When it comes to making wheat wine, the choice of wheat is crucial. In my experience, the main base malt used for this style of beer is typically an American wheat malt. This malt is specifically designed for brewing and has a high enzymatic power, which helps convert the starches in the wheat into fermentable sugars.
That being said, some brewers also opt for imported wheat malt to give their wheat wine a unique character. Imported wheat malts can come from countries like Germany or Belgium, known for their rich brewing traditions. These malts often have their own distinct flavors and can contribute to a more complex and nuanced wheat wine.
In terms of methods, the wheat malt is usually mashed with other grains, such as barley malt, to create a fermentable wort. This mash is typically held at a temperature range of around 149-158°F (65-70°C) to activate the enzymes in the malt and convert the starches into sugars. The duration of the mash can vary depending on the brewer’s preference, but I’ve found that a typical mash lasts around 60-90 minutes.
After the mash is complete, the wort is then lautered and sparged to separate the liquid from the grains. This liquid wort is then boiled, and hops are added for bitterness and aroma. The specific hop varieties used can vary depending on the desired flavor profile of the wheat wine.
Once the boiling is complete, the wort is cooled and transferred to a fermenter, where yeast is added to begin the fermentation process. The choice of yeast can also influence the final flavor of the wheat wine, with some brewers opting for clean and neutral yeast strains, while others may use yeast strains that provide fruity or spicy esters.
The fermentation process can take anywhere from a week to several weeks, depending on factors such as yeast strain, temperature, and desired alcohol content. Once fermentation is complete, the wheat wine is typically aged for a period of time to allow flavors to meld and mellow. This aging can be done in a variety of vessels, including oak barrels or stainless steel tanks.
The wheat used to make wheat wine is typically an American wheat malt, but imported wheat malt can also be used. The brewing process involves mashing the wheat malt with other grains, boiling the wort with hops, fermenting with yeast, and aging the beer to develop its flavors.