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Noseybear's Q3 2021 Metric

Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Post Boil Size: 22.22 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Stephen Stanley
No Chill: 20 minute extended hop boil time
Hop Utilization: 82%
Calories: 93 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)

Created: Monday June 28th 2021

Original Gravity:

1.031

Final Gravity:

1.006

ABV (alternate):

3.3%

IBU (tinseth):

26.2

SRM (morey):

2.5

Mash pH

5.4

Cost $

1.84

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.16 g	Rice Hulls10.16 g Rice Hulls	0	0	0.4%
0.18 kg	German - Pale Ale0.18 kg Pale Ale	39	2.3	6.9%
2.40 kg	Weyermann - Oak Smoked Wheat Malt2.4 kg Oak Smoked Wheat Malt	38	2	92.7%
2.59 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7 g	Magnum7 g Magnum Hops	$ 0.10 / g $ 0.67	Pellet	10.7	Boil at 93 °C	60 min	9.53	7.8%
70 g	Saaz70 g Saaz Hops		Pellet	3.5	Hop Stand at 100 °C	30 min	11.67	77.8%
13 g	Saaz13 g Saaz Hops	$ 0.09 / g $ 1.17	Pellet	3	Boil	60 min	4.96	14.4%
90 g / $ 1.84

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 g	Magnum (Pellet) 7 g Magnum (Pellet) Hops	$ 0.10 / g $ 0.67	9.53	7.8%
70 g	Saaz (Pellet) 70 g Saaz (Pellet) Hops		11.67	77.8%
13 g	Saaz (Pellet) 13 g Saaz (Pellet) Hops	$ 0.09 / g $ 1.17	4.96	14.4%
90 g / $ 1.84

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22 L		Temperature	--	52 °C	10 min
		Temperature	--	63 °C	30 min
	Alternately, decoction	Temperature	--	70 °C	20 min
	Mash out - optional	Temperature	--	77 °C	--
5 L	Batch sparge	Sparge	--	77 °C	10 min
Starting Mash Thickness: 6.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1.06 each	Whirlfloc	Water Agt	Boil	10 min.
8 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
2.11 g	Yeast Nutrient	Other	Boil	10 min.
1.21 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1.06 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.31 bar Temp: 1.1 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44.3	33.3	43.8	104.3	163	5
Check Pattinson for water composition. Adjust acidulated. Water adapted from Nov/Dec 2012 issue of Zymurgy. Salts are what makes Mg and SO4/Cl ratio work. Saved as "Grodzisk, Poland" water profile.
Mash Chemistry and Brewing Water Calculator

Notes

References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-09-19 00:57 UTC
Snapshot Created: 2021-06-28 01:14 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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