http://www.weyermann.de/eng/news.asp?go=ne&show=yes&idne=1639&umenue=yes&idmenue=39&sprache=2
I'm liking the idea of the oak smoked wheat malt!
I'm liking the idea of the oak smoked wheat malt!
Some interesting new malts....Weyermann
- Thread starter smokinghole
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phillyhomebrew
Well-Known Member
Smoked Wheat!?! What a concept!
Thanks for the heads up, now where to find them?
I think I'm in love......
I can't wait til my lhbs gets them in.
I can't wait til my lhbs gets them in.
OP
OP
I have a sinking feeling that these won't be in LHBS any time soon. Might have to order through Country Malt Group somehow. You have to figure a lot of LHBS order through LD Carlson and then LD Carlson orders probably from Country Malt or maybe direct. Either way it has to filter down.....
runs4beer
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Does country malt carry Weyermann..? I didn't think so or at least I've never seen them as a supplier on their web site or in their catalog. I wish they did and I wish they carry Crisp as well. If I'm wrong please let me know because that's where I order all my base malts and I love to be able to have a wider selection then 8 maltsers they list.
My LHBS prides itself on trying to carry every grain. The carry wyerman, if any LHBS can carry it, they will.
ReverseApacheMaster
Well-Known Member
You need that oak smoked wheat malt for making gratzer. It has a very different flavor from beech smoked malt. After reading the link I see they say that. If you can get your hands on the stuff or oak smoke your own wheat malt a gratzer is definitely worth trying. Very interesting blend of flavors. One of my favorite beers for sure.
I've never had a gratzer, but I have had some smoked hefeweizens (and made one a few years back). It's a style that I like quite a bit, but I understand that it's not for everyone (think you really want to be careful with the yeast phenals). I'm really interested in making that again with the oak-smoked malt. A while back I was thinking about home-smoking some malt with oak (I've got some chunks kicking around the shop), but I never quite got around to it.
ReverseApacheMaster
Well-Known Member
Gratzer is a bit different. You want to use a neutral yeast strain so you don't have an issue with phenols or esters mixing with the smoke in a bad way. You also use a lot of hops and although bitterness and smoke generally do not go well together they go together exceedingly well in this beer style (and I am no hophead).
Wow. Interesting stuff. For the curious and lazy, I pulled this off the first relevant site on a Google search. "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 [Plato]. Fermentation is carried out in tuns at a temperature of 15 to 20º C."
--“Bierbrauerei" by M. Krandauer, 1914, page 301.
--“Bierbrauerei" by M. Krandauer, 1914, page 301.
The only descriptions I have found of this style are really some reinterpretations. Sounds like it was originally very low gravity (under 1.03), although some brewers are making the style at around 1.045. I've seen reference to "apple" notes in the historical style, which I would assume is yeast-driven but which some brewers (or at least one) is using cinnamon and allspice to imply. From what I can gather, at least some of the "gratzers" being made today don't really seem to be very traditional.
Where have you had the style? Sounds like you might have found someone making a more-authentic version.
OP
OP
I take back my comment about Country Malt. It does not appear they carry Weyermann. I just hope that I can get some of the abbey malts or the oak smoked wheat malt for experimentation. A brewer friend showed me the new malts so I could possibly source some from him in the future.
ReverseApacheMaster
Well-Known Member
I've never had a commercial version, only my own recreation from notes in Brewing with Wheat, some translated documents I found on Google and some polish websites (translated courtesy of Google). I've got a recipe in the wheat forum where some Polish brewers weighed in with some info they got from the last brewery in Poland that commercially produced it. I think I overdid the gravity but otherwise I tried to adhere to the traditional notes as much as I could.
kyleobie
Well-Known Member
Wow, cool! I'm excited about the smoked wheat and the abbey malt. Hope Midwest Supplies or Northern Brewer gets these in stock.
Anybody got a good link to a smoked hefeweizen?
Anybody got a good link to a smoked hefeweizen?
OP
OP
Anyone know if these malts have landed anywhere? I think I saw the Abbey malt at my LHBS but I'm not certain.
OP
OP
So you've used the smoked wheat malt in to make Gratzer? I'm just wondering if it's worth looking for or if I should just buy some white wheat malt and smoke it myself.
JonnyJumpUp
Well-Known Member
Too bad the lhbs didnt even have 20l or csrapils last time I was there they def wont have this.
OP
OP
I was able to grab some carabelge and carasomething else to try. I was looking for the abbey malt but it was out. The owner looked into ordering oak smoked wheat malt while I was there but it's not on the Brewer's Supply website through LD Carlson.
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