Anyone familiar with Grodziskie (Grätzer Bier)? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anyone familiar with Grodziskie (Grätzer Bier)?

Reply
 
Thread Tools
Old 03-04-2008, 09:54 PM   #1


This style sounds very intriguing to me. I may try and brew it if I can locate a recipe. Has anyone here tried a commercial example? Looks like it hasn't been brewed in a while but may be making a comeback.

Brewed in the now Polish town of Grodzisk (Grätz in German) , this smoked wheat beer is one of the brewing world's most recent style extinctions. The last Grodziskie was brewed in the mid-1990s. Though I've heard a rumour that production is about to restart. It's another of my obsessions. You can read more about Grätzer/Grodziskie here.


"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 [Balling]. Fermentation is carried out in tuns at a temperature of 15 to 20º C. Since the beer in the tun, as a result of the expulsion of great quantities protein and resin, doesn't break, it is mixed with isinglass and pumped into barrels. After two or three days it is completely clear and ready to be filled into delivery casks or bottles with the addition of 2 to 5% Krausen."
“Bierbrauerei" by M. Krandauer, 1914, page 301.

According to this description, Grätzer had an unusual combination of 100%, very smoky wheat malt and heavy hopping. The gravity - approximately 1028º - was very low by modern standards, but fairly typical of German top-fermenting styles of the period.

 
Reply With Quote
Old 03-04-2008, 09:57 PM   #2
Ryan_PA
 
Ryan_PA's Avatar
Recipes 
 
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts


Man that sounds good.

 
Reply With Quote
Old 03-04-2008, 10:00 PM   #3
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


Wow, interesting. Ya know the more I think about it, the more I think I'd like smoked type beers because I love Lapsang Souchong.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 03-04-2008, 10:09 PM   #4
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,757
Liked 148 Times on 120 Posts


Sounds like a good experiment! I would:
1. buy the appropriate amount of wheat malt
2. home smoke the malts with a fruit wood from that area (chessnut? find what they use)
3. scale the hops suggested in the article and choose an appropriate hop
4. brew away and see what you get!

Home smoking is easy, run a google search for smoking malts and byo. They had a very good article on it.

Good luck! Keep us updated!

 
Reply With Quote
Old 03-04-2008, 10:12 PM   #5
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,757
Liked 148 Times on 120 Posts


free smoker made out of an old window screen.


 
Reply With Quote
Old 03-04-2008, 10:21 PM   #6
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


I have brewed one, although I have never had a comercial version. I used 100% smoked wheat malt. It turned out very smoky, and I like smoked beer, but it did mellow out after a couple of months. I smoked the grains over oak and alder. I got the idea from Randy Mosher's, Radical Brewing.

 
Reply With Quote
Old 03-04-2008, 10:31 PM   #7

Would 100% Weyermann Smoked Malt be appropriate? I can accomplish quite a bit in my little condo but I don't have any way to smoke this much grain.

 
Reply With Quote
Old 03-05-2008, 01:45 AM   #8
Ryan_PA
 
Ryan_PA's Avatar
Recipes 
 
Aug 2006
Horsham, PA, Pennsylvania
Posts: 1,881
Liked 13 Times on 9 Posts


The wyermann is basic 2 row, I would see abount finding that guy in CA that custom smokes grain at his LHBS, and see if you can get the wheat malt per style.

 
Reply With Quote
Old 03-05-2008, 03:24 AM   #9
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


I would say that the wheat is crucial, like Ryan said, Weyermann is smoked Pilsener malt. I did a 3 gallon batch because I wasn't sure whether I would like it and I didn't want to smoke that much malt.

 
Reply With Quote
Old 03-05-2008, 03:35 PM   #10
cubbies
Tastes like butterdirt
HBT_LIFETIMESUPPORTER.png
 
cubbies's Avatar
Recipes 
 
Nov 2006
St Louis MO
Posts: 1,928
Liked 7 Times on 5 Posts


100% Wheat malt? Does wheat have enough diastatic power to convert it's own starches?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone familiar with this system?? Lando Equipment/Sanitation 16 09-01-2009 09:41 PM
Anyone familiar with this 3 gallon recipe? pnj All Grain & Partial Mash Brewing 3 05-09-2009 12:06 PM
Why does this guy look familiar? arturo7 Drunken Ramblings and Mindless Mumbling 18 05-06-2009 05:32 PM
Anyone familiar with St. Peter's? BWRIGHT Recipes/Ingredients 6 04-04-2008 12:36 PM


Forum Jump