Grätzer/Grodziskie

I have been wanting to brew this style of beer for the longest time.  If you wish to read up on the history and the correct documented history of the style, please read everything Ron Pattinson has put out about the subject.  I don’t care what anyone says about the style, it’s a 100% Oak Smoked Wheat beer.  They used Lublin hops to hop the crap out of it.  Another good post about the style is here.  I won’t go into detail, because it has already been done.  If you’re interested go read up on it.  Crazy how the smoke and bitterness really make this beer come to life.  As you can tell this will be a really small beer.  Mine came in a bit high at 1.036 SG (10Brix), but I kept the IBU’s up around ~42.  A buddy of mine smoked the wheat malt for me using a cold smoking method.  He ended up using Jack Daniel’s smoking chips, because that’s the only plain oak chips you can find.  The malt smelled amazing, really smelled like fresh BBQ being smoked on the grill.  Another buddy found the Lublin hops needed for the authenticity.  They came in a 4% AA, which is pretty low.  I used 4oz total in the recipe, 2oz went in as First Wort hops and the other 2oz went in at the 20 minute mark of boiling.

For some stupid reason I thought with all the wheat I would use a single decoction method when mashing to best help break down the proteins needed for conversion.  So I mashed in at 122F for 15 minutes, pulled 40% of the grain and brought it up to 155 for 5 minutes. With this decoction I tried to leave behind as much liquid as possible.  Then boiled the decoction for 5 minutes. Added it back to the main mash. Mash temp was supposed to be 156F, but I ended up being a little low. Added in 2 gallons of boiling water to bring it up to temp. From here I batched sparged normally with 4.5 gallons of water at 185F.  This resulted in pretty good run off and extraction.  Of course I am sure some of that was due to the entire pound of rice hulls I had to use.

After all of this, I ended up with 6 gallons that is already off fermenting with the WLP029 yeast I used.  I want to say that I took the recipe from the book The Home Brewers Guide to Vintage Beer where Ron has a few pages on the style.  If you don’t have this book you need it.  Now on to the recipe.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 41.9 IBUs 2.7 SRM 1.036 SG 1.007 SG 3.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty Beer 23 A 1.03 - 1.11 1.006 - 1.024 5 - 70 5 - 50 1.8 - 3 2.5 - 12 %

Fermentables

Name Amount %
Rice Hulls 0.75 lbs 8.57
Wheat Malt, Ger 8 lbs 91.43

Hops

Name Amount Time Use Form Alpha %
Lublin 2 oz 90 min First Wort Pellet 4
Lublin 2 oz 20 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Calcium Chloride 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.00 g 60 min Mash Water Agent
Lactic Acid 3.00 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Mash Water Agent
Campden Tablets 1.00 Items 0 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Boil Water Agent
Gypsum (Calcium Sulfate) 3.00 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 65°F - 69°F

Notes

Ran a single decoction. Mashed in at 122 for 15 minutes. Pulled 40% of the grain and brought it up to 155 for 5 minutes. Then boiled the decoction for 5 minutes. Added it back to the main mash. Mash temp was supposed to be 156F, but I ended up being a little low. Added in 2 gallons of boiling water to bring it up to temp.

Sparged normally with 4.5-5 gallons of water at 185F. Collected 9 gallons and added my hops as I put the pot on the flame.

Boiled for 1.5 hours adding in hops at 20 min along with Whirlfloc and wort chiller.

APA Tasting Notes

I wanted to post some tasting notes I did of my House Pale Ale, I just put up.  I am way behind on posting recipes and thoughts.  I really want to start posting more notes and thoughts I have about the processes that I am doing, so here is a good start.  Overall I think this beer turned out great.  I do think it’s missing something to make it pop (water profile?) though, which I will work on over the next few months.  The keg is already more than half gone, so I will be brewing again soon.  I also must re-brew for the Alabama Brewoff Competition that I am entering.  Here are my tasting notes

14 - 1

 

Aroma: Moderately High Citrus/Orange aromas, backed with a sweet biscuity malt complexity.  Ever so slight grassy notes present.  The beer could have more citrus to it.  Next time I will try adding in more dry hops.  Issue is getting the whole cone hops to dissipate through the beer while dry hopping.

Appearance: Yellow/Gold to Gold/Orange in color.  Slight chill haze that goes away when warmed up a bit.  It’s pretty clear once the beer warms past 50F.  Good rocky white foamy head with really good lacing that sticks to the glass.  I think the color and head complexity is where I want it.  If I could get this with every IPA or Pale Ale that would be great!

Flavor: Firm but not overpowering bitterness from the hops.   Calculated to be around ~32IBU’s you would think there would be less.  Very little to no astringency from bitterness or hop flavor.  Good malt sweetness present that is backed and balanced by the hop bitterness.  The beer seems sweeter than it is.  It finished pretty dry (1.012FG), so I wouldn’t expect much sweetness from it, but it’s there.  It does help to balance things out a bit.  Good pungent citrus hop flavor.  Notes of tangerine, oranges and grapefruit.  It’s what I would expect from Cascade, Columbus and Amarillo.  I would say it’s more towards the hoppy side than the malty side, which is a good thing.

