It's a style that I'm curious about attempting, but I don't see too much about it here in the forums & I haven't been able to pull up that much info from looking up commercial examples that I've enjoyed. Opposed to a barleywine, it looks like 100% wheat might not be the route to go? -is this mostly due to the likelihood of stuck sparge (I'm aware rice hulls will be needed either way), or is it a flavor issue, or...? -thumbs up or down for boiling first runnings into a syrup & adding back in? Basically the questions I have basically stem from not being 100% sure if barley & wheatwines are essentially the same style with a different ingredient - or if they're dissimilar styles with similar names. Thanks for any info you can throw this way!
Depends upon what style of Wheatwine you're talking about - there have been some that are done like Weizenbocks with an ale yeast, others are like an Imperial Hefe or an Imperial American Wheat Beer When I do them I typically go for a 50/50 or 75/25 Wheat/Barley ratio and go for barleywine stength. Why not 100%? Mostly the sparge issue and I find that a 100% wheat beer tastes a little gamey/hammy/flabby. Here's one of my recipes - Falling Man Wheat Wine
thanks for the info! the rest of the week got a bit busier than expected, so it took me a few days before i could sit down & read the replies.
