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Strong American Ale - Wheatwine

BJCP Style Guide

Top 10 Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
Wheat wine
24 L 11.53% 45.78 1.127 1.039
All Grain 3195
Hidden Hands - Cascara Wheat Wine
395 L 10.58% 57.28 1.094 1.013
All Grain 2167
Wheatwine
5 gal 11.49% 63.89 1.111 1.024
BIAB 1625
Great White Goose Wheatwine
5.25 gal 10.33% 53.18 1.105 1.026
All Grain 1236
Grape Wheatwine
37.9 L 10.9% 68.71 1.098 1.015
All Grain 1189
22D. Wheatwine
1 gal 10.64% 49.27 1.108 1.027
All Grain 1168
Grape Wheat Wine
10 gal 10.61% 72.24 1.099 1.018
All Grain 1080
Grapey Wheat Wine
10 gal 10.1% 64.65 1.096 1.019
All Grain 895
1
5 gal 10.24% 53.78 1.102 1.024
All Grain 860
Old Mosaic
5.5 gal 8.08% 38.18 1.083 1.022
BIAB 856

Newest Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
Wheatwine
5.5 gal 11.6% 72.66 1.109 1.021
All Grain 2
American Wheatwine
25 L 9.22% 57.96 1.088 1.017
All Grain 20
Wheatwine
4 L 9.38% 53.81 1.081 1.010
BIAB 33
Vinho de Trigo de VerĂ£o
60 L 8.25% 32.38 1.084 1.021
All Grain 72
wheat wine
5.5 gal 11.62% 63.56 1.107 1.018
All Grain 27
2019 Wheatwine
10.5 L 11.23% 33.76 1.108 1.023
All Grain 45
Wheatwine / NEIPA Partigyle
5.5 gal 12.95% 128.71 1.132 1.033
All Grain 42
Wheatwine
5.5 gal 8.83% 70.61 1.087 1.020
All Grain 49
Some Like It Hot
5.5 gal 12.8% 48.8 1.124 1.027
All Grain 53
rye wine mock 3
5.5 gal 13.55% 69.19 1.111 1.008
All Grain 41

Fermentables Used In Wheatwine Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Wheat 20 American Grain base malt 1.8°L
38 47% 25% - 68%
American - Pale 2-Row 20 American Grain base malt 1.8°L
37 39% 11% - 100%
Rice Hulls 20 Adjunct other 0°L
0 5% 2% - 9%
United Kingdom - Maris Otter Pale 18 United Kingdom Grain base malt 3.75°L
38 21% 5% - 76%
American - White Wheat 15 American Grain base malt 2.8°L
40 48% 11% - 79%
Cane Sugar 15 Sugar sugar 0°L
46 5% 2% - 9%
Canadian - Honey Malt 13 Canadian Grain base malt 25°L
37 4% 2% - 7%
German - Wheat Malt 12 German Grain base malt 2°L
37 41% 24% - 60%
Flaked Wheat 12 Adjunct raw 2°L
34 13% 4% - 45%
American - Vienna 10 American Grain base malt 4°L
35 22% 2% - 42%

Hops Used In Wheatwine Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 23 7 29% 15% - 50%
Magnum 22 15 35% 6% - 100%
Citra 16 11 21% 7% - 65%
Nelson Sauvin 13 12.5 20% 7% - 67%
Centennial 10 10 30% 6% - 100%
Warrior 7 16 50% 33% - 100%
Hallertau Mittelfruh 6 3.75 32% 26% - 50%
Nugget 5 14 41% 33% - 49%
Galena 5 13 37% 8% - 58%
Motueka 5 7 29% 14% - 56%

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 18 Fermentis / Safale Ale .095 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 - French Saison 3711 3 Wyeast Ale 0.12 Low 80% 65°F 77°F
Wyeast - London Ale III 1318 3 Wyeast Ale 0.1 High 73% 64°F 74°F
Omega Yeast Labs - Hornindal Kveik OYL-091 2 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - English Ale Blend WLP085 2 White Labs Ale Medium Med-High 72.5% 68°F 72°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

Other Ingredients Used In Wheatwine Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Calcium Chloride (dihydrate) 10 Water Agt Mash 26% 0% - 100%
Gypsum 9 Water Agt Mash 9% 0% - 50%
Whirlfloc 6 Fining Boil 29% 1% - 57%
Lactic acid 4 Water Agt Mash 100% 99% - 100%
Irish Moss 4 Fining Boil 79% 50% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Sparge 1% 0% - 1%
Phosphoric acid 2 Water Agt Mash 66% 1% - 99%
Wyeast - Beer Nutrient 1 Other Boil 33% 33% - 33%
Epsom Salt 1 Water Agt Mash 0% 0% - 0%
Slaked Lime 1 Water Agt Mash 0% 0% - 0%

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