Grodziskie - Polish smoked wheat beer

[slotish]

Grodziskie is going to be a new BJCP style!

http://pspd.org.pl/uploads/aktualnosci/2012/newbrewer-jul-aug-2012.pdf

 

[Feurhund]

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.

 

[ReverseApacheMaster]

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.

 

[ReverseApacheMaster]

Grodziskie is going to be a new BJCP style!

http://pspd.org.pl/uploads/aktualnosci/2012/newbrewer-jul-aug-2012.pdf

Where did you read that in the article?

 

[slotish]

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

 

[passedpawn]

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.

 

[slotish]

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.

 

[ao125]

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/b...rs-of-the-deceased-tapping-party,1236153.html

 

[AnOldUR]

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 ******. Not that she knows the style, but I'd still like to get it right.

 

[GrogNerd]

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

 

[AnOldUR]

It's an easy style, a SMaSH, so it's hard to screw up.

Maybe I can screw it up on my next batch. I was going to brew 10 gallons yesterday, but shortage of temperature controlled fermentation space made it a 5 gallon batch. Now I'm wondering if the left over Oak Smoked Wheat will compliment other beers if used in small amounts. It doesn't seem like it would go well with American hops, but I could be wrong. How about a Porter? Maybe an big English Barleywine? Ever experiment with it?

 

[GrogNerd]

Never tried it in any other recipe.

I still have leftovers from my batch. 6 to 8 months lagering in the fridge and it's very tasty

Clear as glass, too

 

[GrogNerd]

Grodziskie is such a light, effervescent beverage, maybe the answer to your question lies in the complete opposite direction.

watching Brew Dogs in Michigan and a youtube video about Funky Buddha Brewery in Ft Lauderdale (our vacation destination this year) and they're talking about Breakfast Stouts

think smoked wheat malt would make an excellent addition to that type of grain bill; anything having to do with maple flavorings. something big, bold, roasty. with cocoa or coffee or vanilla or something aged on bourbon or oak any combination of all the above

I will make that beer someday

 

[Jako]

so i don't think my LHBS has the smoke wheat i would need for this, any online options?

 

[GrogNerd]

looks like Northern Brewer, MoreBeer, Adventures in Homebrewing and Bell's all have it

 

[Jako]

looks like Northern Brewer, MoreBeer, Adventures in Homebrewing and Bell's all have it

Thank you.

 

[GrogNerd]

Good luck! Report back on how it turns out

 

[Leezer]

I'm so glad you revived this thread jako. I would like to try this also as a nod to my Polish ancestry.

 

[Jako]

I'm so glad you revived this thread jako. I would like to try this also as a nod to my Polish ancestry.

Same with me. Hah my last name is jackositz for Christ sakes! I might order the supplies tonight need to talk to the wife.

To tell the truth I'm not a huge fan of smoked anything but I still want to try this.

 

[Leezer]

ha ha, my name is the easy to spell Nietupski.
I'm not sure about the smoked part either but always looking for something new to try.

 

[GrogNerd]

The smoke is very subtle in this beer. Nothing like a (edit) Rauch bier . Completely different from beechwood smoked barley

My Mom's birth name was Jaworski, her adopted family name was Wojtkowiak

 

[GHBWNY]

Just bottled (a week ago) a smoked wheat. Did a test run this weekend. Yowza! Obviously needs more carb time, but it's a winner. Trying to light a fire under my S-I-L (NPI) to buy a smoker and doing some ribs to go with it. Hey, I bought the brewing equipment, ingredients and brewed the beer. It's the least he could do, right?

 

[Jako]

That's good to know makes this a bit more exciting to make.

Really cool stuff! I did the DNA test turns out I am a big portion of Irish and Polish! Going to order tonight so I don't put it off any longer.

 

[Beekeeper]

First impression was that the 100% oak smoked recipe was too harsh with smoke, but found that it quickly mellows, and I am going to have to start another 5G batch this weekend so that I don't end up running out of this baby. (In anticipation of finding the result offensively smokey, I had brewed one batch with 50% Pilsen, and one at 100% Weyermann Eichenrauch.)