Takes Two Wheat Wine - Abbey II
Specifics
Reference
Style:
Brew Date: September 7, 2008
Yield: 5 gallons
Reference
Color (SRM/EBC):
8/15.8
Bitterness (Calc): 44 IBU (Daniels)
BU/GU: 0.47
Calories: 308 (12 ounces)
Conditioning: Bottles
ABV: 9.5%
ABW: 7.4%
Bottling ABV: 10%
Batch No: 1
OG: 1.093
OG (Plato): 22.22° P
Reading 1: 1.024  (12 days)
Reading 2: 1.024  (65 days)
FG: 1.022
FG (Plato): 5.58° P
Real Extract: 8.59° P
App. Atten.: 74.9%
Real Atten.: 61.4%
Status: Bottled
General Information
Method: Partial Mash

Per our friends at Beer Advocate - "A somewhat recent and over-looked American strong ale, the Wheatwine (or Wheat Wine) is akin to a Barleywine in strength, but contains a large portion of wheat malt; upwards of 50%. The wheat provides a soft and fluffy mouthfeel. Color and bitterness varies."

If entered into a BJCP sanctioned competition it would have to be declared as an American Barleywine base style but with a significant wheat malt base. 

Made the same base but put Belgian Abbey II (Wyeast Labs #1762) into one carboy and put Belgian Strong Ale (Wyeast Labs #1388) into the other.  Bottled in 22 oz bomber bottles so it only takes two and you're well on your way.

The original 10 gallon base recipe can be found here.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
6.00 pounds LME - Pilsner 44.8% of grist
6.00 pounds LME - Wheat 44.8% of grist
12.00 pounds Total Extract Weight 89.7% of grist
Reference
Malts and Grains
Non-Fermentables
1 tsp Irish Moss @ 10 minutes  
5 tsp Yeast Nutrient  
Reference
Hops
1.00 ounces 5.80% Pellets @ 60 minutes
Type: Bittering
Use: Boil
5.8 AAUs
1.00 ounces 6.30% Pellets @ 40 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.00 ounces 6.30% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.00 ounces 6.30% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.50 ounces 6.30% Pellets
Type: Aroma
Use: Dry Hop
9.5 AAUs
5.50 ounces Total Hop Weight 34.2 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Abbey II
Manufacturer: Wyeast
Product ID: 1762
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–75°F
Amount: 2000 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6.6%
Special Procedures

The fermentation stopped at 1.024 and 68°F so I put the carboy in my brew pot, added some water, and put a fish tank heater in there to raise the temperature to 72°F.  Fermentation has started again and I'm targeting 1.018.

Fermentation
Primary: 12 days @ 70° F
Secondary: 20 days @ 70° F
Tertiary: 45 days @ 68° F
Age: 15 days @ 72° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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