How cool! I didn't know Barleywine had a wheat-based cousin. Loving the new Spike equipment you've been using! Also, I saw your chicken beer collab - very strange lol. Definitely prefer these all grain videos
@@TheHomebrewChallenge beers like that change over time. Belgians are prime examples. You can drink them young but man you sit on one for a year and you may have something special.
You mentioned dumping trub and possible harvesting yeast. I would highly recommend purchasing a reducer for your dump valve. What I did was go to spikes accessories and purchase a 2 in" barb fitting and about 3 feet of their tubing. Just attach that to the dump valve, release head pressure, and crack the valve just barely. Let it push out that trub into a bucket. It's like watching paint dry, but if you plan to age the beer in the conical after the yeast has cleaned up it makes a big difference (at least it has for my beers) Cheers 🍻
I've had Wheat Wine before and really liked it. Your video inspired me to try my own today. I substituted Voss Kveik for the the yeast. Fermenting warm and the blow off tube is bubbling fiercely.
Great video, as usual! The mood lighting is a nice touch. I don't think it's too much at all. The beer sounds amazing! I'd love to try this one, for sure. I won't be able to mash 18lb of grain in the system I'm getting, but...I think I could make a 4 Gallon batch, cutting this recipe by 20%, yeah? Might have to do that!
Never heard of the style but I’ve got some honey from a neighbor down the street and I do enjoy wheat beers so I think I’ll give this a try soon. Thanks!
This is one of the styles I'm considering for next Christmas, this year has been a Belgian quad but for next year I want to steer away from belgian beers, so the wheat wine is gaining some points here hahaha
You should really try aging some of your heavier beers. It's amazing what a few years of rest will do to improve a beer. I have a couple of bottles in my cellar that are almost 8 years old. Followed the beer from very young to very old. Aging works better with bottle conditioning. The yeast used for refermentation uses up all the oxygen, leaving a nitrogen/CO2 mixture above the bear so it doesn't oxidize. And the yeast at the bottom of the bottle also helps in proper aging. You need glass, not plastic bottles for long term aging. Normal crown caps work fine.
Reminds me a bit of when I was brewing a rye wine a while back. It's 2 months old now and starting to become drinkable. Perhaps I should've made wheat wine instead.
Martin, I notice that when you raise a mash basket up to let it drain, it basically stays in one place and whatever drains out, drains out. Is there any kind of device like a coffee press to extract the last bit of liquid from the grain? It seems to me that there might be a reservoir of extra liquid and flavor waiting in the "lees".
I use a kettlebell and it works great. I simply set it a top the grains and it squeezes a lot of wort out. I hold it by the handle and let the weight slowly press down while holding by the handle. I use a 30lb one and it always works great.
I think what makes something a braggot is that honey is about half or more of the weight of fermentables. Like a braggot is a mead with some malt and a beer with some honey is still a beer regardless of the grain bill.
@@bassclefjoe63 Right. I'm a mead guy, but beer is mostly unknown to me. I knew braggot was a thing but i didn't know there was any beer that even flirted with the idea of honey. Edit: I'm pretty sure the "line" is probably 50% if you're getting 50+% of your fermentables from grain it's a beer, but if it's from honey it's a meed
How’s it Martin! In these recent big beer videos I’ve been noticing you only are pitching one smack pack. I’ve always been told to pitch two for things over like 1.060. What’s your thoughts on this? It seems like you’re getting good results. Thank you!
Please help! I'm new to brewing and I need help. I'm not good with math. I'm using a 5 gallon fermenter with 15 pounds of grain. Yes a stout. My question is how much water do I need to cook the grains to achieve my 5 gallon mark? 7 gallons of water?
I know, this vid is a bit old, but maybe someone can help me. I want to brew a wheatwine for the winter - when should I brew it? How long does a wheatwine has to age at minimum?
@@TheHomebrewChallenge Probably not just in your mind. Traditional mead would just be made from honey, water and yeast and still has some flavor depending on your honey. So that remaining 5% definitely still does contain flavors. Would be interesting to see your take on mead some time.
