Wheatwine Recipe - Painkiller

Recipe Info

Recipe Image

Painkiller

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
Wheatwine

Fermentables

58% - Floor-Malted Bohemian Wheat - DE
15
38
1
Mash
15% - Floor-Malted Bohemian Pilsner - DE
4
38
1
Mash
15% - British Golden Promise
4
34
2
Mash
4% - Honey Malt - CA
1
37
25
Mash
4% - Rice Hulls
1
0
0
Mash
4% - Table Sugar - Sucrose - US
1
46
0
Late

Hops

Magnum (US)
3
Pellet
Boil
90 min(s)
13
68.5

Yeast

White Labs San Diego Super Yeast
79%

Other Stuff

American Oak Chips
1
oz
Secondary
Maple Syrup
4
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak Chips in Maple Bourbon then rest on beer for 9 months.

Tasting Notes (2)

Knapp85

Tasted on 9/21/2019 by Knapp85

Notes:

Added 1 pound of Table Sugar to boost the gravity to 1.092 today. Really just hoping to get this thing around 10%

Knapp85

Tasted on 9/17/2019 by Knapp85

Notes:

OG only came out to 1.072, tested on two different hydrometers. Added 2 lbs of Maple Syrup to boost the OG to what should now be around 1.082. It should probably be higher yet because of the amount of hops in it.

Recipe Facts

Painkiller
Wheatwine
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.143 OG
  • 1.030 FG
  • 68.5 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 7.5° SRM Color
  • 75% Efficiency
  • 14.6% ABV Alcohol
  • 531 per 12oz Calories
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