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Old 03-04-2008, 08:54 PM   #1
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Default Anyone familiar with Grodziskie (Grätzer Bier)?

This style sounds very intriguing to me. I may try and brew it if I can locate a recipe. Has anyone here tried a commercial example? Looks like it hasn't been brewed in a while but may be making a comeback.

Brewed in the now Polish town of Grodzisk (Grätz in German) , this smoked wheat beer is one of the brewing world's most recent style extinctions. The last Grodziskie was brewed in the mid-1990s. Though I've heard a rumour that production is about to restart. It's another of my obsessions. You can read more about Grätzer/Grodziskie here.


"Grätzer Bier, a rough, bitter beer, brewed from 100% wheat malt with an intense smoke and hop flavour. The green malt undergoes smoking during virtually the whole drying process, is highly dried and has a strong aroma in addition to the smoked flavour. An infusion mash is employed. Hopping rate: for 1 Zentner (100 kg) of malt, 3 kg hops. Gravity just 7º [Balling]. Fermentation is carried out in tuns at a temperature of 15 to 20º C. Since the beer in the tun, as a result of the expulsion of great quantities protein and resin, doesn't break, it is mixed with isinglass and pumped into barrels. After two or three days it is completely clear and ready to be filled into delivery casks or bottles with the addition of 2 to 5% Krausen."
“Bierbrauerei" by M. Krandauer, 1914, page 301.

According to this description, Grätzer had an unusual combination of 100%, very smoky wheat malt and heavy hopping. The gravity - approximately 1028º - was very low by modern standards, but fairly typical of German top-fermenting styles of the period.

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Old 03-04-2008, 08:57 PM   #2
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Man that sounds good.

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Old 03-04-2008, 09:00 PM   #3
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Wow, interesting. Ya know the more I think about it, the more I think I'd like smoked type beers because I love Lapsang Souchong.

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Old 03-04-2008, 09:09 PM   #4
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Sounds like a good experiment! I would:
1. buy the appropriate amount of wheat malt
2. home smoke the malts with a fruit wood from that area (chessnut? find what they use)
3. scale the hops suggested in the article and choose an appropriate hop
4. brew away and see what you get!

Home smoking is easy, run a google search for smoking malts and byo. They had a very good article on it.

Good luck! Keep us updated!

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Old 03-04-2008, 09:12 PM   #5
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free smoker made out of an old window screen.

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Old 03-04-2008, 09:21 PM   #6
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I have brewed one, although I have never had a comercial version. I used 100% smoked wheat malt. It turned out very smoky, and I like smoked beer, but it did mellow out after a couple of months. I smoked the grains over oak and alder. I got the idea from Randy Mosher's, Radical Brewing.

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Old 03-04-2008, 09:31 PM   #7
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Would 100% Weyermann Smoked Malt be appropriate? I can accomplish quite a bit in my little condo but I don't have any way to smoke this much grain.

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Old 03-05-2008, 12:45 AM   #8
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The wyermann is basic 2 row, I would see abount finding that guy in CA that custom smokes grain at his LHBS, and see if you can get the wheat malt per style.

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Old 03-05-2008, 02:24 AM   #9
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I would say that the wheat is crucial, like Ryan said, Weyermann is smoked Pilsener malt. I did a 3 gallon batch because I wasn't sure whether I would like it and I didn't want to smoke that much malt.

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Old 03-05-2008, 02:35 PM   #10
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100% Wheat malt? Does wheat have enough diastatic power to convert it's own starches?

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