Homebrew Beer Recipes | Page 1633 | Browse 325,000+ at Brewer's Friend

Author:

Kyle Krause

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2011 2:03 AM

Notes:

Author:

Eugene c23

Boil Size: 12.7 Gallons

Boil Time: 60

Boil Gravity: 1.112

Efficiency: 68

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2020 4:51 AM

Notes:

Author:

chasmo123

Boil Size: 7.2 Gallons

Boil Time: 75

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 5.99 psi

Creation Date: 1/29/2020 9:42 PM

Notes: Ferment at 67°F for 7 days. Cold crash to 35°F and secondary at that temperature for 7 days. Filter to 1 micron. Force carbonate to 2 vol.

Original Gravity: 1.076
Final Gravity: 1.021
ABV: 7.20%
IBU: 30.5
SRM: 49

James Slattery of Vista, CA won a gold medal in Category 13: British and Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Jonathan White. Slattery and White’s oatmeal stout was chosen as the best among 370 entries in the category.

Author:

sz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2018 2:28 PM

Notes:

Author:

jdc

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/14/2016 10:39 PM

Notes:

Author:

John F McGuire

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2016 12:12 AM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 90

Boil Gravity: 33.3

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 8:28 PM

Notes:

Author:

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2015 2:18 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/9/2015 6:59 AM

Notes: Malting co. of Ireland Stout Malt use, not UK Roasted Barley - there was no option.

Author:

MacDaddyMike

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2015 1:58 PM

Notes: Using yeast from Pliny the Toddler recipe.

Ferment for

Author:

JAY KRUGER

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2015 5:35 PM

Notes:

Author:

Loren Cowdery

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2012 5:34 PM

Notes: An experimental Apple Ale, in a small batch

Author:

Erictime

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2015 5:58 AM

Notes:

Author:

KatyTX_Brewer

Boil Size: 2.85 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 8:22 PM

Notes:

Author:

Terlake

Boil Size: 30.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 7:03 PM

Notes:

Author:

IgorP

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2014 6:19 PM

Notes:

Author:

Meatwad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2020 11:38 PM

Notes:

Author:

ant@craftybeerclub.com

Boil Size: 55 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2021 2:40 PM

Notes:

Author:

drawde

Boil Size: 23.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2021 7:08 PM

Notes:

Author:

AnokaBrewer

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: 1.44

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 66.9 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2023 5:18 PM

Notes: I found this recipe on Brewer's Friend and the notes are from that recipe. I could not get Magnesium Chloride at Midwest Supplies, so I am opting not to use any water modifications rather than just leaving one out. The malt I got was a smoked wheat malt from Weyermann and according to the label at Midwest, is designed for this beer. I am also using Safale K97 German Ale yeast and 1.5 pounds of rice hulls. I could have got by with less as it was like sparging through pea gravel. I used 1 ounce of homegrown hops at around 4.5 AA rather than 1.5 ounce at 3.75 AA. IBUs went from 22.17 to 19.27. Saaz were 3.2 AA vs 3.5 and that dropped the IBUs from 19.27 to 19.1.

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