Wheat Wine - Beer Recipe - Brewer's Friend

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Wheat Wine

326 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Wheatwine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Reevesie
Calories: 326 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday November 27th 2020
1.101
1.001
13.1%
33.3
6.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Wheat11 lb Wheat 38 1.8 42.3%
7 lb Bairds - Maris Otter Finest Ale Malt 7 lb Maris Otter Finest Ale Malt 37.7 2.5 26.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 7.7%
6 lb Crabapple6 lb Crabapple - (late fermenter addition) 3.85 0 23.1%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Comet1 oz Comet Hops Pellet 9.4 Boil 90 min 25.28 18.2%
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 15 min 8.05 27.3%
3 oz Crystal3 oz Crystal Hops Pellet 4.3 Whirlpool at 212 °F 30 min 54.5%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Fining Boil 90 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Mash 153F, 10 hrs. 131F Strike 168 °F 150 °F 120 min
2.5 gal Batch Sparge 145 °F 160 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains (equipment estimates 8.99 g | 36 qt) 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 3.09 g | 12.4 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

10/23/21-Tasted it before moving into the keg and it was overly Brett, not enough tart. Very tannic from the crabapples. I added about 1/2G of the Flander's Red to balance it out and add some tart. Should be ready to bottle over the Thanksgiving weekend for the 12BOC bottle share.
6/5/21-Tasted the gravity sample (1.014) on its way to the 6# of crabapples and sour culture. Really nice. Like a barley wine, but not so malty. The bitter is subdued but present. Lemony-floral, too. Nice!
5/23/2021-Started boil, sparge. Had almost 2 gallons left over (using for yeast starters. Boil went smooth, reflectix is doing its job. Starting gravity came out right, final gravity for some reason came out 10 pts lower. I think it's a mistake, as the sparge wort is 1.077, so I am adjusting my number.
5/22/2021-Filtered H2O, ground grain, heating strike H2O, will mash overnight (~12 hours or so). Did calcs for minerals and acidity, so added 4 tsp. of 75% phosphoric to mash/sparge H2O, but no minerals at all, just Chlorine filtration & Campden.

Secondary with sour culture on 6# of peeled and cored crabapples.

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  • Last Updated: 2021-10-23 21:24 UTC