Demeter Wheat Wine

All Grain Recipe

Submitted By: AlleywayRover (Shared)
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Batch Size: 5.48 galStyle: Wheatwine (22D)
Boil Size: 8.03 galStyle Guide: BJCP 2015
Color: 15.8 SRMEquipment: House of Gods Brewery
Bitterness: 48.5 IBUsBoil Time: 120 min
Est OG: 1.109 (25.6° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.033 SG (8.2° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.00 gal Distilled Water Water 1
5.04 g Calcium Chloride (Mash 60 min) Misc 2
3.98 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.41 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
2.15 g Baking Soda (Mash 60 min) Misc 5
13 lbs White Wheat Malt (2.4 SRM) Grain 6
3 lbs Munich Malt (Great Western) (10.0 SRM) Grain 7
3 lbs Vienna Malt (Great Western) (4.0 SRM) Grain 8
1 lbs 4.00 oz Acid Malt (3.0 SRM) Grain 9
1 lbs Caramunich Malt (56.0 SRM) Grain 10
1 lbs Victory Malt (25.0 SRM) Grain 11
8.00 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 12
0.45 g Calcium Chloride (Sparge 60 min) Misc 13
0.36 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 14
0.22 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
0.19 g Baking Soda (Sparge 60 min) Misc 16
1.00 oz Willamette [5.5%] - Boil 60 min Hops 17
2.00 oz Centennial [10.0%] - Boil 30 min Hops 18
2.00 oz Nelson Sauvin [12.0%] - Boil 0 min Hops 19
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 20
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 21

Notes

159 mash in 4.7 ph 156 15 min 4.8 154 30 min Little snafu. Left the areotor going for 3 hours and made a huge foamy mess. Loss about 1qt. Hoping no infection. April 6th Was bad about recording gravities (get better you cad). Assuming a final gravity of 1.030 Pitching a pack of Windsor yeast at bottling just to help things along.

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