@@TheHomebrewChallenge As a fun thing to try is to brew a 5 gallon batch of a lager style but ferment it in two batches, one using the Lutra and the other you use lager yeast and you lager. Then have a couple of people do a blind taste test. I'd be interested in seeing their opinions on them how similar/different they look and taste.
How cool! I didn't know Barleywine had a wheat-based cousin. Loving the new Spike equipment you've been using! Also, I saw your chicken beer collab - very strange lol. Definitely prefer these all grain videos
Thanks. I wasn’t really involved in the chicken beer other than being the inspiration for the thumbnail. This was a new style on me too.
4:05, I was listening to you in the background and all of the sudden the bee buzzing sound... I flinched.
😎😂
Always nice to see a new style I intend to try myself! You've done it again, Martin!
Good luck!👍
I’ve made one for a brewery I use to work for. Gravity 1.135 I called it Free Tiger Rides. Took about 8 months to mature
That’s quite a commitment!
@@TheHomebrewChallenge beers like that change over time. Belgians are prime examples. You can drink them young but man you sit on one for a year and you may have something special.
Ive never tried this style. I will have to put it on my list. Thanks! Sláinte
Good luck. I was pleasantly surprised.
You mentioned dumping trub and possible harvesting yeast. I would highly recommend purchasing a reducer for your dump valve. What I did was go to spikes accessories and purchase a 2 in" barb fitting and about 3 feet of their tubing. Just attach that to the dump valve, release head pressure, and crack the valve just barely. Let it push out that trub into a bucket. It's like watching paint dry, but if you plan to age the beer in the conical after the yeast has cleaned up it makes a big difference (at least it has for my beers)
Cheers 🍻
Thank you. I plan to give this a try
I've had Wheat Wine before and really liked it. Your video inspired me to try my own today. I substituted Voss Kveik for the the yeast. Fermenting warm and the blow off tube is bubbling fiercely.
Great video, as usual! The mood lighting is a nice touch. I don't think it's too much at all.
The beer sounds amazing! I'd love to try this one, for sure. I won't be able to mash 18lb of grain in the system I'm getting, but...I think I could make a 4 Gallon batch, cutting this recipe by 20%, yeah? Might have to do that!
Absolutely. In the video I made a 3 gallon batch (although listed ingredients for 5 gallons).
Never heard of the style but I’ve got some honey from a neighbor down the street and I do enjoy wheat beers so I think I’ll give this a try soon. Thanks!
Good luck 👍
Thank you Martin
I got messed up on Barley Wine in England in the 80's, not gonna try any now lol. Thanks for the video, cheers from Melbourne
It’s 💪 stuff for sure.
This is one of the styles I'm considering for next Christmas, this year has been a Belgian quad but for next year I want to steer away from belgian beers, so the wheat wine is gaining some points here hahaha
A Belgian quad for Christmas sounds good to me!
You should really try aging some of your heavier beers. It's amazing what a few years of rest will do to improve a beer. I have a couple of bottles in my cellar that are almost 8 years old. Followed the beer from very young to very old. Aging works better with bottle conditioning. The yeast used for refermentation uses up all the oxygen, leaving a nitrogen/CO2 mixture above the bear so it doesn't oxidize. And the yeast at the bottom of the bottle also helps in proper aging. You need glass, not plastic bottles for long term aging. Normal crown caps work fine.
I’m on it! Have been too lazy to bottle but have a bunch of kegs in storage.
Reminds me a bit of when I was brewing a rye wine a while back. It's 2 months old now and starting to become drinkable. Perhaps I should've made wheat wine instead.
Rye wine?! What the? 😂
Love this channel but my real question is : who is drinking all this beer ?
Friends. Family. Neighbors. Random passers by.
