Grätzer 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Batch Size: 6.00 gal | Style: Piwo Grodziskie (27 ) |
| Boil Size: 7.86 gal | Style Guide: BJCP 2015 |
| Color: 2.6 SRM | Equipment: 1-DIbbs SS BrewTech 15G Kettle 10G Mash Tun RIMS |
| Bitterness: 29.7 IBUs | Boil Time: 60 min |
| Est OG: 1.031 (7.9° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.005 SG (1.3° P) | Fermentation: My Aging Profile |
| ABV: 3.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 gal |
Clay County Water z |
Water |
1 |
| 1.06 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 1.01 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 0.65 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.12 g |
Salt (Mash 60 min) |
Misc |
5 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
6 |
| 5 lbs |
Viking Smoked Wheat Malt (2.0 SRM) |
Grain |
7 |
| 2 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
8 |
| 2.06 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
| 1.96 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
10 |
| 1.26 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 0.24 g |
Salt (Sparge 60 min) |
Misc |
12 |
| 0.87 oz |
Saaz [3.5%] - Boil 90 min |
Hops |
13 |
| 0.87 oz |
Saaz [3.5%] - Boil 30 min |
Hops |
14 |
| 0.87 oz |
Saaz [3.5%] - Boil 10 min |
Hops |
15 |
| 0.50 oz |
Saaz [3.5%] - Boil 0 min |
Hops |
16 |
| 1.0 pkgs |
SafAle German Ale (DCL/Fermentis #K-97) |
Yeast |
17 |
Notes
Recipe: Live Oak Grodziskie
This beer is an effervescent smoked beer with a potent herbal Saaz bouquet. The wheat malt and the bubbles allow for the full-body feeling in a 3 percent ABV beer, not to mention the meringue-like head.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.032
FG: 1.008
IBUs: 30
ABV: 3%
MALT/GRAIN BILL
6.9 lb (3.13 kg) oak-smoked wheat malt
HOPS SCHEDULE
0.41 oz (12 g) Sladek at 60 minutes
2 oz (57 g) Saaz at flameout
YEAST
Saflager W-34/70 Lager Dry Yeast
Grodziskie Polish Ale yeast (e.g., Real Brewer’s Yeast RBY72 Grodziskie Yeast)
DIRECTIONS
Use a multistep mash: Dough in and rest at 100°F (38°C) for 30 minutes. Over 10 minutes, raise the temperature from 100°F (38°C) to 126°F (52°C). Rest at 126°F (52°C) for 45 minutes. Over 10 minutes, raise the temperature from 126°F (52°C) to 145°F (63°C).
Rest at 145°F (63°C) for 30 minutes. Over 10 minutes, raise the temperature from 145°F (63°C) to 158°F (70°C). Rest at 158°F (70ºC) for 20 minutes. Over 5 minutes, raise the temperature from 158°F (70°C) to 172°F (78°C) for mash out.
Lauter, sparge, and run off into the kettle. Boil for 85 minutes following the hops schedule.
After the boil, split the wort into two horizontal fermentation vessels. Chill the wort in one vessel to 46°F (8°C). Aerate and pitch the lager yeast. Chill the wort in the other vessel to 54°F (12°C). Aerate and pitch the ale yeast. Ferment with the lager yeast at 46°F (8°C); ferment with the ale yeast at 54°F (12°C).
After fermentation, transfer the beers to a horizontal conditioning tank together and lager at 39°F (4°C) for 2 weeks and then 4 weeks at 34°F (1°C).
Package and carbonate to at least 3 volumes of CO2.
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