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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 2389
Wheatwine
5 gal 11.49% 63.89 1.111 1.024
BIAB 1862
Great White Goose Wheatwine
5.25 gal 10.33% 53.18 1.105 1.026
All Grain 1354
Grape Wheatwine
37.9 L 10.9% 68.71 1.098 1.015
All Grain 1303
22D. Wheatwine
1 gal 10.64% 49.27 1.108 1.027
All Grain 1240
Grape Wheat Wine
10 gal 10.61% 72.24 1.099 1.018
All Grain 1168
Grapey Wheat Wine
10 gal 10.1% 64.65 1.096 1.019
All Grain 977
1
5 gal 10.24% 53.78 1.102 1.024
All Grain 938
Old Mosaic
5.5 gal 8.08% 38.18 1.083 1.022
BIAB 932
Montes Mission
6 gal 2.92% 0 1.029 1.006
All Grain 891

Newest Wheatwine Recipes

Title Size ABV IBU OG FG Color Method Views
Mighty Fine Wheatwine
3.5 gal 9.73% 54.9 1.096 1.022
All Grain 9
Kesävehnä
21 L 5.95% 38.56 1.058 1.013
All Grain 13
Barrel Aged Maple Pecan Wheatwine
5.5 gal 10.59% 52.13 1.100 1.019
All Grain 26
Wheat Wine
21 L 9.37% 69.48 1.093 1.021
All Grain 31
Wheat Wine - Name Pending
40 L 8% 37.69 1.092 1.031
All Grain 84
Wheatwine
17 L 10.48% 59.95 1.087 1.012
extract 52
Wheatwine
5.5 gal 11.6% 72.66 1.109 1.021
All Grain 116
American Wheatwine
25 L 8.76% 59.69 1.083 1.017
All Grain 87
Wheatwine
4 L 9.38% 53.81 1.081 1.010
BIAB 80
Vinho de Trigo de Verão
60 L 8.25% 32.38 1.084 1.021
All Grain 113

Fermentables Used In Wheatwine Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Rice Hulls 23 Adjunct other 0°L
0 4% 2% - 9%
American - Wheat 21 American Grain base malt 1.8°L
38 46% 25% - 68%
United Kingdom - Maris Otter Pale 19 United Kingdom Grain base malt 3.75°L
38 20% 5% - 76%
American - Pale 2-Row 19 American Grain base malt 1.8°L
37 39% 11% - 100%
Cane Sugar 16 Sugar sugar 0°L
46 5% 2% - 9%
American - White Wheat 15 American Grain base malt 2.8°L
40 49% 11% - 79%
Canadian - Honey Malt 14 Canadian Grain base malt 25°L
37 4% 2% - 7%
American - Vienna 13 American Grain base malt 4°L
35 22% 2% - 42%
German - Melanoidin 13 German Grain roasted malt 25°L
37 3% 1% - 8%
German - Wheat Malt 12 German Grain base malt 2°L
37 40% 24% - 60%

Hops Used In Wheatwine Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 26 15 39% 5% - 100%
Cascade 23 7 29% 15% - 50%
Citra 17 11 22% 7% - 65%
Nelson Sauvin 13 12.5 20% 7% - 67%
Centennial 9 10 28% 6% - 100%
Warrior 7 16 50% 33% - 100%
Hallertau Mittelfruh 6 3.75 32% 26% - 50%
Nugget 6 14 42% 33% - 49%
Motueka 5 7 29% 14% - 56%
Saaz 4 3.5 42% 20% - 80%

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 13 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 4 Wyeast Ale 0.1 High 73% 64°F 74°F
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°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
White Labs - British Ale Yeast WLP005 2 White Labs Ale Medium High 70.5% 65°F 70°F

Other Ingredients Used In Wheatwine Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 11 Water Agt Mash 11% 0% - 50%
Calcium Chloride (dihydrate) 10 Water Agt Mash 26% 0% - 100%
Whirlfloc 6 Water Agt Boil 29% 1% - 57%
Lactic acid 5 Water Agt Mash 91% 57% - 100%
Irish Moss 4 Fining Boil 79% 50% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 10% 0% - 29%
Phosphoric acid 3 Water Agt Mash 59% 1% - 99%
Magnesium Chloride 2 Water Agt Mash 0% 0% - 0%
Epsom Salt 2 Water Agt Mash 9% 0% - 17%
Wyeast - Beer Nutrient 1 Other Boil 33% 33% - 33%

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