Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

27E1. Piwo Grodziskie/Gratzer

104 calories 10 carbs
Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 104 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Thursday September 7th 2017
1.032
1.007
3.16%
26.82
3.46
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.25 lb German - Smoked Malt6.25 lb Smoked Malt 37 3 100%
6.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24.75 75%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 15 min 1.91 12.5%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 1 min 0.17 12.5%
 
Mash Guidelines
Amount Description Type Temp Time
3.8 gal Single Infusion Infusion 152 °F 90 min
4.81 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.21 g Gypsum Water Agt Mash 1 hr.
0.40 g Chalk Water Agt Mash 1 hr.
0.55 g Magnesium Chloride Water Agt Mash 1 hr.
16.64 ml Phosphoric acid Water Agt Mash 1 hr.
7.76 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 168 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use oak-smoked wheat instead of beechwood smoked.

Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.

Aroma:
Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.

Appearance:
Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.

Flavor:
Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.

Mouthfeel:
Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth.

Comments:
Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.

History:
Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.

Characteristic Ingredients:
Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.

Style Comparison:
Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but that character is less intense than in a Rauchbier.

Vital Statistics:
OG: 1.028 – 1.032
FG: 1.006 – 1.012
IBUs: 20 – 35
SRM: 3 – 6
ABV: 2.5 – 3.3%

Tags:
session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke

Last Updated and Sharing
 
83
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 22:11 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/