6 Great Lakes Brewing News • December/January 2017-18 YOUR SOURCE FOR HOMEBREW SUPPLIES FOR OVER 15 YEARS! • WINE KITS • BEER KITS • GRAIN • HOPS • BREWING EQUIPMENT • WINE MAKING EQUIPMENT MANY KITS IN STOCK AND OTHERS AVAILABLE ON ORDER By Andrew Gersten When it gets cold and the snow starts blowing outside, my thoughts turn to big beers. You can find an assortment of high alco-hol beers throughout the year these days, but cold weather makes beer lovers more likely to want one. So this time around I thought we might go with a wheat wine. It’s a style that you’re starting to see more often. Wheat wines, like their cousins barley wines, are great winter beers. Higher in alcohol and loaded with malt, they are also great beers to watch (and taste!) as they age. The malt bill for this style can be quite simple, but it can also be somewhat complex depending on what you are looking for in the finished beer. For our beer, just a little complexity will do. I prefer Briess pale malt for the base of the beer. Then Briess white wheat malt. I use at least 50% wheat, but you can use more if you want. If you’re worried about sticking, it’s a good idea to use some rice hulls. To give the beer Homebrewing: Wheat Wine some breadiness and maltiness, I like to use a little Belgian aromatic malt, and some light crystal malt. To balance out all the malt, we are going to choose a single type of hop throughout the hopping schedule. The Northwest hop Crystal has a strong hoppy bite and a very pleasant flavor and aroma, so it makes a good dual pur-pose hop. To handle the fermenta-tion I like to use my house ale yeast, White Lab’s California V. Wyeast 1056 or 1272 yeasts would also work well. I always make sure I have a good healthy amount of yeast—you may want to make a starter—and make sure to give the wort plenty of oxygen. I ferment it at about 68° F. Keep it fairly cool to produce a nice ester profile as that will help with a clean fermentation and with keeping the higher alcohols down. After primary fermentation, transfer to a secondary, cool to near 32° for four weeks (longer at warmer temperatures), then bottle or keg. Try to let it age a little while. Prost! Wheat Wine O.G.1.104; F.G. 1.026 IBUs = 47 Alcohol = 10.23%/vol Malt bill 8# pale malt 13# wheat malt 2# Belgian aromatic malt 1# caramel 15 Hops 1oz Crystal 4.3 aau (75 min) 1oz Crystal 4.3aau (20 min) 1oz Crystal 4.3aau (10min) 2oz Crystal 4.3aau whirlpool Get Harold Sperazza’s 3-part series and start your own hop garden! Send your name, address, $5.00 (cash, check or m.o.) and a note saying... to: Brewing News 571 South Park Ave. Buffalo, NY 14204 Process Mash grain with hot water to achieve a temperature of 152°. Hold it for 60 minutes or until conversion is complete. Sparge and collect 7.5 gallons. When you reach boil add hops and boil 75 min. At 20 minutes before knock out add more hops, last 10 minutes add Irish moss, yeast nutrient (servomyces), and more hops. Once boil is over, whirlpool and add your last hop addition. Cool and transfer to fermenter. Aerate and pitch yeast. After primary fermentation, transfer to secondary, then cool to 32° or as cold as you can get it for 3-4 weeks, or till clear. Transfer to keg or bottles, carbonate to 2.6 vol/CO2 and enjoy.