Takes Two Wheat Wine
Specifics
Reference
Style:
Yield: 10 gallons
Reference
Color (SRM/EBC):
8/15.8
Bitterness (Calc): 44 IBU
BU/GU: 0.45
Calories: 319 (12 ounces)
ABV: 10.4%
ABW: 8.1%
OG: 1.097
OG (Plato): 23.1° P
FG: 1.019
FG (Plato): 4.83° P
Real Extract: 8.13° P
App. Atten.: 79.1%
Real Atten.: 64.8%
General Information
Method: Partial Mash
Source: Bruce Buerger Jr
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
12.00 pounds LME - Pilsner 44.9% of grist
12.00 pounds LME - Wheat 44.9% of grist
24.00 pounds Total Extract Weight 89.7% of grist
Reference
Malts and Grains
Non-Fermentables
2 tsp Irish Moss @ 10 minutes (Boil)  
10 tsp Yeast Nutrient (Primary)  
Reference
Hops
2.00 ounces 5.80% Pellets @ 60 minutes
Type: Bittering
Use: Boil
11.6 AAUs
2.00 ounces 6.30% Pellets @ 40 minutes
Type: Bittering and Aroma
Use: Boil
12.6 AAUs
2.00 ounces 6.30% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
12.6 AAUs
2.00 ounces 6.30% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil
12.6 AAUs
2.00 ounces 6.30% Pellets
Type: Aroma
Use: Dry Hop
12.6 AAUs
10.00 ounces Total Hop Weight 62 AAUs
Reference
Yeast
Wyeast Belgian Strong Ale #1388 and Belgian Abbey II #1762 — Liquid — 125 ml each
Procedure

Step TimeNameDescriptionStep Temp
30 min Steep Add 10.00 qt of water and heat to 150.0 F over 2 min 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains
Fermentation
Primary: 10 days @ 70° F
Secondary: 20 days @ 70° F
Age: 28 days @ 68° F
Notes

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.

print recipe Output to Beer XML