Mouthfeel: Medium body with good carbonation.  Very smooth finish and easy drinking.  At 6.2% ABV, I wouldn’t expect it to be so easy drinking, but it is.  I can sit and have multiples at one time.

Overall:  Good second (first) try on this.  I think the addition of the Spelt over the Wheat added something to it, though I can’t say what.  The hop schedule is on point.  I am loving the flavor of this beer.  Next time I will need to keep my OG under control.  Starting at 1.062 was a bit high for me on a “sessionable” pale ale.  I would love to have this flavor in a 4.5% ABV beer.  The beer goes down easy with a wonderful hop aroma and flavor, good malt backbone (sweetness) rounds things out real well.

 

American Pale Ale

For the longest I’ve been wanting to have a “house beer”  A beer that can be easily made, quickly fermented, lowish gravity and easy drinking.  I wanted something with some hop flavor, not really bitterness.  I wanted a good balance of malt/hop flavor with a heavy hopped aroma (dry hopping).  This lead me down to brew a Pale Ale back around the 1st of the year.  I acquired a 1lb each of Columbus, Cascade and Amarillo, all of which from this past season crop and all of which are leaf hops.  I find that leaf hops add a different flavor than pellets.  If the leaf hops are left in the beer at dry hopping too long you can get a grassy effect, which I do not want.  Either way, I love the hint of grassy/earthy notes that whole leaf hops give off.  Drinking a Sierra Nevada Pale Ale brings that into mind.  We know from past cloning recipes that they use whole cone Cascades and it shows.  Sierra Nevada has a “house flavor”, that is found in all their beers; I think all home brewers have that as well, including myself.  Anyway, so I  wanted to find a good showcase of the 3 lbs of hops I just bought.  So I made a Pale Ale back in January.  I took zero notes and it turned out fabulous.  Great, so now I have nothing to build off of, so I started over with what I thought to be the original recipe I used.  I had everything I needed already in house, Crisp Pale Ale malt, Riverbend Heritage, which is a bit darker (4-5L) than pale malt.  All I needed was the pound of Flaked Wheat.  Brew day rolls around and low and behold I forget to go get the Wheat.  Luckily I had a pound of Flaked Spelt, that I used in a pinch and I think it works.

I have built something I feel good about working on over the next few months.  I think the malt bill is perfect and the hop schedule is good, though the bitterness could be toned down a bit.  Tweaking the water profile is where I think this beer could shine.  I’ll be working on that and reporting back later once I brew it again.  Now on to the recipe.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 39.3 IBUs 7.4 SRM 1.060 SG 1.013 SG 6.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Ale (Crisp) 8 lbs 57.14
Riverbend Heritage Malt 5 lbs 35.71
Spelt 1 lbs 7.14

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 0.5 oz 60 min Boil Leaf 17.5
Amarillo Gold 0.5 oz 20 min Boil Leaf 9.6
Columbus (Tomahawk) 0.25 oz 20 min Boil Leaf 17.5
Amarillo Gold 1 oz 0 min Boil Leaf 9.6
Cascade 1 oz 0 min Boil Leaf 8.5
Columbus (Tomahawk) 1 oz 0 min Boil Leaf 17.5
Amarillo Gold 2 oz 0 min Dry Hop Leaf 9.6
Cascade 2 oz 0 min Dry Hop Leaf 8.5
Columbus (Tomahawk) 1 oz 0 min Dry Hop Pellet 17.5

Miscs

Name Amount Time Use Type
Calcium Chloride 4.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.00 g 60 min Mash Water Agent
Campden Tablets 1.00 Items 0 min Mash Water Agent
Epsom Salt (MgSO4) 1.00 g 60 min Mash Water Agent
Lactic Acid 1.00 ml 60 min Mash Water Agent
Calcium Chloride 4.00 g 60 min Boil Water Agent
Gypsum (Calcium Sulfate) 4.00 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 1.00 g 60 min Boil Water Agent
Servomyces 1.00 Items 10 min Boil Other

Update: 2014-06-20: Tasting Notes

Classic American Pilsner

Ill start this post by saying that my last and only other attempt at a lager, failed miserably.  It was a few years ago and I really didn’t watch the temperature during fermentation, and it got away from me.  Tons of off flavors and aromas, which lead me to dump the batch.  Fast forward till a month and a half ago and I feel like I got a better handle on brewing just about anything.  So I figured I would try my hand at brewing another lager.  I’ve always loved Classic American Pilsners, you can rarely find them at the local bottle shops.  The only commercial example that you can find sometime is Coors Batch 19, which is pretty good.  I say that only because every homebrew example I have ever had the pleasure of tasting has been far superior.  I really like how a balance is struck between the crisp pilsner malt grainy-ness and the sweetness from the corn and it’s normally very well hopped with usually some type of noble hop.  Bitterness is usually pretty high (up to 40 IBU) but doesn’t overpower the malt and corn.

