[COHO] wheat Vs. barley wine

[brett thomas]

I've had a couple of tasty wheatwines in the past.  They're unique, but good 
when aged properly.  Your malt bill should consist of 50% wheat malt / 50% 
American two row (or Munich).  You can throw some light crystal in there for 
color and sweetness as well, but don't darken it up too much.  You probably 
should add some rice hulls to prevent a stuck mash with all that wheat.  
Lots of American style hops (chinook, columbus, centennial) to the tune of 
about 80-100 IBUs, along with an American style ale yeast like 1056 or 1272. 
  Your OG should be comparable to that of a barleywine - well above 1.085, 
so make sure that you have a couple of smack packs ready, or a yeast cake, 
or a big starter.  Geoff - just keep in mind that this beer will need some 
time, lots of time, before it's drinkable.

BT


>From: geoffrey marlowe <m_geoffrey at hotmail.com>
>Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>Subject: [COHO] wheat Vs. barley wine
>Date: Thu, 28 Feb 2008 10:32:50 -0800
>
>
>Seeing how tomorrow is Feb. 29th, and only comes around every four years, I 
>would like to make a Wheat or Barleywine. Anyone ever have a Wheatwine?? I 
>can't seem to find much about them. Any one have a recipe, or know their 
>characteristics? Any help is appreciated.
>
>Geoff Marlowe
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