I have my 100th batch coming up in the next month or so and I wanted to do something I have never done before. Something strong that I will package and let age for an extended period, only drinking a few bottles every year. If all goes well, I am thinking about making it a tradition - brewing one big batch once a year, so that over time I will have a nice collection of beers from various years. I'm not much into imperial stouts - I enjoy them, just not enough to want to make one myself. I think I have settled on doing a Wheat Wine - it's something you don't see a lot of, and it sounds a little more like my type of beer.
Here is the recipe I have come up with - I have never done anything this strong, so please let me know if you see any potential issues:
Batch Size: 3 gallons
Target OG: 1.100
Target SG: 1.025 (hopefully lower from the sugar addition)
Target ABV: 9.8%
IBUs: 48
Grains:
5# - 2-Row
5# - White Wheat
3# - Cane Sugar
0.5# - Honey Malt
0.5# - Caracrystal Wheat Malt
0.25# - Acid Malt
Hops:
0.75oz - BRU-1 (FWH)
2.25oz - BRU-1 (Flameout)
Yeast:
I'm not sure what I want to use here, I figure I will pitch on top of the yeast cake of whatever I make prior to this (probably S-04 or US-05, or I'm even thinking WLP644)
I added the sugar because my mash tun will not hold any more grain and water and I am hoping it will help the beer finish lower. The BRU-1 hops are a newer variety; I just finished off a keg of wheat beer made with them this past weekend and they tasted great, citrusy with a clean bitterness.