Hel-hvete wheat wine Recipe

Recipe Info

Recipe Image

Hel-hvete wheat wine

by on
All Grain
21 Liter(s)
31 Liter(s)
120 min
90%
MASH WATER (L) 23 SPARGE WATER (L) 17 Water adjustments: Mash: 5g CaSO4, 5g CaCL2, 2.5g CaCO3 Sparge: 3.2g CaSO4, 3.3g CaCL2

Fermentables

38% - Wheat Malt - DE
3
37
2
Mash
12% - Torrified Wheat - US
1
36
2
Mash
31% - Maris Otter Pale - UK
2.5
38
3
Mash
12% - Dark Munich - DE
1
36
10
Mash
4% - Melanoidin Malt - US
0.3
37
20
Mash
2% - Rice Hulls - US
0.2
0
0
Mash

Hops

Magnum
50
Pellet
Boil
60 min(s)
12
44.9
East Kent Goldings
50
Pellet
Boil
15 min(s)
5.5
10.2

Yeast

White Labs Dry English ale WLP007
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
64
60 min
Mash-Out
Infusion
75
10 min

Special Instructions

1.
Take off 8 liters wort and boil in a separate pot on your stove top, effectively doubling boil time and increasing Mailliard reactions
2.
Pitch and ferment at 17C for 7 days, 19C for 7 days,
3.
Add 50g sherry or PX barrel oak chips in a hop bag, and let sit in fermentor for a week.
4.
Bottle with 4g sugar per liter

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hel-hvete wheat wine
  • 21.00 Gallons Liters Batch Size
  • 31.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.103 OG
  • 1.026 FG
  • 55.1 IBU (tinseth) Bitterness
  • 0.53 BG:GU
  • 8.5° SRM Color
  • 90% Efficiency
  • 10.0% ABV Alcohol
  • 367 per 12oz Calories
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