In the Fermentor: Grodziskie

I'd never even heard of Poland's Grodziskie, until I read about it in a Zymurgy article. Not content to simply read about the beer, I've decided to go ahead and brew one. Besides, who wouldn't want to try a beer made entirely from Smoked Wheat?

I've mostly followed the plan laid out in the Zymurgy article. The Mash schedule and hop addition times are as prescribed. However, I don't have easy access to the Lublin hops used in the magazine brew, or the correct yeast strain. In place of the Lublin hops, I've used Polish Sybilla. The beer also calls for a clean ale yeast. I've turned to White Labs ,Dusseldorf Alt yeast to fill the role.

In a few weeks my efforts will be rewarded. Here's the five-gallon brew:

Grains:
5 lbs Weyermann Oak Smoked Wheat

Hops:
0.75 oz Sybilla (6.4% a.a.): 105 min
0.5 oz Sybilla (6.4% a.a.): 30 min

Total Boil Time:
120 min

Yeast:
White Labs WLP036 - Dusseldorf Alt

Mash Schedule:
Acid Rest: 100F for 30 min
Protein Rest: 125F for 30 min
Saccharification Rest: 158F for 30 min
Mashout: 168F for 15 minutes

Original Gravity:
1.030
Estimated Final Gravity:
1.007

IBU: 26
SRM Color: 3

Fermentation Schedule:
2 Week Primary
2 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $14 per case
Commercial Equivalent: None available in the US that I know of.

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