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Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier)
Recipe Type: all-grain
Yield: 5 gallons
Description:
Craft a refreshing gluten-free Hefeweizen with the soft, hazy character and signature yeast expression that make this classic German wheat-style beer so beloved. Inspired by the pioneering work of The Underground Brewery, this recipe delivers the smooth mouthfeel, fluffy head retention, and distinctive notes of banana, clove, and subtle spice expected from a traditional Hefeweizen. Light-bodied yet flavorful, it pours with a beautiful golden haze and finishes crisp, making it a perfect warm-weather beer or year-round crowd-pleaser.
Ingredients:
- Grain Bill
- 5.72 lb Pale Millet Malt
- 3.52 lb Pale Buckwheat Malt
- 1.21 lb Flaked Quinoa
- 0.55 lb Pale Oat Malt
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- Hops
- Hallertau Mittelfruh Hops (12.3 IBU, 60 min)
- Hallertau Mittelfruh Hops (2.6 IBU, 15 min)
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- Yeast
- 1 package CellarScience GERMAN
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- Yeast Nutrient
- Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Beer Profile
Original Gravity: 1.053Final Gravity: 1.010
Alcohol by Vol: 5.6%
Color SRM: 3.0
Bitterness IBU: 14.9
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
Beer Profile Information
The Beer Profile above reflects expected results when brewing with Ceremix Flex and Ondea Pro enzymes using a rising step mash. The Beer Profile below reflects expected results when brewing with Termamyl SC DS and SEBAmyl L enzymes using a single infusion, reverse step mash, or rising step mash. Differences in mash schedules, enzyme selection, and brewhouse efficiency may affect original gravity, final gravity, and alcohol content.
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Beer Profile Using Termamyl SC DS and SEBAmyl L Enzymes
Original Gravity: 1.047
Final Gravity: 1.009
Alcohol By Volume: 4.99%
Color SRM: 3
Bitterness IBU: 14.9
Yield: 5.0 Gallons
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Brewing Instructions
Follow the all-grain brewing procedures outlined in our brewing tutorials. Follow yeast manufacturer recommendations for fermentation and temperature control.