Description:

Watch and learn how to brew a gluten-free Hefeweizen, that according to the fine folks at The Underground Brewery, is indistinguishable from barley-based Hefeweizen! This all-grain recipe combines pale millet malt, buckwheat malt, flaked quinoa, and rolled oats to create a smooth, full-bodied wheat beer with classic Hefeweizen flavors. Carefully timed additions of Hallertau Mittelfrüh hops provide a mild, balanced bitterness, while WB-06 yeast ensures a fruity, aromatic profile. Special enzymes, Ondea Pro and Ceremix Flex, optimize fermentation and clarity for a clean finish. Perfect for homebrewers seeking a delicious, authentic gluten-free Hefeweizen.

Blog with VIDEO can be found here: https://glutenfreehomebrewing.com/BLOG/189/Gluten-Free-Hefeweizen-That-Tastes-Like-the-Real-Thing.php

Ingredients:

• Grain Bill ---------------------------------------
• 52% pale millet malt
• 32% buckwheat malt
• 11% flaked quinoa
• 5% rolled oats
• Enzymes ---------------------------------------
• Ondea Pro and Ceremix Flex enzymes - 2ml per lb of grains
• Hops (15 IBUs) ---------------------------------------
• Hallertau mittelfruh at 60 min (12.3IBUs)
• Hallertau mittelfruh at 15 min (2.6 IBUs)
• Yeast ---------------------------------------
• Yeast: WB-06

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Recipe submitted and shared by a member of our brewing community.