50% Halcyon malt 48% White Wheat 2% Honey Malt 60 minute addition of magnum to get into the 70-80 ibu range. Not sure about late hops at this point. The beer is going into a Maple Bourbon Barrel so hoppiness is not high on the Agenda, just a balancing bitterness. Target OG. ~1.130 Approximate FG- 1.030 (76% AA) Scottish Ale yeast from Wyeast ( worked really well in a BBA wee heavy) Corn sugar may be needed during the ferment depending on numbers on Brew Day. Me and 2 friends are each brewing this same recipe so we can fill the 15 gallon Barrel. I'm thinking that the small addition of honey malt should help enhance the maple perception if the barrel doesn't give off much maple ness. Any thoughts are much appreciated.
I've never brewed a wheatwine, but I don't see anything about that recipe that looks off. I'm sure you already know this but just be sure to make a huuuge starter with that Scottish Ale yeast. I'm thinking of brewing a big braggot soon, and the whole 'maple bourbon barrel' thing sounds pretty damn good...
I haven't had many. The one that our recipe is based on was a big boozy beer with subtle barrel and Bourbon notes. Not all are barrel aged but ours will be. I'm imagining the base beer to drink like a big blonde/golden Americanized Wee Heavy.
@psnydez86 if you haven't tried 'New Holland – Pilgrim's Dole' yet, you should definitely give it a try! It tastes a lot like what you are describing in your post above.
Mash low and slow... overnight in the 140s would not be out of line for this style, if you want it to attenuate worth a darn.
We're going with a single infusion in the low 150's. Used this strain in a 1.112 OG wee heavy and it reached 77% AA with that mash profile. Sugar may be added during the ferment to help it dry out if needed.