So I set out to make my own here and do something a bit different at the same time.  I wanted to use a hop that was as old if not older than the style itself.  Something that I would think would be used back in the day prior to prohibition.  I decided on using Brewers Gold, which is all but gone from the hop  landscape.  It’s one of the oldest hop varieties coming from the UK and Germany.  The hops carries a high level of oil content which should strike a good contrast between the malt and corn, I hope.  It is said to have a sharp and pungent bittering quality, with flavors fruity and spicy flavors reminiscent of Black Currants.  With this hop, I wanted to be on the high end of the scale for IBU’s and I ended up being around 48-50 IBU’s.  I like to think that maybe, possibly everyone loved their hops prior to prohibition….

I also plan to blend this guy down to make other beers from it.  By adding some amount of carbonated water, I can make a variety of beers.  Not quite sure what exactly I will be making but maybe I will post more about that later.  Now on to the recipe.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 48.1 IBUs 3.6 SRM 1.054 SG 1.012 SG 5.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Classic American Pilsner 2 C 1.044 - 1.06 1.01 - 1.015 25 - 40 3 - 6 2.5 - 2.7 4.5 - 6 %

Fermentables

Name Amount %
Riverbend Pilsner Malt 10 lbs 76.92
Corn - Yellow, Flaked (Briess) 3 lbs 23.08

Hops

Name Amount Time Use Form Alpha %
Brewer's Gold 1 oz 60 min Boil Pellet 10.4
Brewer's Gold 0.5 oz 20 min Boil Pellet 10.4
Brewer's Gold 0.5 oz 10 min Boil Pellet 10.4
Brewer's Gold 1 oz 0 min Boil Pellet 10.4
Brewer's Gold 1 oz 5 days Dry Hop Pellet 10.4

Miscs

Name Amount Time Use Type
Calcium Chloride 7.00 g 60 min Mash Water Agent
Lactic Acid 4.00 ml 60 min Mash Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent
Baking Soda 1.00 g 60 min Mash Water Agent
Calcium Chloride 7.00 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 2.00 g 60 min Boil Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Boil Water Agent
Baking Soda 1.00 g 60 min Boil Water Agent
Whirlfloc Tablet 2.00 Items 15 min Boil Fining
Servomyces 1.00 Items 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

 

English Barleywine

One of my favorite blogs to read is Ron Pattinson’s Shut up about Barclay Perkins.  I’ve been reading it for years now, I have made several of his historical recipes that get posted on his Let’s Brew Wednesday topics.  Really love making these beers and trying to relive how people drank beer back in the late 1800’s to all the way till after WWII.  It’s always amazing to see the hopping rates, the interesting malt bills and use of different invert sugars and colorings (caramel coloring).  For this beer I had bought a whole sack (55lb) of Pauls Mild Malt almost a year ago and split it with a buddy of mine.  Having used a few pounds of it here and there, I was really looking for a way to make a beer showcasing this malt in some way.  So after some research and thought, I settled on this recipe from Barclay Perkins.  It’s from 1839, so it’s pretty old and pretty odd by today’s standard.  There is 1 malt and 1 type of hops, well 1 type of a lot of hops.  I settled on making only a 3 gallon batch, due to the amount of malt I had on hand and I didn’t want to bottle 5 gallons of this.  The bad part about this is the 4 hour boil, yeah 4 freaking hours.  I had to use 2 propane tanks to make this beer.  So I mashed in and started with a pre-boil volume like I would normally have for a 6 gallon (9 gallons) batch.  Over the 4 hours it boiled down to around 3.5 gallons.  Also adding in 2.75oz of hops for 3 gallons is a ton of hops.  So I had an issue of getting the beer out of the kettle due to all the hop matter.  Other than that, this beer is pretty normal.  It did have a starting gravity of 1.114SG and it ended at 1.024SG, and fermented pretty quickly at 65F for about a week.  It helped that I pitched a ton of yeast for the 3 gallons.

After fermentation I added a small amount of dry hops and then bottled.  The thought here was that I wanted to keep them for years down the road.  Ill wait a bit and to a tasting post down the road after some time aging in the bottle.

On to the recipe:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 240 min 80.3 IBUs 8.5 SRM 1.102 SG 1.031 SG 9.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 19 B 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.5 8 - 12 %

Fermentables

Name Amount %
Mild Malt 11.875 lbs 100

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2.72 oz 240 min Boil Pellet 4.5
Goldings, East Kent 0.5 oz 7 days Dry Hop Pellet 4.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent
Chalk 3.00 g 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 1.00 g 60 min Mash Water Agent
Lactic Acid 0.50 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.80 g 60 min Boil Water Agent
Chalk 2.40 g 60 min Boil Water Agent
Calcium Chloride 1.60 g 60 min Boil Water Agent
Epsom Salt (MgSO4) 0.80 g 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Notes

http://barclayperkins.blogspot.com/2010/03/lets-brew-wednesday-1839-barclay.html

4 Hour Boil