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Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier)
Recipe Type: partial mash
Yield: 5 gallons
Description:
A bright, refreshing gluten-free witbier brewed with malted buckwheat and tapioca syrup, featuring classic Belgian spice and citrus character. This recipe delivers a smooth mouthfeel, lively carbonation, and traditional witbier aromas—proof that gluten-free brewing can produce authentic, flavorful wheat-style beers without compromise.
Ingredients:
- Grain Bill ---------------------------------------
- 4 lbs Pale Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 4.2 lbs Tapioca Syrup
- 1 lb Belgian Candi Sugar
- Hop Bill Summary ---------------------------------------
- 0.25 oz Magnum Hops
- 0.25 oz Styrian Goldings Hops
- Other Ingredients ---------------------------------------
- 0.6 oz Crushed Coriander
- 0.25 oz Sweet Orange Peel
- 0.25 oz Bitter Orange Peel
- 1 pkg T-58 Yeast
- 1 tsp Lemon Zest
- 1 tbs Orange Zest
- 1 tsp Grapefruit Zest (soaked in vodka)
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil. Remove from heat and add tapioca syrup and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break. Maintain rolling boil.
4.2 lbs Tapioca Syrup (60 min)
1 lb Belgian Candi Sugar (60 min)
0.25 oz Magnum Hops (60 min)
0.25 oz Styrian Goldings Hops (60 min)
0.6 oz Crushed Coriander (5 min)
0.25 oz Sweet Orange Peel (5 min)
0.25 oz Bitter Orange Peel (5 min)
1 pkg T-58 Yeast
Secondary Fermentation:
1 tsp Lemon Zest
1 tbs Orange Zest
1 tsp Grapefruit Zest (soaked in GF vodka)
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.