I’m brewing a Grodziskie (A Polish Smoked Wheat Ale) for a co-worker. I’ve never heard of the style until they mentioned having it at a local brew-pub. I’m seeing if I can make a similar smoked wheat ale at home.
I’ve never made a smoked ale of any kind before, so this will certainly be an adventure. In this case, I only brewed a gallon.
Here is a the all grain recipe for my Polish smoked wheat ale.
62.5% – Rauch Malt
37.5% – White Wheat Malt
0.2 oz / gal – Hallertau @ 60 minutes
0.1 oz / gal – Hallertau @ 15 minutes
0.1 oz / gal – Hallertau @ 0 minutes
Wyeast 1010 American Wheat
SG / FG / ABV
1.050 / 1.010 / 5.25%
The beer is down to 1.010, and I think the yeast is mostly in cleanup phase now. Since it’s a wheat beer, I’ll probably bottle this a bit early, just before the 2 week mark to begin the bottle conditioning process, to have a nice fresh wheat beer by the end of it.
The beer is bottled up and conditioning, I got 9 bottles at the end of it. In a few days I’ll move one bottle to the fridge for cold conditioning and test for carbonation. I’m aiming for a higher than average carbonation level. Once I’m tasting this in the glass I’ll update the article with notes and a pretty picture.
She’s all done ladies and gentlemen. There is a mild to moderate smokiness to the beer. The color is that of a dark straw with a decent head and a big body. I carbed it to 2.9-3.0 volumes. Clear? Of course not it’s 40% wheat!
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