The mash for this wheatwine will be sticky, so include rice hulls as needed to aid lautering. The late addition of Calypso hops will offer some citrus and pear while the beer is young. These characteristics will fade as it ages.
OG (est): 1.098
FG (est): 1.024
IBUs (est): 46
ABV (est): 9.8%
12 lb (5.4 kg) White wheat malt
6 lb (2.7 kg) Pale malt
12 oz (340 g) Caravienne
Rice hulls as needed for lautering
1 oz (28 g) Nugget [12.6% AA] at 60 minutes
1 oz (28 g) Calypso [13.0% AA] at 10 minutes
1 oz (28 g) Calypso [13.0% AA] at knockout
Primary yeast: Wyeast 1028 London Ale Yeast (see Brewer’s Notes below) or 2 sachets of Danstar Nottingham
Bottling yeast: Danstar CBC-1
Protein rest: 20 minutes at 122°F (50°C)
Saccharification rest: 75 minutes at 150°F (66°C)
Mash-out: 10 minutes at 168°F (76°C)
Mash, lauter, and sparge to a pre-boil volume of 7 gallons (26.5 liters). Boil for 90 minutes, following the hops schedule, then chill the wort and pitch a huge population of healthy, well-oxygenated yeast cells. Pitch at 66°F (19°C) and hold for two days, then ramp the temperature to 70°F (21°C) and ferment until the specific gravity stabilizes. Rack to secondary and bulk age for at least 2 months, then bottle or keg. If bottling, add the hydrated sachet of CBC-1 along with priming sugar to assist with carbonation.
For the primary yeast, I recommend using a yeast cake from another batch of beer or making a 3-liter starter.
Replace the wheat malt and pale malt with 13 pounds (5.9 kg) of wheat liquid malt extract. Steep the Caravienne for 30 minutes at 155°F (68°C), then add 7 pounds (3.17 kg) of wheat liquid malt extract. Bring to a boil and continue as directed above, adding the remaining 6 pounds (2.7 kg) of malt extract with 10 to 15 minutes left in the boil.
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