What are the possible upsides/downsides to using nearly 100% wheat? (with rice hulls, of course)
Martin, I notice that when you raise a mash basket up to let it drain, it basically stays in one place and whatever drains out, drains out. Is there any kind of device like a coffee press to extract the last bit of liquid from the grain? It seems to me that there might be a reservoir of extra liquid and flavor waiting in the "lees".
I use a kettlebell and it works great. I simply set it a top the grains and it squeezes a lot of wort out. I hold it by the handle and let the weight slowly press down while holding by the handle. I use a 30lb one and it always works great.
Cool idea with the kettlebell. I leave the grain basket hanging at an angle while waiting for boil. Seems to drain most of the wort out.
This seems like a braggot(a type of mead), but with wheat, and less honey.
I think what makes something a braggot is that honey is about half or more of the weight of fermentables. Like a braggot is a mead with some malt and a beer with some honey is still a beer regardless of the grain bill.
@@bassclefjoe63 Right.
I'm a mead guy, but beer is mostly unknown to me. I knew braggot was a thing but i didn't know there was any beer that even flirted with the idea of honey.
Edit: I'm pretty sure the "line" is probably 50% if you're getting 50+% of your fermentables from grain it's a beer, but if it's from honey it's a meed
What is your big container for the grain (with the twist cap)
Thanks
Vittles vault
How’s it Martin! In these recent big beer videos I’ve been noticing you only are pitching one smack pack. I’ve always been told to pitch two for things over like 1.060. What’s your thoughts on this? It seems like you’re getting good results. Thank you!
He's doing half batches (10 liters I think)
@@rafaelpestano7436 shoots, that makes sense. Thanks man!
Yes exactly given I’m brewing smaller batches I’ve been skipping the starter for a lot of brews.
Please help! I'm new to brewing and I need help. I'm not good with math. I'm using a 5 gallon fermenter with 15 pounds of grain. Yes a stout. My question is how much water do I need to cook the grains to achieve my 5 gallon mark? 7 gallons of water?
I know, this vid is a bit old, but maybe someone can help me. I want to brew a wheatwine for the winter - when should I brew it? How long does a wheatwine has to age at minimum?
Where did you get that whisk,I can not seem to get one that long.
Winco Stainless Steel French... www.amazon.com/dp/B001VZ8S1Q?ref=ppx_pop_mob_ap_share
Any flavor from the honey? I always heard the honey would ferment all the way out and just make the beer drier.
It’s 95% fermentable so leaves a little something behind, at least in my mind.
@@TheHomebrewChallenge Probably not just in your mind. Traditional mead would just be made from honey, water and yeast and still has some flavor depending on your honey. So that remaining 5% definitely still does contain flavors. Would be interesting to see your take on mead some time.
Why isn't this considered a mead exactly if honey was used? Isn't that the main distinguishing feature is the fermentable sugar is honey for mead?
In this recipe the honey was a minor sugar-boosting adjunct. The honey would need to be the predominant fermentable to be "mead"
Atleast 1/3 of the weight need to come from honey for something to be considered a mead, in some cases 1/2 even
Sounds like a less hoppy Weizendoppelbock!
did i miss the total IBU somewhere? What was it? Makes it easier to scale the recipe in brewfather
About the 5 minute mark, you will have to add them up. 48 + 7 + something else.
Quick question: will it make a decent pilsner if I use ale yeast instead of lager to allow fermentation at room temperature?
You can make a pseudo Pils using Kveik yeast at room temps. Ale yeasts are going to give you ale flavours
try using, Omega Yeast Labs OYL071 Lutra Kveik I made his Fest beer with it and it came out really good.
Good suggestion - I’ve been meaning to give Lutra a try.
@@TheHomebrewChallenge As a fun thing to try is to brew a 5 gallon batch of a lager style but ferment it in two batches, one using the Lutra and the other you use lager yeast and you lager. Then have a couple of people do a blind taste test. I'd be interested in seeing their opinions on them how similar/different they look and taste.
I accidentally made this with a 1.100 og
Am I the only one that didn't know wheat wine was a thing?
I was right there with you