jschnyderite
Well-Known Member
I've removed gluten from my diet and really missing a nice hefeweizen this summer. I've been toying with brewing beer for a while, buying parts of a system over time and I think I'm ready to give it a try.
I am thinking I will try to work from this recipe: Successful Witbier Recipe
Many questions come to mind:
I am thinking I will try to work from this recipe: Successful Witbier Recipe
Many questions come to mind:
- I haven't found tapioca syrup in bulk -- are there sources I should try locally, or can it be substituted well in this type of beer?
- There is no mention of yeast -- would Lallemand Munich be a good choice?
- What enzymes would I need if any? and where in the process are they added
- Just to confirm I understand the buckwheat process -- soak, dry, toast, then mill? Should I buy a grain bag to steep?
- Anything else I should ensure I have in my setup while I'm ordering?