Edcculus
Well-Known Member
I'm starting this thread in response to the beer referenced in this video made by Polish brewers in response to our video.
In the video, someone mentions a beer called "Grodziskie". It is a classic Polish beer that has gone by the wayside that a lot of local homebrewers are bringing back (sound familiar )
Kopyr, the member who posted the video gave us some insight on this beer, and a basic recipe:
Some US translations:
smoked barley malt - 3.3lb
wheat malt 1kg - 2.2lb
aroma hops pellets 1.75oz - I've never seen Lubelski for sale here, so lets just say Saaz
yeast like to koelsch, e.g. S-33
Mash:
1.3 gallons water temp. 40C - add malts
30min in 98F
add .5 gallon hot (boiling) water
20min in 122F
add .75 gallons hot water and heat
30min in 158F
A few questions (if Kopyr hopefully joins us here)
1- What size batch? This doesn't look like a typical 5 gallon (~18liter) batch
2- What are the original and final gravities? If you don't typically use specific gravity, we can translate from Plato or Balling
3 - you say Kolsch yeast. What temperature do you ferment at? Do you semi lager this beer like you would a Kolsch?
4 - why the stepped mash? Looks like you have an acid rest, a protein rest and the saccharification rest. Could you get away with a single infusion mash? I'm not sure what malts are available to you in Poland, but most malts here in the US are highly modified and don't really need protein rests.
Hopefully we can get specifics so some of us can give this beer a shot!
In the video, someone mentions a beer called "Grodziskie". It is a classic Polish beer that has gone by the wayside that a lot of local homebrewers are bringing back (sound familiar )
Kopyr, the member who posted the video gave us some insight on this beer, and a basic recipe:
Unfortunatelly not.
It is special glass for Grodziskie. Grodziskie was called polish champagne.
Here you have export label in English.
About recipe, the hardest thing is that Grodziskie was made of 100% smoked (oak) wheat malt. And in Europe there is no malting company, which produced this kind of malt. So many of us use wheat malt + smoked barley malt, but some of us smoke wheat malt on their own.
The recipe I used is:
smoked barley malt 1,5kg
wheat malt 1kg
aroma hops pellets 50g (it was Lubelski, similar to Saaz)
yeast like to koelsch, e.g. S-33
Mash:
5 litre water temp. 40C - add malts
30min in 37C
add 2l hot (boiling) water
20min in 50C
add 3l hot water and heat
30min in 70C
Boiling:
90min
30g hops at the bginning
20g hops after 20 minutes.
EDIT:And the most important it was bottle conditioned.
Some US translations:
smoked barley malt - 3.3lb
wheat malt 1kg - 2.2lb
aroma hops pellets 1.75oz - I've never seen Lubelski for sale here, so lets just say Saaz
yeast like to koelsch, e.g. S-33
Mash:
1.3 gallons water temp. 40C - add malts
30min in 98F
add .5 gallon hot (boiling) water
20min in 122F
add .75 gallons hot water and heat
30min in 158F
A few questions (if Kopyr hopefully joins us here)
1- What size batch? This doesn't look like a typical 5 gallon (~18liter) batch
2- What are the original and final gravities? If you don't typically use specific gravity, we can translate from Plato or Balling
3 - you say Kolsch yeast. What temperature do you ferment at? Do you semi lager this beer like you would a Kolsch?
4 - why the stepped mash? Looks like you have an acid rest, a protein rest and the saccharification rest. Could you get away with a single infusion mash? I'm not sure what malts are available to you in Poland, but most malts here in the US are highly modified and don't really need protein rests.
Hopefully we can get specifics so some of us can give this beer a shot!