How To Brew Wheatwine: Liquid Golden Grains of Strong Ale Artistry

Wheatwine is a style that was created purely by accident. The story goes that Phil Moeller and a friend wanted to brew a barleywine.

While they were adding the grain, either a miscalculation or just a simple mistake took place and too much wheat was added to the water. 

Resourcefulness 

As any good resourceful brewer or homebrewer would do, they decided to ride it out and see what could come of their little mishap.

After fermentation took place, the guys were pleasantly surprised and pleased with their little mistake. 

First Commercial Example

Later that year, Moeller became the brewmaster for a new brewery in Sacramento, California called Rubicon Brewery. Moeller remembered his brewing blunder from earlier in the year and share it with the rest of the world.

In the end the result was a rich, deep, and complex beer. Rubicon’s Winter Wheat Wine became the first commercial example of the style. It grew in popularity throughout the 1990s. 

Bringing Home the Hardware

In 2006 this beer won gold in the Great American Beer Festival (GABF) and also won silver in 2009. This beer was given a gold medal at the World Beer Cup in 2008. It was once again a contender in 2016, as a vintage version of this beer won bronze for “aged beer” category in GABF.

Although sadly the brewery closed down in 2017, it did inspire many brewers to brew up their own versions of this style.

A Homebrewers Style

With so little commercial examples of this beer, this style lends itself to being a great beer to brew as a homebrewer. It certainly can be enjoyed fresh.

This beer is also really enjoyable after it has aged for a bit. A beer which can be enjoyed around a camp fire in the fall or after being out in the snow. 

Style Profile for Wheatwine

Appearance

Wheatwine will range from gold to a nice rich amber in color. This style usually has reddish highlights. Some chill haze will exist, but will disappear as the beers warms.

The beer is topped by a creamy, off-white head with low to medium heights and good retention. Due to the high alcohol content, the beer will develop “legs” when the glass is swirled.  

Aroma

The malt character of this style is moderate to strong. The aroma of bread with subtle caramel and honey notes are detectable. A mild hop profile is present.

Minimal levels of diasetyle are acceptable, but not a requirement for the style. Low, clean alcohol aromas and low to moderate fruity notes are acceptable. Banana and/or clove aromas are not acceptable for the style.

Flavor

Strong malt presence with a medium to medium-high wheat backbone is what this style is known for. Low to moderate notes of bread, honey, and caramel.

Hop bitterness will range from low to medium.

Although this style is known for being malt forward, some fruitness can be present, usually taking on a dried fruit taste. Some light alcohol notes can bring some warmth and complexity to the beer.

Overall, the beer should be clean and smooth on the palate.  

Mouthfeel

Full-bodied and even chewy with a velvety texture. Alcohol warmth should be noticeable but smooth.

Beer should not be syrupy and under-attenduated. Carbonation may be low to medium. 

Food Pairing

Wheatwines pair well with bold, robust meals such as sweet, rich caramelized flavors like roasted duck, pork chops, Mexican, Jamaican, Asian dishes, and sausage.

Pungent cheeses such as blue, Limburger, and Munster cheese all pair well. As for desserts, fruity desserts and/or caramel desserts really pair well.

Tips for Brewing your own Wheatwine

Grain

A starting point for the base grain is malted wheat, which will end up being 60% of the grain bill. Rice hauls will be a must in this recipe as to not have one of those dreaded stuck sparges.

Add around five pounds of either 2-Row or Vienna malt. Vienna malt will add just enough complexity to the grain bill.

The grain bill will be round off by some Caramunich, Maris Otter, and some Melanoidin malt to add some bready, biscuity components. 

Hops

A high alpha American hop should be used at the start of the boil. Go as high as 65 IBUs when considering your bittering hop. This will help to round out the flavor of this beer and assist in making the beer less sweet. 

Some aroma hops at around the ten minute mark and then an aroma charge at flameout will help.  

Yeast

London Ale III Wyeast 1318 can be the yeast used for your Wheatwine. The yeast that is chosen should not be a super attenuating yeast.

A bone-dry finish is not what you are looking for with this beer. 

Wheatwine By the Numbers

• Color Range: 8 – 16 SRM
• Original Gravity: 1.080 – 1.120 OG
• Final Gravity: 1.016 – 1.030 FG
• IBU Range: 30 – 60
• ABV Range: 8.0 – 12.0%

Wheatwine Recipe

Grain

• 47 %              9 lbs.             White Wheat malt  
• 42 %              8 lbs.             2-Row Malt
•   6 %              1 lb.               Caramunich I
•   5 %              1 lb.               Honey

 Hops

• 1.00 oz         Magnum – Boil – 60 min
• 1.00 oz         Hallertau – Boil – 5 min
• 1.00 oz         Nelson Sauvin – Boil –  0 min 

Yeast

• 1.0 pkg   American Wheat Ale  Wyeast #1010

Instructions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

Save this for Later

Frequently Asked Questions

What is Wheat Wine and How Does it Differ from Barley Wine?

Wheat wine, often stylized as wheatwine, is a style of beer that is characterized by a significant proportion of its fermentable extract derived from wheat, unlike traditional beers that primarily use barley.

Wheat wine is generally rich, malty, and has a sweet profile which distinguishes it from barley wine which has a more pronounced hop bitterness.

Both are high in alcohol content but the wheat in wheat wine provides a lighter, somewhat bready or nutty character, contrasting the more caramel or toffee-like character of barley wines.

How is a Wheat Wine Recipe Different from Other Wheat Beer Recipes?

A wheat wine recipe is distinct primarily due to its high wheat content and higher alcohol by volume (ABV) when compared to other wheat beer recipes like Hefeweizen or American Wheat Beer.

While most wheat beers may have a wheat content ranging from 30% to 50%, wheat wine recipes often contain 50% or more wheat.

Additionally, the brewing process for wheat wine involves a longer fermentation and aging period to develop its unique flavor profile and high alcohol content.

Can Other Grains be Incorporated in Wheat Wine Making?

Yes, while wheat is the dominant grain in wheat wine making, other grains like barley can also be included in the recipe. The inclusion of other grains can help achieve a desired flavor, color, or even alcohol content.

For instance, a barley wine recipe might be adapted to include a significant portion of wheat, merging the characteristics of both barley and wheat in the resultant beer.

What are Some Variations in Wheat Wine Recipes?

Wheat wine recipes can vary widely in terms of the specific strains of yeast used, the proportions of wheat to other grains, and additional flavoring agents.

For example, a cherry wheat beer recipe might incorporate cherry puree for a unique flavor twist. Similarly, a Dunkelweizen recipe might inspire a darker, more robust wheat wine variation by incorporating dark malts.

How Can One Customize a Wheat Wine Recipe for Winter?

A winter wheat beer recipe for wheat wine might include spices traditionally associated with the winter season, such as cinnamon, nutmeg, or cloves.

Additionally, experimenting with higher alcohol content or adding winter fruits like cranberries can also provide a seasonal twist to the traditional wheat wine recipe.

This customization not only brings in a seasonal flavor but also may offer a warmer, more comforting brew during the cold months.