ReverseApacheMaster

Recipes 

I have! It's a very tasty beer. I'm very happy with my attempt at this beer. I've added it to the recipe section here.

Glossolalia

Recipes 

Sorry for bumping this thread years later, but it seems more appropriate than starting a new thread. Apparently, Weyermann is now producing an oak-smoked wheat malt that they specify as being used for making Grodziskie. The specification sheet specifies to use it at up to 80% of the total grist. I was under the impression that Grodziskie was typically 100% smoked wheat malt. Has anyone here made it with Weyermann's malt? Would I be better off splitting the grist with 40-50% non-smoked wheat malt?

slotish

Recipes 

Hi
I've never used this malt but from the other polish homebrewers I heared that even with 100% of this malt in total grist, beer turned out to be not sufficiently smoked in aroma and taste.

kopyr

Recipes 

Polish Homebrewers Association (PSPD) published report about Grodziskie. A lot of information about technology and ingredients.

opteek

Recipes 

Awesome link, thanks kopyr! Going to chime in here again to update on my first attempt. It was my first time using wheat and also one of my earlier brews and ended up getting dumped. To start with, I didn't grind the wheat and so my efficiency ended up in the 20-40% range I believe. I had used Moshers recipe, where he specifies a much higher than usual OG, so this was not the worst thing that could have happened to my beer. But I did end up aging it for an extended time during which it managed to get infected. Ended up dumping the batch without even trying it

But I plan on making another attempt this summer. Have a bunch of white oak trees in MI and am a little bit more practiced in using the smoker now, and also in grinding my grains and using proper sanitation Will definitely keep this thread updated with my attempts.

Feurhund

Recipes 

I made a great Gratzer with white wheat malt I smoked at home with white oak for two hours. Hopped the hell out of it using the same schedule and amount of Saaz as my Bo pils recipe. Used Kolsch yeast fermented cool and at 1 month it was a monster of a beer considering it was 4%abv.

Smelled like an oak fire and had a flavor of a nice smoked Gouda with a clean refreshing finish. Time blended and mellowed the flavors, but at 8 months this small beer still had personality.

Turned some heads at competitions from the score sheets. Got a 38 from a professional brewer at one, but didn't place. Specialty beer Is a tough category and this beer just messes with an preconceived notions. I highly recommend smoking your own and brewing it up for early fall.