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Beer Style: Weizen/Weissbier  (15A)
Recipe Type: partial mash
Yield: 5 US gallons



Witbier made from malted buckwheat and tapioca syrup


  • 4 lbs Malted Buckwheat (mash/sparge)
  • 4.2 lbs Tapioca Syrup (prior to boil)
  • 1 lb Belgian Candi Sugar (prior to boil)
  • 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
  • Racking:
  • 1 tsp Lemon Zest
  • 1 tbs Orange Zest
  • 1 tsp Grapefruit Zest (soaked in GF vodka)

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Click to Print Recipe


Perform a single infusion mash.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Add lemon, orange and grapefruit zests after racking to secondary.