Historical Beer: Piwo Grodziskie Gratzer (It tastes like bacon)

Title: Grodziskie (Grodzilla)
Author: Jay


FERMENTABLES:
0.5 lb - Rice Hulls (3.2%)
7.5 lb - Weyermann® Oak-Smoked Pale Wheat Malt (96.8%)

HOPS:
.5 oz - Saaz, Type: Leaf/Whole, AA: 3.7, Use: Mash, IBU: 1.43
.75 oz - Perle, Type: Pellet, AA: 8.9, Use: Boil for 60 min, IBU: 23.67
0.25 oz - Perle, Type: Pellet, AA: 8.9, Use: Boil for 15 min, IBU: 4.7

MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 60 min, Amount: 1.33 qt

YEAST:
Wyeast - German Ale 1007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 55 - 68 F

This tasted like bacon. It's bizarre but the keg kicked quickly when I had a bunch of folks over.

I recommend you give this a try, its easy and cheap and pretty tasty. I based my hop additions from a northerbrewer blog post about gratzer. I couldn't be happier and I think I'll make this every summer.

So I've had Vlad the Inhaler by Blind Bat brewing which is really awesome. It is slightly sour, though. Does this come out slightly sour as well? http://blindbatbrewery.com/page4/page4.html it's also only 4% ABV which is pretty awesome.

That's the whole grain bill?

frankgreenlee said:

That's the whole grain bill?

Click to expand...

traditional Gratzer/Grodziskie recipe; 100% smoked wheat malt

I'm brewing this up in March. (yes, I've scheduled almost all of my brew days into 2014)

going to be using Polish hops, Lublin (Lubelski) in place of the Saaz

EvilJay, would love a pic of this, if you have one

Na zdrowie!

GrogNerd said:

traditional Gratzer/Grodziskie recipe; 100% smoked wheat malt

I'm brewing this up in March. (yes, I've scheduled almost all of my brew days into 2014)

going to be using Polish hops, Lublin (Lubelski) in place of the Saaz

EvilJay, would love a pic of this, if you have one

Na zdrowie!

Click to expand...

I'll try to find a picture. It's long been kicked, but I'll make it again next spring as well. It's a good bbq day beer.