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It turned out to be a nice, refreshing dunkelweizen but also with typical for rye beer notes like a spicy taste and rye-bread aroma.

Hello According to BJCP you should use more raw wheat in your grain bill. Personally, I would use some flaked oats instead of the munich and caraMunich malt. Also, your OG seems to be little too high.

I know about it from polish sources... So, if you want to read in polish, no problem :D 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...

There is nothing about it in the article. Article was just an addition to this great news.

Grodziskie is going to be a new BJCP style! http://pspd.org.pl/uploads/aktualnosci/2012/newbrewer-jul-aug-2012.pdf

I heared that exlellent rye beers are german hefe-weizens with addition of rye malt ( up to 20% ) of total grain bill. What is more, I'm brewing one of this beer right now ;) I'm brewing this recipe: Pils malt - 4,4 lbs ( 2 kg ) Rye malt - 2,2 lbs ( 1 kg ) Wheat malt - 2,2 lbs ( 1 kg ) Spelt...

Thank You guys, You have really helped me. So it looks that I was using beta glucane rest in my wheat beers not knowing it, beacause of typical for step mashing ferulic acid rest in 104F.

Hello homebrewers I was thinking about using some rye malt in my brewery and the first batch with this new ingredient will be a german hefe-weizen with some addition of rye. What do You think about this recipe: Pils malt - 4,4 lbs ( 2 kg ) Rye malt - 2,2 lbs ( 1 kg ) Wheat malt - 2,2 lbs...

Hi I've never used this malt but from the other polish homebrewers I heared that even with 100% of this malt in total grist, beer turned out to be not sufficiently smoked in aroma and taste.

I've malted 2,2 pounds of wheat once to make smoked wheat malt which I used in grodziskie beer as 1/3 of grain bill addition. I partially succeeded cause in attempted mash with 2 ounces of my malt the iodine test turn out negative after one hour of mashing! Too long to call it perfect malt...

Hi j1rubin I suggest you to increase amount of Saaz addition for 60 min boil ( with 3,5% alpha acid ) to 60 grams (2.12 ounces) or even more. Dont use triple decoction because you can have foam problem in your beer. I would use enhanced double decoction. I've read that essential part in this...

If you'll have some decoction mash left, you ought to let it cool down to main mash temperature ( that you've already reached ) and then add to your mash tun. After that you can go to another rest.

Carahell is a Weyermann's pale caramel malt ( 20-30 EBC = 10-15L). This malt is very popular in Europe, but I think Caramel 10 is something very similar.

Hi Maybe you should add some carahell ( or some similar malt ) to your mash? In my octoberfest recipe such addition works well - 10 ounces should suffice. It will give you a little more complexed sweetnes. German ale turned out to be very clean in my lager-like brew so I can truly recommend it...

Hello My name is Peter and I'm a homebrewer from Poland. I live in the Wroclaw city where I study history at the local university, but I brew in my family house far from the city in the small village. My favourites beer styles are english bitters, pilsners and lagers and our polish grodziskie...