Grodzisk Ember (Piwo Grodziskie) - Beer Recipe - Brewer's Friend

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Grodzisk Ember (Piwo Grodziskie)

94 calories 8.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.19 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 94 calories (Per 12oz)
Carbs: 8.9 g (Per 12oz)
Created: Sunday December 17th 2023
1.029
1.006
3.0%
30.7
2.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Weyermann - Oak Smoked Wheat Malt5.5 lb Oak Smoked Wheat Malt 38 2 100%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.65 oz Hopsteiner - LUBELSKI (LUBLIN)1.65 oz LUBELSKI (LUBLIN) Hops Pellet 4.2 Boil 60 min 30.65 100%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.26 g Gypsum Water Agt Mash 1 hr.
1.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.88 g Epsom Salt Water Agt Mash 1 hr.
2.03 g Baking Soda Water Agt Mash 1 hr.
1.99 g Chalk Water Agt Mash 1 hr.
1.73 g Gypsum Water Agt Sparge 15 min.
2.47 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
6.70 g Epsom Salt Water Agt Sparge 15 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.94 psi       Temp: 37 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
Grodziskie
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
122 34 39 81 183 450
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Stir for 30 minutes, rest for remainder Strike 119 °F 113 °F 75 min
1.5 gal Infusion 212 °F 152.6 °F 60 min
5.15 gal Fly Sparge 172.4 °F 165 °F 15 min
Starting Mash Thickness: 1.64 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.64 qt/lb 2.26 9  
Mash volume with grains 2.7 10.8  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 6.87 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8.19 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Dough in with 2.25 gallons of water at 119 °F. Hold at 113 °F for 75 minutes. Stir constantly for first 30 minutes. Let rest the remainder of the time.

Add in 1.5 gallons of boiling water to raise mash to 152.6 °F. Hold for 60 minutes.

Sparge as normal

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  • Last Updated: 2023-12-26 19:13 UTC