Recipe: Annie’s All Winter Wheatwine Long

While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.

Annie Johnson Mar 21, 2023 - 2 min read

Recipe: Annie’s All Winter Wheatwine Long Primary Image

Photo: Matt Graves/

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Batch size: 5 gallons (19 liters)
OG: 1.103
FG: 1.022
IBUs: 50
ABV: 10.6%

9.3 lb (4.2 kg) wheat liquid malt extract (LME)
3.5 lb (1.6 kg) wheat dried malt extract (DME)
2.3 lb (1 kg) pilsner DME
14 oz (397 g) Gambrinus Honey Malt
4.5 oz (128 g) Weyermann Carafa II

1.5 oz (43 g) Nugget at 45 minutes [37 IBUs]
1.5 oz (43 g) Topaz at 5 minutes [10 IBUs]
1.5 oz (43 g) Nelson Sauvin at 2 minutes [3 IBUs]

White Labs WLP001 California Ale, Wyeast WY1056 American Ale, Fermentis SafAle US-05, or other Chico strain

Mill the grains and steep in 1 gallon (3.8 liters) of water at 152°F (67°C) for 30 minutes, then raise the temperature to 168°F (76°C). Rinse the steeping bag of remaining sugars and remove. Add 5 gallons (19 liters) of water and bring to a boil. Switch off the heat and add LME and DME in batches, being careful that they dissolve and don’t scorch on the bottom. Bring back to a rolling boil for 60 minutes, adding hops according to the schedule. After the boil, chill to 62°F (17°C), aerate well, and pitch 2 packets of yeast or a 2-liter yeast starter. Allow at least 2 weeks to fully ferment. Once fermentation is complete and gravity has stabilized, package and carbonate. Allow at least 2 months of conditioning before sampling.

Optionally, add 2 oz (57 g) of medium-toast French oak cubes and condition in a secondary fermentor before packaging.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.