Here are my two Grodziskies. The one on the left is 1/2 commercial beechwood smoked malt, 1/2 wheat malt. The one on the right is 100% wheat malt cold smoked with oak.
Both in the 1.030s, both with mid 30s IBUs from Saaz. Kolsch yeast. Both fined with gelatin. So they are in the style of a low gravity Grodziskie.
The half and half was bottle conditioned to 3.5 vol CO2, the full wheat was kegged at about 3 vol. Both beers are fairly clear, but both have a chill haze.
Here is a closeup of the whole wheat:
Here is a closeup of the half and half:
, on Flickr
The half and half has better head retention than the whole wheat. This may be due in part to it being more effervencent.
There is a big difference in taste. As can be expected the half and half has less smoke nose and flavor, although the whole wheat has a much smoother smokiness. The half and half was initially acrid but this has diminished considerably after aging for a month or so.
The whole wheat beer has an overall better balance. It is smokey, but it works in this beer. The oak makes a difference. It has a citrus overtone that is lacking in the half and half.
This style of beer is a good alternative to heavier styles of smoked beers. Both beers are good and if you like smoked beers, wouldn't disappoint.
Although the whole wheat cold smoked beer is in my opinion a better beer, I wouldn't hesitate to make either one again. I think that there would be a better consistency with the half and half just because there is an inherent variability when home smoking malt that probably would lend batch differences in the whole wheat version.