Barleywines are rooted in their strength, malt-forward sweetness and, in some cases, rampant hopping. But what if you want to push the limits of the style? What if you are seeking to brew an “alternative barleywine?” AHA Governing Committee member Drew Beechum set out with his club to answer that exact question, and one of the results was this recipe for Summer Time Wheat Wine.
This recipe consists of equal parts wheat and pale malt, with a touch vienna and honey. The mix of American and German noble hops make for a subdued hop profile, but a more aggressive “west coast” hop regimen can be used for a deliciously hoppy wheat wine.
But be careful if you plan to enjoy this beer at your next barbeque—the high alcohol content can go unnoticed among the smooth and slightly sweet ale. It’s a sneaky one!
For more information on this recipe and other “alternative barleywine” recipes, read “Totally Twisted Barleywines” by Drew Beechum in the March/April 2007 Zymurgy.
Summer Time American Wheat Wine | Specialty Beer
- 7.75 lb (3.5 kg) | Domestic two-row pale malt
- 7.75 lb (3.5 kg) | Canadian Wheat malt
- 0.25 lb (0.1 kg) | Vienna malt
- 0.25 lb (0.1 kg) | Honey
- 0.75 oz (21 g) | Santiam pellet hops, 6.8% AA (FWH)
- 1.75 oz (49 g) | Liberty pellet hops, 6.8% AA (60 min)
- 0.50 oz (14 g) | Tettnang pellet hops, 4.5% AA (20 min)
- 0.75 oz (21 g) | Liberty pellet hops, 6.8% AA (0 min)
- WLP001 California Ale yeast
- Original Gravity: 1.081
- IBU: 39
- Boil Time: 60 minutes
Strike with 4.25 gallons to rest for 60 minutes at 150°F (65°C ).
Replace grains with 13.25 pounds of liquid wheat malt extract. Mix extract and honey in 2 gallons of warm water, add first wort hops then bring to a boil. Use 3.5 ounces of Liberty hops for the 60 minute addition. Follow your usual procedure for the rest of the recipe.