Winter’s Wheatwine

Winter’s Wheatwine

(5 gallons/19 L, all-grain)
OG = 1.102  FG = 1.018
IBU = 51  SRM = 9  ABV = 11.4%

Ingredients
12 lbs. (5.4 kg) German wheat malt
3.5 lbs. (1.6 kg) German Pilsner malt
1 lb. (454 g) flaked wheat
1 lb. (454 g) caramel wheat malt (~50 °L)
0.5 lb. (227 g) honey malt
2 lbs. (907 g) white sugar
21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids)
1 oz. (28 g) Citra® hops (5 min.)
1 oz. (28 g) Nelson Sauvin^TM hops (0 min.)
1 oz. (28 g) Motueka^TM hops (0 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a multi-step mash with a mash out. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in all the grains at 104 °F (40 °C) and hold at this temperature for 10 minutes. Raise the temperature by infusion or direct heating to 131 °F (55 °C) for 15 minutes, then raise to 146 °F (63 °C) for 40 minutes, then to 158 °F (70 °C) for 15 minutes. Finally raise to 168 °F (76 °C) for 15 minutes to mash out, recirculating. Sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. 

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. Add the sugar in the last 15 minutes of the boil. After adding the final hops when the heat is turned off, let the wort stand for 20 minutes before chilling. Chill to 66 °F (19 °C). 

Oxygenate, then pitch the yeast or sprinkle two packets of dried yeast. Allow the fermentation temperature to rise to no more than 72 °F (22 °C) until fermentation is complete. Rack and allow the beer to drop bright, using crash cooling or fining if necessary. Prime and bottle condition, or keg and force carbonate.

Winter’s Wheatwine 

(5 gallons/19 L, extract with grains)
OG = 1.102  FG = 1.018
IBU = 51  SRM = 9  ABV = 11.4%

Ingredients
8.5 lbs. (3.9 kg) wheat dried malt extract
1 lb. (454 g) caramel wheat malt (~50 °L)
0.5 lb. (227 g) honey malt
2 lbs. (907 g) white sugar
21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids)
1 oz. (28 g) Citra® hops (5 min.)
1 oz. (28 g) Nelson Sauvin^TM hops (0 min.)
1 oz. (28 g) Motueka^TM hops (0 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Place the grains in a mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off. 

Add the malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. Add the white sugar in the last 15 minutes of the boil.

After adding the final hops when the heat is turned off, let the wort stand for 20 minutes before chilling. Chill to 66 °F (19 °C).

Oxygenate, then pitch the yeast or sprinkle two packets of dried yeast. Allow the fermentation temperature to rise to no more than 72 °F (22 °C) until fermentation is complete. Rack and allow the beer to drop bright, using crash cooling or fining if necessary. 

Prime and bottle condition, or keg and force carbonate.