Q3 2021 Brewersfriend Community Recipie.
- Thread starter GFHomebrew
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He was good in the world cup but not so good for his current team... made too many fouls to be considered a regular full back
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My Polish friends are hurling jeers and epithets in your general direction.... Enjoying the Man Pee.
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I’m intrigued.
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BYO Magazine had an article on Piwo Grodziskie in the October 2018 issue - https://byo.com/article/piwo-grodziskie/. I remember reading about that and thinking it might be interesting to brew it. Now I guess I have a reason.
Well I'm game, may have to do a half batch to squeeze it in, but this definately sounds interesting. Fire away with the recipe sir, and I'll try to hit the target.
I was waiting for you to put that forward Noseybear
.Hey it's your turn mate you submit what you want that's the beauty of it
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Nice! Time to study.
Thanks for posting this
Ale means I can play, maybe, based on fermentation requirements.
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Happy Days Noseybear I'm Eager as to sink my palette into a new beer style!
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Here's the recipe:
https://www.brewersfriend.com/homebrew/recipe/view/1167371/the-big-lubelski-bf-quarterly-recipe
Note it uses a LOT of epsom salt! The Mg seems to be necessary to the flavor profile (it comes out tasting sweet rather than smoky). I took the acidulated malt out of my original recipe and added 1ml of 88% lactic acid to reach mash pH of 5.4, whatever adjustments you think are necessary should work. Water: Concentrate on the Mg levels and the SO4/Cl ratio. What I put in works for RO water, assuming 5 ppm alkalinity (CaCO3) and 0 TDS. The water profile calls for 80 ppm alkalinity - don't add any unless you need to raise pH.
I see you have been doing your research! My recipe is based considerably on some of the sources you cited. I have a grand and elaborate step mash profile that I can do with my system, if you can't, 150° F for an hour should suffice. If you can get the Polish hops, use those; otherwise, Saaz works just fine. I add 2g yeast nutrient at 10 mins left on the boil, it's cheap insurance, you don't necessarily need it.
One more thing: Rice hulls. Lots of rice hulls. The wheat malt will set up like a bowl of Cream of Wheat (Farina) if you don't use them. I have 14 ounces in the recipe, a pound might be better.
Any questions on unit conversions, please ask.
Cheers and good luck with it!
https://www.brewersfriend.com/homebrew/recipe/view/1167371/the-big-lubelski-bf-quarterly-recipe
Note it uses a LOT of epsom salt! The Mg seems to be necessary to the flavor profile (it comes out tasting sweet rather than smoky). I took the acidulated malt out of my original recipe and added 1ml of 88% lactic acid to reach mash pH of 5.4, whatever adjustments you think are necessary should work. Water: Concentrate on the Mg levels and the SO4/Cl ratio. What I put in works for RO water, assuming 5 ppm alkalinity (CaCO3) and 0 TDS. The water profile calls for 80 ppm alkalinity - don't add any unless you need to raise pH.
I see you have been doing your research! My recipe is based considerably on some of the sources you cited. I have a grand and elaborate step mash profile that I can do with my system, if you can't, 150° F for an hour should suffice. If you can get the Polish hops, use those; otherwise, Saaz works just fine. I add 2g yeast nutrient at 10 mins left on the boil, it's cheap insurance, you don't necessarily need it.
One more thing: Rice hulls. Lots of rice hulls. The wheat malt will set up like a bowl of Cream of Wheat (Farina) if you don't use them. I have 14 ounces in the recipe, a pound might be better.
Any questions on unit conversions, please ask.
Cheers and good luck with it!
Your yeast choice is German Ale K97 I see Noseybear ive found in kolsch I've fermented it with provides a tart finish I assume from a lower finishing PH from the yeast. You highly recommended this yeast for style as well?
I see it's a nice light beer too cool.
Now to do some searching for Smoaked wheat malt
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I tried smoking wheat once, but I couldn't keep it lit (ba dum bum)
No, nice recipe, I plan to attempt to use my fancy schmancy enzyme instead of (some of) the rice hulls. Not confident enough in the enzyme to eliminate ALL the husks, despite the marketing to that effect.
I live for step mashes!
(ba dum bum)No, nice recipe, I plan to attempt to use my fancy schmancy enzyme instead of (some of) the rice hulls. Not confident enough in the enzyme to eliminate ALL the husks, despite the marketing to that effect.
I live for step mashes!
I think you've mentioned before you boil 90 minutes cause of your altitude right? So if I cut it to 60 I shouldn't have any issues?
