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Old 08-25-2012, 02:09 PM   #31
slotish
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Jul 2011
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Grodziskie is going to be a new BJCP style!

http://pspd.org.pl/uploads/aktualnos...l-aug-2012.pdf

 
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Old 08-25-2012, 02:38 PM   #32
Feurhund
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I don't think it is a coincidence that Weyermann is now selling oak smoked wheat malt. That makes the style a lot easier to brew and you will see more and more of them.

Those of us that purpose built a smoker to smoke our own malt will have to hope that the rustic-ness and uniqueness of our home smoked produces a better beer, justifying the effort, or go the easy route.

 
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Old 08-25-2012, 03:29 PM   #33
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I know in a recent interview Lauren Salazar at New Belgium said she wants to start putting out a gratzer so I guess we'll see how these commercial versions stack up.

 
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Old 08-25-2012, 03:31 PM   #34
ReverseApacheMaster
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Quote:
Originally Posted by slotish View Post
Grodziskie is going to be a new BJCP style!

http://pspd.org.pl/uploads/aktualnos...l-aug-2012.pdf
Where did you read that in the article?

 
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Old 08-25-2012, 03:42 PM   #35
slotish
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Jul 2011
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There is nothing about it in the article. Article was just an addition to this great news.

 
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Old 08-25-2012, 03:44 PM   #36
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Quote:
Originally Posted by slotish View Post
There is nothing about it in the article. Article was just an addition to this great news.
So, the news is that Grodziskie is going to be a new BJCP style? please post a link to that news. Thanks.
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Old 08-25-2012, 03:54 PM   #37
slotish
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Jul 2011
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I know about it from polish sources... So, if you want to read in polish, no problem I can give you a proper link to this information. It was information given by Polish Homebrewers Association.

Altough, this article does not mention about it, I've read that it's author is responsible for making a description of Grodziskie in BJCP - so somewhat it's connected with all case.

 
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Old 08-25-2012, 04:37 PM   #38
ao125
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Quote:
Originally Posted by smokinghole View Post
So who's used the Weyermann smoked malt so far? I just ordered ingredients and will be making in in a batch or two. I went with Saaz hops. I figure I'll give this Weyermann malt a try this first time and then I'll considering smoking my own if it's not smokey enough
DC Brau just did a grätzer bier with Bluejacket in DC. It was a good summer beer.
http://www.washingtonpost.com/gog/ba...y,1236153.html
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Old 05-26-2015, 02:31 PM   #39
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Quote:
Originally Posted by GrogNerd View Post
good luck with it [Grodziskie]!
(Moved this quote to a more appropriate thread.)

Had a good Grodziskie brew day. Used 100% Weyermann Oak Smoked Wheat malt. It was only my second BIAB. Still experimenting mashing with induction. (Had only used induction for boil before.) Dough-in at 105°, held for 30 min and then did a slow 45 minute ramp up to 155°. Held that for another 45 minutes. Pour over sparge to hit volume. Little over a two hour boil bittered with Tettnanger to 22 IBU's. Efficiency was a little better than planned, so hit 1.034 OG. Pitched with Pacman yeast around 9:00pm. Fast start with a healthy looking fermentation going this morning.

Probably the biggest style mistake I made was not doing anything with water chemistry. Also a little worried about clarity. I used Supper Moss, but it went into the fermenter cloudy (like other wheat beers.) Hoping that will clear up in the finished beer.

GrogNerd, you pop up in a lot of these Grodziskie threads. What do you (or anyone else) think are my chances of this turning out well? Any suggestions for the rest of the process? I'm a German, married to a Polack. Not that she knows the style, but I'd still like to get it right.

 
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Old 05-26-2015, 03:34 PM   #40
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It's an easy style, a SMaSH, so it's hard to screw up. Nothing really special about brewing this as opposed to any other beer, other than an unusual base malt.

If you don't normally mess with your water, I wouldn't worry about it here. If you do, I still wouldn't worry
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