What’s Up Wheatwine

(5 gallons/19 L, all-grain)
OG = 1.093  FG = 1.025 
IBU = 64  SRM = 16  ABV = 9%

Ingredients
10 lbs. (4.5 kg) white wheat malt 
4 lbs. (1.8 kg) North American 2-row pale malt 
2 lbs. (0.91 kg) Munich malt (10 °L)
1.5 lbs. (0.7 kg) caramel malt (80 °L)
1 lb. (0.45 kg) cane sugar
1.5 lbs. (0.7 kg) rice hulls   
12 AAU Centennial hops (60 min.) (1 oz./28 g at 12% alpha acids)
12 AAU Centennial hops (15 min.) (1 oz./28 g at 12% alpha acids)
1⁄2 tsp. yeast nutrients (15 min.)
LalBrew Nottingham Ale, Wyeast 1028 (London Ale), or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash grains at 152–153 °F (67 °C) with 5 gallons (19 L) of water — first adding about a quarter of the rice hulls then the malt, mixing in the remainder of the hulls as evenly as possible. At 60 minutes (or longer if a starch-iodine test is negative) start run off and sparge with water at 175–180 °F
(79–82 °C) to collect 7 gallons (26.5 L) of wort. Add the sugar. Bring the wort to a boil adding the first hops after 30 minutes. Keep boiling until the volume of wort is 5.75 gallons (22 L) of hot wort in your kettle, approximately 90 minutes total. The goal is to have 5.25 gallons of cool wort in the fermenter, losing 1 qt. (1 L) to thermal contraction and another 1 qt. (1 L) to trub. Give the wort a long stir to create a whirlpool after turning off the heat and allow to settle for 10 minutes. 

Cool to 68 °F (20 °C), aerate wort if using a liquid yeast, and then pitch the yeast. Ferment 10–14 days at about 68 °F (20 °C) and then rack to secondary for 2–3 weeks to cool condition at cellar temperatures (roughly 55 °F/12 °C). Bottle with priming sugar or keg and force carbonate to 2.2 v/v. Preferably, you should age this beer for at least three more months.

What’s Up WheatWine

(5 gallons/19 L, extract with grains)
OG = 1.093  FG = 1.025 
IBU = 64  SRM = 16  ABV = 9%

Ingredients
8 lbs. (3.6 kg) wheat dried malt extract 
1 lb. (0.45 kg) Munich dried malt extract
1.5 lbs. (0.7 kg) caramel malt (80 °L)
1 lb. (0.45 kg) cane sugar
12 AAU Centennial hops (60 min.) (1 oz./28 g at 12% alpha acids)
12 AAU Centennial hops (15 min.) (1 oz./28 g at 12% alpha acids)
1⁄2 tsp. yeast nutrients (15 min.)
LalBrew Nottingham Ale, Wyeast 1028 (London Ale), or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Begin by heating 5 gallons (19 L) water. Place crushed grains in muslin bag and submerge in the kettle as the water heats up. When the water reaches 170 °F (77 °C) remove grain bag, allowing it to drip into the kettle. Turn off heat and stir in to dissolve sugar and dried malt extract in the kettle. Be sure that all of it is dissolved before turning heat back on. Bring wort to a boil, then add the first hop addition and boil for 60 minutes. At the end of the boil, turn off heat then give the wort a long stir to create a whirlpool and allow to settle for 10 minutes.

Cool to 68 °F (20 °C) and top off to 5.25 gallons (20 L). Aerate wort if using a liquid yeast, and then pitch the yeast. Ferment 10–14 days at about 68 °F (20 °C) and then rack to secondary for 2–3 weeks to cool condition at cellar temperatures (roughly 55 °F/12 °C). Bottle with priming sugar or keg and force carbonate to 2.2 v/v. Preferably, you should age this beer for at least three more months.