Takes Two Wheat Wine - Abbey II

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed January 16, 2018

Style: Specialty Beer
Brew Date: September 7, 2008
Yield: 5 gallons
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
BJCP Style Info: Specialty Beer
Info: A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard.

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.

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
Malts and Grains
1.00 pounds Crystal Malt 20L 7.5% of grist
0.38 pounds American Dextrin (Cara-Pils) Malt 2.8% of grist
1.38 pounds Total Grain Weight 10.3% of grist
1 tsp Irish Moss @ 10 minutes  
5 tsp Yeast Nutrient  
1.00 ounces Saaz 5.80% Pellets @ 60 minutes
Type: Bittering
Use: Boil
5.8 AAUs
1.00 ounces Saaz 6.30% Pellets @ 40 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.00 ounces Tettnanger 6.30% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.00 ounces Cascade 6.30% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil
6.3 AAUs
1.50 ounces Cascade 6.30% Pellets
Type: Aroma
Use: Dry Hop
9.5 AAUs
5.50 ounces Total Hop Weight 34.2 AAUs
Total Boil Time: 60 minutes
Name: Belgian Abbey II
Manufacturer: Wyeast
Product ID: 1762
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–75°F
Amount: 2000 ml
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.

Primary: 12 days @ 70° F
Secondary: 20 days @ 70° F
Tertiary: 45 days @ 68° F
Age: 15 days @ 72° F
Takes Two Wheat Wine - Abbey II
Date Brewed:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.093 / 22.2° P  
Brew Day Notes

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