Description

This is a Community Recipe created by cuichulain

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients

Weyermann® Oak Smoked Wheat Malt (3600 grams)
Oat Husks (200 grams)
Saaz Pellets (100 grams)

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Method

Beer Style (main): Other Origin Ales
Beer Style (sub): Grodziskie
Batch Size: 23
Original Gravity: 1.029
Final Gravity: 1.008
ABV %: 2.9
IBU: 25

THE MASH
Temperature °C: 63
Length (mins): 60
Out temp °C: 78
Out time (mins): 15

THE BOIL
Boil time (mins): 60

Additions and timing:

Saaz 60mins 40g
Saaz 10mins 30g
Saaz F/O 30g

Secondary additions and timing:

None

Yeast: Kolsch Wyeast 3565
Fermentation temperature/steps: 16° then cold crash

Comments:

Brew as quickly as possible after malt is crushed.

A historic smoked beer style also known as “Gratzer” or “Polish Champagne,” is a low-alcohol, highly-carbonated, refreshingly light-bodied wheat ale that has an oak-smoked flavour melded with a clean hop bitterness.