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T-Boone's Wheat Wine Ale
Specialty Beer • All Grain • 5.5 gal
Working on a wheat wine, this style is new to me.
July 31, 2012 am 09:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6 lbs
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 10 lbs
White Wheat Malt; Canada Malting
White Wheat Malt; Canada Malting
Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1.5 oz
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Vanguard - 5.8 AA% pellets; boiled 15 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 1 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Using a Belgian yeast to give it an estery, tart taste. Dry hop with 1oz./ea. of Williamette & Cascade and age for 2 months as cold as possible.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.019 | 0.995 - 1.035 | |
| Color: | 13.5 SRM | 1 - 50 | |
| Alcohol: | 10.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 103.1 IBU | 0 - 100 | |
Discussion
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