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	2330
Hidden Hands - Cascara Wheat Wine	395 L	10.58%	57.28	1.094	1.013		All Grain	1789
Wheatwine	5 gal	11.49%	63.89	1.111	1.024		BIAB	1247
Great White Goose Wheatwine	5.25 gal	10.33%	53.18	1.105	1.026		All Grain	955
Grape Wheatwine	37.9 L	10.9%	68.71	1.098	1.015		All Grain	935
22D. Wheatwine	1 gal	10.64%	49.27	1.108	1.027		All Grain	935
Grape Wheat Wine	10 gal	10.61%	72.24	1.099	1.018		All Grain	858
Grapey Wheat Wine	10 gal	10.1%	64.65	1.096	1.019		All Grain	725
1	5 gal	10.24%	53.78	1.102	1.024		All Grain	695
Old Mosaic	5.5 gal	8.08%	38.18	1.083	1.022		BIAB	662

Newest Wheatwine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Moby Dick	5.5 gal	10.07%	58.16	1.091	1.015		All Grain	2
Wheat wine	6 gal	9.86%	0	1.1	1.025		All Grain	18
cerveza navidad	26 L	8.04%	44.22	1.08	1.019		All Grain	19
Wheatwine	32 L	7.85%	44.88	1.081	1.021		All Grain	25
wheatwine	5.5 gal	11.78%	0	1.113	1.023		All Grain	34
NAME REDACTED 2	5.25 gal	10.78%	100.31	1.108	1.025		All Grain	25
Olde Quaker Oat Wine	2.45 gal	8.82%	56.01	1.09	1.022		BIAB	37
Wheatwine 2.0	6 gal	9.53%	77.36	1.092	1.019		All Grain	59
Bemidji Buzz III Return to the Hive	5.5 gal	13.11%	60.06	1.137	1.038		extract	81
WheatWINE	10 L	16.65%	50.17	1.151	1.024		BIAB	94

Fermentables Used In Wheatwine Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	16	American	Grain	Base malt	1.8 °L	37	36%	17% - 75%
Wheat	15	American	Grain	Base malt	1.8 °L	38	50%	29% - 68%
Maris Otter Pale	15	United Kingdom	Grain	Base malt	3.75 °L	38	24%	5% - 76%
Rice Hulls	13		Adjunct	Other	0 °L	0	5%	2% - 9%
Cane Sugar	12		Sugar	Sugar	0 °L	46	5%	2% - 9%
White Wheat	11	American	Grain	Base malt	2.8 °L	40	45%	11% - 68%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	7%	4% - 23%
Wheat	8	Belgian	Grain	Base malt	1.8 °L	38	44%	23% - 64%
Honey Malt	8	Canadian	Grain	Base malt	25 °L	37	4%	2% - 7%
Honey	8		Sugar	Sugar	2 °L	42	19%	2% - 50%

Hops Used In Wheatwine Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cascade	17	7	29%	17% - 50%
Citra	14	11	18%	7% - 48%
Magnum	13	15	43%	6% - 100%
Nelson Sauvin	9	12.5	18%	7% - 50%
Galena	6	13	41%	8% - 67%
Centennial	5	10	21%	6% - 56%
Mosaic	4	12.5	33%	6% - 67%
Amarillo	3	8.6	22%	17% - 33%
Warrior	3	16	64%	43% - 100%
Nugget	3	14	42%	33% - 49%

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
California Ale Yeast WLP001	9	White Labs	Ale	High	Medium	76.5	68°F	73°F
Safale - American Ale Yeast US-05	8	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Dry English Ale Yeast WLP007	4	White Labs	Ale	Med-High	Med-High	75	65°F	70°F
London Ale III 1318	4	Wyeast	Ale	0.1	High	73	64°F	74°F
French Saison 3711	3	Wyeast	Ale	0.12	Low	80	65°F	77°F
British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5	65°F	70°F
English Ale Blend WLP085	2	White Labs	Ale	Medium	Med-High	72.5	68°F	72°F
Denny's Favorite 50 1450	2	Wyeast	Ale	0.1	Low	75	60°F	70°F
American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
American Ale II 1272	1	Wyeast	Ale	0.1	High	74	60°F	72°F
A18 Joystick	1	Imperial Yeast	Ale		Medium High	73	60°F	70°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	5	Fining	Boil	83%	50% - 100%
whirlfloc	4	Fining	Boil	34%	14% - 57%
Calcium Chloride	3	Water Agt	Mash	13%	0% - 38%
Yeast nutrient	2	Other	Boil	47%	14% - 80%
Cinnamon	2	Flavor	Boil	75%	50% - 100%
Lactic acid	2	Water Agt	Mash	78%	57% - 100%
Ascorbic Acid	1	Water Agt	Mash	0%	0% - 0%
SMB	1	Water Agt	Mash	13%	13% - 13%
Gelatin	1	Fining	Secondary	14%	14% - 14%
Yeast Energizer	1	Other	Boil	43%	43% - 43%
Chamomile	1	Herb	Boil	100%	100% - 100%

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