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| − | + | '''Graetzer''', or Grätzer, is a traditional beer from the German/Polish border, brewed with beechwood-smoked malt. Originally it was made entirely with oak-smoked wheat malt, and about 1 ounce of Lubin or Saaz hops per gallon. A top-fermenting yeast is used. | |
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| − | Graetzer | + | Later, Graetzer beer became a low gravity and strongly hopped beer made from 2/3 smoked, highly roasted wheat malt and 1/3 pale barley malt. A single step infusion mash is usually used. The flavor is very smokey and the style is very rare. |
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O.G.: 1030 - 1034; Alcohol: 3 - 3.5%; IBUs: 45-50. | O.G.: 1030 - 1034; Alcohol: 3 - 3.5%; IBUs: 45-50. | ||
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| + | ==References== | ||
| + | *Mosher, Randy. "Radical Brewing," Brewers Publications, 2004. | ||
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| + | [[Category:Beer]] | ||
| + | [[Category:Beer styles]] | ||
| + | [[Category:Smoked beer styles]] | ||
| + | [[Category:Wheat beer] | ||
Revision as of 01:54, 9 October 2008
Graetzer, or Grätzer, is a traditional beer from the German/Polish border, brewed with beechwood-smoked malt. Originally it was made entirely with oak-smoked wheat malt, and about 1 ounce of Lubin or Saaz hops per gallon. A top-fermenting yeast is used.
Later, Graetzer beer became a low gravity and strongly hopped beer made from 2/3 smoked, highly roasted wheat malt and 1/3 pale barley malt. A single step infusion mash is usually used. The flavor is very smokey and the style is very rare.
O.G.: 1030 - 1034; Alcohol: 3 - 3.5%; IBUs: 45-50.
References
- Mosher, Randy. "Radical Brewing," Brewers Publications, 2004.
[[Category:Wheat beer]
