 | 1.015 | All Grain | 1618 | |
| 22D. Wheatwine |
1 gal | 10.64% | 49.27 | 1.108 | 1.027 | All Grain | 1505 | |
| Grape Wheat Wine |
10 gal | 10.61% | 72.24 | 1.099 | 1.018 | All Grain | 1402 | |
| Old Mosaic |
5.5 gal | 8.08% | 38.18 | 1.083 | 1.022 | BIAB | 1216 | |
| Grapey Wheat Wine |
10 gal | 10.1% | 64.65 | 1.096 | 1.019 | All Grain | 1165 | |
| Staypuft Toasted marshmallow |
5.5 gal | 7.29% | 30.73 | 1.073 | 1.017 | All Grain | 1151 | |
| 1 |
5 gal | 10.24% | 53.78 | 1.102 | 1.024 | All Grain | 1100 |
Newest Wheatwine Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Wheat Wine |
90 L | 10.28% | 30.42 | 1.097 | 1.018 | All Grain | 12 | |
| Wheatwine |
5 gal | 10.2% | 54.13 | 1.102 | 1.025 | All Grain | 34 | |
| Wheatwine |
2 gal | 9.63% | 65.2 | 1.096 | 1.023 | All Grain | 29 | |
| Wheatwine |
20 L | 11.1% | 45.2 | 1.106 | 1.021 | All Grain | 27 | |
| Wheat Wine |
2.5 gal | 11.32% | 87.12 | 1.115 | 1.029 | Partial Mash | 59 | |
| Hehe Fullo |
18 L | 11.58% | 45.15 | 1.118 | 1.029 | BIAB | 22 | |
| Oat Wine |
5 gal | 9.87% | 65.11 | 1.096 | 1.021 | All Grain | 26 | |
| Oat Wine |
12 gal | 9.69% | 54.65 | 1.096 | 1.022 | All Grain | 66 | |
| S'wheat |
5.5 gal | 10.39% | 20.13 | 1.096 | 1.017 | All Grain | 448 | |
| Wheatwine |
16.5 gal | 10.24% | 43 | 1.104 | 1.026 | All Grain | 46 |
Fermentables Used In Wheatwine Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Rice Hulls | 21 | Adjunct | other |
0°L
|
0 | 5% | 2% - 9% | |
| American - Wheat | 21 | American | Grain | base malt |
1.8°L
|
38 | 47% | 25% - 68% |
| Pale 2-Row | 19 | Grain | base malt |
1.8°L
|
37 | 39% | 11% - 100% | |
| Cane Sugar | 16 | Sugar | sugar |
0°L
|
46 | 5% | 2% - 9% | |
| United Kingdom - Maris Otter Pale | 16 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 20% | 5% - 76% |
| American - White Wheat | 15 | American | Grain | base malt |
2.8°L
|
40 | 49% | 11% - 79% |
| Honey Malt | 14 | Grain | crystal malt |
25°L
|
37 | 4% | 2% - 7% | |
| German - Wheat Malt | 12 | German | Grain | base malt |
2°L
|
37 | 40% | 24% - 60% |
| Flaked Wheat | 12 | Adjunct | raw |
2°L
|
34 | 13% | 4% - 45% | |
| German - Melanoidin | 11 | German | Grain | roasted malt |
25°L
|
37 | 4% | 2% - 8% |
Hops Used In Wheatwine Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Magnum | 25 | 15 | 37% | 6% - 100% |
| Cascade | 23 | 7 | 29% | 15% - 50% |
| Citra | 16 | 11 | 21% | 7% - 65% |
| Nelson Sauvin | 13 | 12.5 | 20% | 7% - 67% |
| Centennial | 9 | 10 | 28% | 6% - 100% |
| Hallertau Mittelfruh | 7 | 3.75 | 32% | 26% - 50% |
| Warrior | 7 | 16 | 50% | 33% - 100% |
| Nugget | 6 | 14 | 42% | 33% - 49% |
| Motueka | 5 | 7 | 29% | 14% - 56% |
| Columbus | 4 | 15 | 24% | 3% - 100% |
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 | 19 | 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 | 5 | 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 |
| Wyeast - French Saison 3711 | 3 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
| White Labs - British Ale Yeast WLP005 | 2 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
| Wyeast - American Ale 1056 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 2 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°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 |
| White Labs - English Ale Blend WLP085 | 2 | White Labs | Ale | Medium | Med-High | 72.5% | 68°F | 72°F |
Other Ingredients Used In Wheatwine Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 10 | Water Agt | Mash | 8% | 0% - 50% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 29% | 0% - 100% |
| Whirlfloc | 6 | Fining | Boil | 40% | 1% - 98% |
| Lactic acid | 5 | Water Agt | Mash | 100% | 99% - 100% |
| Phosphoric acid | 4 | Water Agt | Sparge | 66% | 1% - 99% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 0% | 0% - 0% |
| Epsom Salt | 3 | Water Agt | Mash | 0% | 0% - 1% |
| Irish Moss | 3 | Fining | Boil | 83% | 50% - 100% |
| Magnesium Chloride | 2 | Water Agt | Mash | 0% | 0% - 0% |
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