Wheat Wine Revisited

Batch #309 for 10 gallons

By Harry and Mike

Brewed 3/13/11

15 lb. White Wheat Malt

10 lb. Red Wheat Malt

25 lb. Crisp Marris Otter

3 lb. Turbinado Sugar

2 oz. Sterling whole hops, 8.7 alpha, 90 minutes

1 oz. Perle whole hops, 8.2 alpha, 90 minutes

Servomyces yeast nutrient

Irish Moss, last 20 minutes

White Labs 530 Abbey Ale yeast

White Labs Cry Havoc Ale yeast

Mash at 150F for 75 minutes

Sparge with 10 gallons @ boil

Pre-boil before adding hops for 2 hours

Boil for 90 minutes

O.G.: 1.092

On 4/3/11:

Racked to secondary

Abbey: 1.018

Cry Havoc: 1.030

On 5/28/11:

Kegged Abbey: 1.018