Bright sunny days are coming to an end, but we've concocted a nutty Hefeweizen to help ease you into Fall. Bavarian Hefeweizen originated in Munich, Germany and was a monopoly of the royal family. This style of beer was hugely popular in the 18th century all over Bavaria. The flavor of Hefeweizen can best be summed up as a light graininess with milkshake texture and not too much in the way of hops.

Hefeweizens use one-half to two-thirds wheat malt, with the balance being two-row barley malt. Wheat/barley malt extract may be substituted for all or part of the grain bill. This style beer is always highly carbonated which actually is a flavor component of the style. The aroma is fruity (banana) and spicy (cloves) and is traditionally enjoyed in the summer months. The normal gravity range for Hefeweizen is 1.047-1.056 with an ABV range of 4.9-5.5%. Bitterness is low on this beer around 10-15 IBU with color 3-9L and attenuation thick, but dry.

This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential. Secondary fermentation is where the sunflower seeds were introduced, as this is a place for flavor and aroma to form. Consider malting your own sunflower seeds and use the seeds in the mashing process too. Carbohydrates are low in these seeds compared to fully modified malted grain. They run 7-14% carbs vs 75% for barley and other grains.

As for your brewing water profile you typically will need to add a little CaClï¿1/2 for mash balance & PH, but contact your water company to figure out your water composition. Use a water profile between Pilsen and Munich which is moderate in most minerals. The yeast used for this recipe is White Labs Hefe IV Ale Yeast which is large in clove and phenolic aroma and flavor, with minimal banana.

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