Gratzer is Great, Sir! (Concentrated) - Beer Recipe - Brewer's Friend

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Gratzer is Great, Sir! (Concentrated)

80 calories 6.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Piwo Grodziskie
Boil Time: 100 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 3.95 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 59% (ending kettle)
Source: Fats Schindee
Calories: 80 calories (Per 12oz)
Carbs: 6.7 g (Per 12oz)
Created: Sunday August 4th 2019
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Grodziskie

OG: 1.028 FG: 1.005 ABV: 3.0% IBU: 28

1.025
1.004
2.8%
29.8
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.13 lb German - Smoked Malt6.125 lb Smoked Malt 37 3 98%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Saaz1.75 oz Saaz Hops Pellet 2.8 Boil 85 min 20.72 58.3%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 30 min 8.56 33.3%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.8 Boil 5 min 0.55 8.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Gelatin Water Agt Primary 2 days
6.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.40 g Epsom Salt Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
2.20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.05 psi       Temp: 37 °F       CO2 Level: 4 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 10 18 102 102 14
Approximated Grodzisk water profile (per Zymurgy article).

Remember, above water profile numbers will be half of shown value once you dilute the 2.75 Gal of wort to 5.5 total (with 2.75 gal RO water).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt BIAB Infusion -- 148 °F 75 min
5.2 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Total strike volume 4.98 19.9  
Mash volume with grains 5.48 21.9  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 3.95 15.8  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 1.34 g | 5.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 4.98 19.9
Equipment Profile Used: System Default
 
Notes

The malt is German oak-smoked wheat malt. Acid malt only added for my system mash pH. Use Polish Lublin hops for more authenticity (my LHBS doesn't carry them, so Saaz or other Noble hop works well).

Water volumes are for concentrated boil, then topping up to dilute. Preboil should be around 3.95 Gal; postboil should be around 2.95 Gal after 100 minutes; I lose about 0.2 Gal to hops, so should have about 2.75 Gal concentrated wort. Add 2.75 gal RO water to dilute to 5.5 gal of around 1.030 wort.

Use either Alt or Kölsch yeast.

If bottling, use heavy bottles for the 4.0 Vol CO2 carbonation level.

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  • Last Updated: 2019-08-16 20:17 UTC