Homebrew Beer Recipes | Page 1754 | Browse 325,000+ at Brewer's Friend

Author:

HarpOSU

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2016 1:35 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

Author:

Easywind39

Boil Size: 16 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2022 10:32 PM

Notes:

Author:

esteveE

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 147.4 g

Creation Date: 4/19/2022 11:01 AM

Notes: 0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML

1) Water prep:
- 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

- Separate 14L for sparge and put in Klerestein heater

2) Make sure plates and grain bin are in G40.
Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

-- Need about 4 hours after this.

3) Add grain slowly, stirring, add recirculation and cover. 1h
pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.

4) Heat sparge water to 78ºC for effective 76ºC sparge

5) Lift grain basket and slowly add sparge water

6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

(Meassure pH at 20C) 5.78 OG 1.06

7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

8) Pitch yeast after oxygenating

9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

--- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)

Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

--
12) After 3 days ready to crash cold

13) Crash cold at 5-7ºC for a minimum of 3 days
14) Prime and bottle , flush bottles with CO2

1L is lost during the process
3.8L are put into the uKeg for force carbonation.

15L left to bottle at 0.75L per bottle should yield 20 bottles.

Prep for 22 bottles.

Per bottle.
Corn Sugar : 5.1 g x 22 = 112g
Ascorbic acid : 2g

Add dextrose, then water to achieve 440ml solution.
Bring to boil to sanitize.
Cool down a bit and add ascorbic acid.

Dose 20ml per bottle and let it cool down.

Fill bottle with spigot and flush with CO2. Cap each bottle just after.

Condition 1 week and check color for oxydation and carbonation.

Ingredients Codi SAP:
* 13954 CLORURO CALCICO 94-96%
* 10171 ACIDO LACTICO 80%
* 13468 ASCORBAT SODIC (SODIUM ASCORBATE)

Altres:
* Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
* 181021 Irish Moss - tienda cervezero
* Brouwland nutrivit Vinoferm
* Liquid yeast from Wyeat 1318 (had 1L professional)

Yeast:
https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf

1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum

https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/

https://byo.com/article/the-power-of-ph/

https://byo.com/mr-wizard/setting-record-straight-mash-ph/

Author:

ScubaPadi1958

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 6.27 psi

Creation Date: 6/22/2021 3:53 AM

Notes:

Author:

I_playdrums

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 71

Mash Thickness: 1.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 10:32 AM

Notes:

Author:

Gustavo Marsan

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 50

Mash Thickness: 3

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: 4/28/2016 6:04 PM

Notes:

Author:

CrazyIvan

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 68

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2015 4:27 PM

Notes: 1.04M cells / mL / °P

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 83

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/11/2016 3:31 PM

Notes:

Author:

Brady Smith

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 9.8

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 12:38 AM

Notes: Amber/Malty profile for mash & sparge. 1 tsp 5-2 in both. Nailed OG at 13.2

3rd Place - 2016 All American Homebrew Competition in Cincinnati

Very close to a dead-on clone of Anchor. A bit toastier than Anchor.

Author:

RyDog

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2016 4:52 AM

Notes:

Author:

TheLadybugTree

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2014 2:21 PM

Notes:

Author:

GreystoneHB

Boil Size: 13 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 71

Mash Thickness: 1.33

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2016 5:40 PM

Notes:

Author:

Darby Rose Brewing

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2018 1:45 AM

Notes:

Author:

Yooper

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 5.75 psi

Creation Date: 12/17/2018 5:55 PM

Notes: Golden Promise instead of MO.

Author:

thegrantickle

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.079

Efficiency: 64

Mash Thickness: 1.5

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: 12/15/2020 11:40 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2015 8:05 PM

Notes:

Author:

TipsyTroglodyte

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 23.5

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2015 1:54 PM

Notes: The 10-gal batch size is the total for both beers. I did 2nd runnings calculator on http://www.astrocaver.com/java/Parti-Gyle.html to find that 2nd running efficiency should be about 47% with a total OG of 1.036. This will actually be half of the 10 gallon batch, 5 gallons of CSR and the first 5 gallons will be Guile's All-American Amber Ale.

Author:

hdfatboy98

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2015 12:12 PM

Notes: 6/17: 920pm:
Started 1st step yeast starter, 7.2 oz DME with 1800ml water boiled 10 min, cooled to 60 degrees and added White Labs WLP 838, 4/23/15, yeast.Brix 13 after boil. Put on stirplate.
6/18: 9pm: Put in freezer at 38 degrees.
6/19: 9pm: Boiled 1500ml water, added 6oz DME boiled 10 min, cooled to 60 degrees. Dumped off liquid, added DME mixture and put on stirplate, Brix 10.3
6/20: Brew Day: Brought 3.5 gallons of water to 161 degrees, added to mash tun, added grains and temp dropped to 149 degrees. Left in for 30 min.
Added 5 quarts of boiling water after 30 min and temp rose to 160 degrees. Left in Tun for 30 min.
Transfered to boil kettle. Brought to boil and added 1oz Perle hops. Added 1oz Hallertaur Mittelfruh for last 10 min.
Put in 1 wirfloc tablet at 10 min left in boil.
Put 1st wort chiller in ice and ran to 2nd wort chilled in kettle. about 20 min to get to 67 degrees.
Transfered to 6.5 gallon carboy and put in freezer set at 50 degrees.
Brix 14.9 sg: 1.60
Waited 2 hours to cool in freezer and added yeast mixture.
7/1, 10pm: Took out of freezer for Diacetyl Rest. SG Reading 1.011
Expected Attenuation is 82% (60 - 11)/60
7/4: Racked to secondary and put in freezer at 50 degrees
7/5 - 7/12: Drop 2 degrees per day till reach final temp of 34 degrees
9/15: transfered to keg. Set CO2 at 13lbs.

Author:

mdbitt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2015 5:57 PM

Notes: This started out as an IPA but I don't think the hop profile was enough to call it that. What it turned out to be was a pretty darn good Pale Ale so I changed the category I listed it in. My OG was 1.058 little low from listing final was 1.011 ended at around 6 ABV. I'll be making this again.