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    46 views5 pages

    Wheat Wine

    Uploaded by

    Juan Cruz

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
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    @ STYLE PROFILE A SOPHISTICATED WINTER SIPPER Brewing wheatwine at home BY GORDON STRONG Many examples play up the “wine” angle and seek strong aromatics anda lean body rather than being a malt bomb, but interpretations vary widely. WHEATWINE ay THE NUMBERS +++ 1080-1120 +1,016-1,050 3 8-15 Bu: css co 30260 B12 Photo by Chtes A Paterinages Pls ost homebrewers are quite familiar with barleywine,a very strong ale with English roots and ‘modern American craft interpretations. However, many have not heard of wheatwine, its quirky craft cousin. AS with many wheat beers, a grist of at least half wheat mattis typical, but a Wheatwine is not just a barleywine with a higher percentage of wheat. I's quite a bit more sophisticated than that. Many examples play up the “wine angle and seek strong aromatics and a lean body rather than being a malt bomb, but interpretations vary widely. Stan Hieronymus writes in Brewing with Wheat that wheatwine has its ori- gins in modem American craft brewing, but that it was nat intentional. A happy accident produced a higher gravity American wheat ale. The first modern commercial version is credited to Rubi on Brewing Company (Sacramento, Galifornia) in 1988, but many breweries now produce it asa limited edition winter release. Some examples are vin tage-dated and oak-aged, suggesting ‘they likely will continue to improve with age. The 2015 Beer ludge Certification Program (BICP) Style Guidelines in cludes Wheatwine as style 22D, part of ‘the Strong American Ale category that also includes double IPA, American strong ale, and American barleywine So you can correctly infer that higher alcohol levels are a major component of the style. SENSORY PROFILE \Wheatwines made like American bar- leywines with half the pale malt swapped out for wheat malt will often be indistinguishable from barleywines. Abiscuity or bready character might 30 DEcEMRe® 2015 aREW YOUR OWN suggest to tasters that an English base malt was used, or that some flaked grains were added to increase the body ‘and mouthfeel. While American barley: wines can also vary widely, many have strong caramel, toasty, or bready fla- vors,and many feature aggressive ‘American hop varieties (often with cit: ‘sy, piney. or resiny qualities). think both of these qualities are out of place ina wheatwine, but you can likely find ‘examples made this way. ‘Wheatwine is more of a scaled up ‘American wheat beer than a wheat barleywine,so the main malt flavors are the grainy, bready flavor of wheat with 3 more dextrinous body, \Wheatwines tend to be more attenu: ated than barleywines, giving them a drier finish. The increased body pro- vides a filling sensation but this is usually not accompanied by a syrupy (oF sugary sweetness, The aromatic qualities of \wheatwine features hops less promi- rently than a barleywine, which allows some of the bready, wheaty aromas to bbe enjoyed. Hops can be of any variety but milder floral, spicy, and fruity vari ‘ties tend to play better than more aggressive choices. Likewise, the matt ‘can have some additional character, ‘but not at the expense of masking the bready wheat flavors. Light caramel, ‘toast, or honey qualities can adé com- plexity while complementing the base wheat character Hop bitteress levels are wide ‘open, and often suit the brewer's per- sonal preferences. | prefer moderate |8Us, but the balance can be low to high. The bitterness shouldn't be low ‘enough that the beer is perceived to be ‘sweet, but shouldnt be so high that tthe wheat flavors are overpowered, Higher IBU levels are fine if the beer is intended to be aged, since bitterness WHEATWINE (S gallons/19 alt-grain) 0G=1.108 FG=1018 [BU +48 SRM=9 ABV= 13.2% INGREDIENTS 413 los. (5.9 kg} German wheat malt 275 tbs, (1.25 kg) German Pilsner matt 2.75 tbs. (1.25 kg) Simpsons Golden Promise™ mait 13 02, (0.37 kq) honey malt 14 ibs (0.64 kg) white sugar (45 min) 444 AAU German Magnum hops (60min) (1.02/28 g at 14.4% alpha acids) 8.25 AAU Citra® hops (5 min) (075 02/21 g at 11% alpha acids) 9.75 AAU NZ Nelson Sauvin hops (1 min) (0.75 62/21 9 at 13% alpha acids) 5.28 AAU NZ Motueka hops (0 min) (075 02/21 g at 7% alpha acids) White Labs WLPOO1 (California Ale) or Wyeast 1056 (American Ale) or Fermentis US-05 yeast cup com sugar (iF priming) STEP BY STEP Two or three days before brew day, make a 2-qt.(2-L) yeast starter, aerating the wort thoroughly (orefer- ably with oxygen) before pitching the yeast ‘On brew day, prepare your ingre- ints; mill the grain, measure your hhops,and prepare your water This recipe uses reverse osmosis (RO) water. Add % tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature, Add 1 tsp. cal- cium chloride (CaCl,) to the mash, This recipe uses a multi-step mash with a mashout. On brew day.mash inall the grains at 104 °F (40°C) in 22 ats. (21 L) of water and hold this, ‘temperature for 10 minutes, Raise the temperature by infusion or direct heading to 131 °F (55 °C) for STYLE PROFILE RECIPES @ 15 minutes, then ralse to 146 (63 °C) for 40 minutes, then to 158 °F (70-°C) for 15 minutes. Finally raise to 168 °F (76 °C) for 15 min- ‘utes to mashout, recirculating, This step mash helps provide a more _attenuative wort and improves clar- ity Fly sparge with 168 °F (76 °C) water until 65 gallons (25 L) of wort is collected Boil the wort for 90 minutes, ‘adding the hops at times indicated in tie recipe. Add the sugar in the Last 15 minutes of the boil. After adding the final hops when the heat is tured off, let the wort stand for 120 minutes before chilling the wort. ‘This technique is called a hop stand ‘and will add flavor, aroma, and some bitterness from the flameout hops. Chill to 66 °F (19 °C). ‘Oxygenate, then pitch the yeast starter Allow fermentation tempera ture to rise to no more than 72 °F (22°C) until fermentation is com- plete. Rack and allow the beer to

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