Mike brewed this beer that we used to called Hefeweizen. Now, if you look at the official BJCP category, it’s known as German Style Weissbier. Mike and I have had some Hefeweizens in our time. We have enjoyed them on summer afternoons at a German style restaurant and brewed them from time to time. We taste his recent version of the beer and talk about how to brew them well.
Here Are The Tips
- Use a grain bill that showcases the wheat (50% of base malt)
- Use a proper Hefeweizen yeast strain
- German hops are standard for the style. Use them!
- Dial in your fermentation temperature – different temperatures produce different flavors in the beer
- You can add a step in your mash schedule to aid in the hydrolysis of ferulic acid which the yeast use to make clove-like flavor
However you like it, add a hefe to your brew schedule in the summer months and you won’t be sorry.