Back to SearchTangelo Orange Hefeweizen
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Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier)
Recipe Type: extract
Yield: 5 gallons
Description:
Tangelo Orange Hefeweizen is a refreshing, gluten-free take on the classic German wheat beer, designed to capture the signature fruity, spicy character of a hefeweizen. Built on a clean sorghum syrup base with cane sugar and tapioca-based maltodextrin for body and head retention, this extract recipe delivers a light, smooth mouthfeel and excellent drinkability. Bright tangelo peels and cracked coriander provide vibrant citrus and subtle spice, while traditional Hallertauer and Tettnanger hops contribute gentle bitterness and classic noble hop aroma. Fermented with gluten-free-friendly WB-06 wheat yeast, this beer showcases expressive banana and clove esters that pair beautifully with fresh tangelo, making it an ideal gluten-free summer ale with traditional hefeweizen character.
Ingredients:
- Fermentable Bill ---------------------------------------
- 6.2 lbs Sorghum Syrup
- 14 oz Cane Sugar or Invert Syrup
- Hop Bill Summary ---------------------------------------
- 1 oz Hallertaur Hops
- 0.5 oz Tettnanger Hops
- Other Ingredients ---------------------------------------
- 4 oz Tapioca maltodextrin
- 0.7 oz / 20 g cracked coriander seeds (20 min)
- 6 Tangelo peels (20 min)
- 1 pkg WB-06 Wheat Yeast
- Yeast Nutrient
Additional Instructions
Primary Ferment: 14 days at 68 degreesBeer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Bring to boil. Remove from heat and add sorghum syrup and cane/invert sugar (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
4 oz Tapioca based maltodextrin (60 min)
0.5 oz Hallertaur Hops (60 min)
0.5 oz Tettnanger Hops (20 min)
0.7 oz cracked coriander seeds (20 min)
6 Tangelo peels (20 min)
0.5 oz Tettnanger Hops (flameout)
1 pkg WB-06 Wheat Yeast
Yeast nutrients per dosing and time addition recommendations
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHS or grocery store.