How to Brew: Wheatwine


What is wheatwine? According to the BJCP guidelines (2021), it is “a richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body”

BJCP Category22D
Original Gravity (OG)1.080–1.120
Final Gravity (FG)1.016–1.030
Color (EBC/SRM)6–14 SRM

One Way to Brew A Wheatwine

Wheatwines aren’t very easy to find, so let’s brew one! This one is aptly named, “Labor of Love”.

This wheatwine recipe is heavy on wheat malt, so if you brew this, you’ll want to add a lot of rice hulls and stir often during the mash. Brewing this beer is definitely a labor of love.

You can find the recipe on Brewfather using this link.

Batch Vital Statistics

Batch Volume19 L
ABV10.6 %
Color24 EBC
Boil Time60 minutes

Labor of Love


Water Profile


To reach the target water profile, I added half of a Campden tablet, 3.5 g calcium chloride, 2.2 g magnesium sulfate, 2.3 g calcium sulfate, 0.9 g sodium bicarbonate, and 4.5 mL lactic acid to my source water.

After heating the water to 70 °C, a portion was removed to reserve as sparge water. The remaining heated water was added to a beverage cooler that has been converted into a mash tun.


60%511Wheat Malt
(I had two different wheat malts in my inventory,
so I used 6 lbs of Avangard Wheat malt,
and 5 lbs of Briess White Wheat malt)
27%2.275Vienna Malt
5%454 g1Maris Otter Malt
5%454 g1Weyermann Caramunich I
3%270 g9.5 ozWeyermann Melanoidin

Mash Profile

Milled grains were slowly added to the strike water while thoroughly stirring the grain into the water to ensure all of the grain was wet.

After 10 minutes into the mash, I took an aliquot and cooled the sample to 18 °C. The pH measured 5.24.

Saccharification Rest6515090

NOTE: If you brew this recipe, use a lot of rice hulls to aid in filtration. You’ll thank me later!

With a lot of wheat malt in this recipe, the mash tends to get really gummy and likely stuck. One way around this would be to perform a beta-glucanase rest before the saccharification rest. See my article on different mash rests: Do the Two-Step: Let’s Mash It Up | Breakdown of the Mash.

Another way is to use rice or oat hulls to aid in filtration so the wort can move freely through the grain bed.

This mash was very difficult to maintain temperatures, so brew day lasted a lot longer. Hence the name, “Labor of Love“.

After the mash, the grains were sparged, or rinsed, with water.

The wort was then heated to a boil and boiled for 60 minutes.


HopAlpha AcidTimeIBU
Magnum13.8%60 min33
Hallertau Mittelfrüh2.7%10 min3
Cascade6.9%5 min3


For this recipe, I used Verdant IPA from Lallemand.

The wort was chilled to 16 °C and transferred to a Kegland Fermzilla All Rounder 30L fermentor. The wort was aerated for 1 hour using an aquarium pump with an aeration stone. After aeration, the yeast was pitched.

Fermentation Profile

Lag phase16610.5 days
Primary18641 day
206820-28 days

For the first 1.5 days of fermentation, the temperature was held at 18 °C or below. Verdant IPA is a monster and it was able to chew through a lot of the wort pretty quickly. After the second day, the temperature was raised to 20 °C to encourage full attenuation.

Fermentation profile as recorded from iSpindel floating hydrometer.

Conditioning and Carbonation

I left this beer in the fermentor for an additional week due to the holidays.

After fermentation, the wheatwine was transferred to a keg, pressurized to 8 psi CO2, and left to carbonate.

Conditioning5 °C/41 °F28 days
Carbonation8 psi2.2 volumes of CO2

Recipe Impressions

This wheatwine is an orange-gold with a slightly off-white head that has great retention.

I get wheat bread character with notes of honey and apricot on the nose. The wheatwine has a creamy texture with smooth alcohol warming. The flavor is wheat bread with honey drizzled on top with dried apricots and some orange slices.

This wheatwine is just what the doctor ordered for the long, cold winter nights in front of a roaring fire.

Do you enjoy Wheatwine? Let me know what you like or dislike about this style in the comments below!

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