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Smokey Wheat
Historical Beer: Piwo Grodziskie • All Grain • 5 gal
2nd attempt at a gratzer -- using 100% oak smoked wheat malt
May 16, 2018 pm 09:17pm
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Ingredients (All Grain, 5 gal)
- 9 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 2 oz
Saaz - 3.4 AA% whole; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 3.4 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 27 - Historical Beer
Subcategory: - Historical Beer: Piwo Grodziskie
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.014 | 1.006 - 1.012 | |
| Color: | 3.2 SRM | 3 - 6 | |
| Alcohol: | 4.4% ABV | 2.5% - 3.3% | |
| Bitterness: | 26.3 IBU | 20 - 35 | |
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