Heiß Weiß (Heiss Weiss) a traditional and delicious “Prost!” to Oktoberfest, which was taking place in Munich on brewday. Translated as "Hot White," this Bavarian-style hefeweizen takes its name from the high temperatures in San Francisco during fermentation.
6.0 lb. wheat malt
5.0 lb. German Pils malt
0.5 lb. Caramuich
(+0.5 lb. rice hulls)
1.0 oz of Hallerau hops was added for bittering. I'm not a huge fan of strong banana flavors in beer, so I used White Labs Hefeweizen IV (WLP380) yeast, which is known for its more apricot-like flavor and cleaner profile.
Fermented, bottled and chilled, it’s exactly what I was looking for in a hefe. Hazy orange/straw color and a fluffy, stark white head make for a very attractive presentation in a tall weizen glass. Creamy, but very drinkable, it’s a great was to celebrate the last waning weeks of San Francisco’s Indian Summer.