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Craft Beer Times | Annie’s Winter Wheatwine: A Hearty Recipe for Long Winter Nights

Annie’s Winter Wheatwine: A Hearty Recipe for Long Winter Nights

Annie’s Winter Wheatwine: A Hearty Recipe for Long Winter Nights

Introduction

If you’re a fan of strong and flavorful beers, Annie’s All Winter Wheatwine Long is the perfect recipe for you! This unique winter brew combines the smoothness of wheat beer with the robustness of a barleywine, resulting in a delightful drink that will warm you up on those cold winter nights. Whether you’re a seasoned homebrewer or just starting out, this recipe is sure to impress both yourself and your friends. So, grab your brewing equipment and get ready to create a winter masterpiece!

Ingredients

Grains

  • 10 pounds of winter wheat malt
  • 4 pounds of Munich malt
  • 1 pound of crystal malt (60L)
  • 1 pound of aromatic malt

Hops and Other Additions

  • 2 ounces of bittering hops (e.g., Warrior or Chinook)
  • 1 ounce of flavor hops (e.g., Cascade or Centennial)
  • 1 ounce of aroma hops (e.g., Citra or Amarillo)
  • 1 teaspoon of Irish moss (for clarification)

Yeast

  • 1 package of American Ale yeast (e.g., Wyeast 1056 or Safale US-05)

Instructions

  1. Step 1: Mashing
  2. Start by heating 4 gallons of water in your mash tun to around 165°F (74°C). Slowly add the grains, stirring continuously to ensure they are evenly mixed. Let the grains steep for around 60 minutes, maintaining a temperature of 150-155°F (65-68°C). This will convert the starches in the grains into fermentable sugars.

  3. Step 2: Sparging
  4. Once the mashing is complete, it’s time to sparge. Slowly add hot water at around 170°F (77°C) to the mash tun while stirring gently. This process will extract the remaining sugars from the grains. Continue sparging until you collect around 6.5-7 gallons of wort.

  5. Step 3: Boiling
  6. Transfer the collected wort to your brew kettle and bring it to a rolling boil. Once boiling, add the bittering hops and let them simmer for 60 minutes. Around 10 minutes before the end of the boil, add the flavor hops and Irish moss to enhance the aroma and clarity of the beer.

  7. Step 4: Cooling and Fermentation
  8. After boiling, it’s important to rapidly cool the wort to around 70°F (21°C) to prevent any unwanted bacterial growth. You can use an immersion chiller or an ice bath to achieve this. Once cooled, transfer the wort to your fermenter and pitch the yeast. Seal the fermenter with an airlock and store it in a cool, dark place for fermentation to occur. Allow it to ferment for about 2-3 weeks or until the specific gravity stabilizes.

  9. Step 5: Bottling
  10. When fermentation is complete, it’s time to bottle your Annie’s All Winter Wheatwine Long. Prime the beer with the appropriate amount of priming sugar according to your desired carbonation level. Carefully transfer the beer into sanitized bottles, cap them, and let them condition for at least 2-3 weeks to develop carbonation and flavors.

Serving and Enjoying

After patiently waiting for the conditioning process to finish, it’s finally time to enjoy your Annie’s All Winter Wheatwine Long. Pour it gently into a glass, allowing the flavors to fully release. This ale pairs exceptionally well with hearty winter dishes like roasted meats, stews, or aged cheeses. Its rich malty profile and warming alcohol content make it the perfect companion for cozy winter evenings by the fireplace.

Cheers to a Delicious Winter Beverage!

By following this simple yet fulfilling recipe, you’ll be able to craft a brew that encapsulates the essence of winter. Annie’s All Winter Wheatwine Long is a delightful blend of wheat beer and barley wine, offering a range of flavors that will satisfy even the most discerning beer enthusiasts. So, gather your brewing supplies and embark on this exciting winter brewing adventure. Cheers to creating an exceptional beverage that will warm your soul all season long!

Dustin

Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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