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Craft Beer Times | Annie’s Winter Wheatwine Long Recipe: A Hearty Delight for Chilly Days

Annie’s Winter Wheatwine Long Recipe: A Hearty Delight for Chilly Days

Annie’s Winter Wheatwine Long Recipe: A Hearty Delight for Chilly Days

Introduction

Get ready for a unique and delightful beverage that will warm you up this winter – Annie’s All Winter Wheatwine Long! This recipe is perfect for those chilly evenings when you want to cozy up by the fireplace with a glass of something special. Made with winter wheat and a blend of spices, this wheatwine long is the perfect balance between beer and wine, creating a drink that will please both beer aficionados and wine lovers.

Ingredients

For the base:

  • 4 pounds of winter wheat
  • 8 gallons of water
  • 2 pounds of light malt extract
  • 1 pound of dark malt extract

For the spice blend:

  • 1 cinnamon stick
  • 3 cloves
  • 1 teaspoon of nutmeg
  • 1 teaspoon of allspice

For the yeast mixture:

  • 1 packet of wheat beer yeast
  • 1 cup of warm water
  • 1 teaspoon of sugar

Instructions

Step 1: Preparing the Winter Wheat

Start by crushing the 4 pounds of winter wheat using a rolling pin or a food processor. You want the grains to be broken down, but not ground into a fine powder.

Step 2: Brewing the Base

In a large pot, bring the 8 gallons of water to a boil. Once boiling, add the crushed winter wheat and let it simmer for about 20 minutes. This will allow the flavors of the wheat to infuse into the water.

Next, add the light and dark malt extracts to the pot and stir until they are completely dissolved. This will give the base a sweet and malty flavor. Let the mixture simmer for another 10 minutes.

Step 3: Adding the Spices

Take the cinnamon stick, cloves, nutmeg, and allspice and tie them up in a cheesecloth or place them in a spice bag. Add the spice bundle to the pot and let it simmer for an additional 15 minutes. This will infuse the warm spices into the brew, giving it a delightful aroma and taste.

Step 4: Preparing the Yeast Mixture

While the base is simmering, prepare the yeast mixture. In a small bowl, combine the packet of wheat beer yeast, warm water, and sugar. Stir gently until the yeast is dissolved. Let it sit for about 10 minutes or until it becomes frothy.

Step 5: Fermentation

Once the base has simmered for the appropriate time and the spices have infused their flavors, remove the pot from heat and allow it to cool to room temperature. Once cooled, strain the base through a fine-mesh sieve or cheesecloth to remove any solids.

Transfer the strained liquid to a fermentation vessel, leaving some space at the top for the yeast to work its magic. Add the prepared yeast mixture to the vessel and cover it with an airlock or a clean towel secured with a rubber band.

Place the vessel in a cool, dark area and let it ferment for about 2 weeks. The yeast will consume the sugars in the base, creating alcohol and releasing carbon dioxide. During this time, the flavors will develop, resulting in a rich and complex wheatwine.

Step 6: Bottling and Aging

After the fermentation period, it’s time to bottle your delicious creation! Sterilize your bottles and transfer the wheatwine carefully into them. Seal the bottles tightly and let them age for at least a month. This will allow the flavors to mellow and blend together, further enhancing the taste of your wheatwine.

Serving Suggestions

Annie’s All Winter Wheatwine Long is best enjoyed when chilled. Pour it into a tulip glass or a wine glass to fully savor its flavors and aromas. This wheatwine pairs wonderfully with rich cheeses, roasted meats, and hearty stews. It’s also great to sip on its own, allowing the complexity of flavors to unfold with each sip.

So, gather your friends and family, cozy up, and indulge in the warmth and deliciousness of Annie’s All Winter Wheatwine Long. Cheers to a perfect drink that will keep you company throughout the winter!

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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