While not an official BJCP style (it can be entered as Category 23 - Specialty Beer), it is an official Commercial style and is listed in the Brewer's Association Style Guidelines for 2014. (It might have been added in 2013 I think...)
Anyway, it relies on Oak Smoked Wheat Malt and Noble Hops, and is fermented cool with Ale yeast.
Typically 2.8-3.8 ABV, low to medium noble hop bitterness, and signature oakiness, this is a refreshing summer wheat style. The oakiness is not hammy like a Rauschbeer, it's more enjoyable IMHO as I am usually not a fan of heavily oaked beers. That's another reason I chose to use some Wheat LME as part of the grain bill.
The recipe I designed looks like this... (Note: 3 gallon recipe)
(Note: I was using up hops I had and some Wheat LME so while I hit my Pre-boil Mash OG perfectly at 1.020, I had a bit more Wheat LME so my OG ended up at 1.045 so I just added a bit more water prior to pitching to bring the FINAL OG to: 1.038 and probably a total volume of 3.8 gallons.)
You Say Grätzer, I Say Gradziskie! (3 gallon version)
Specialty Beer:
Partial Mash (3.30 gal) ABV: 3.56 %
OG: 1.036 SG FG: 1.009 SG
IBUs: 47.0 IBUs Color: 4.5 SRM
By: BigPapaG
Ingredients:
3.30 gal WNY (2013) Water
8.0 oz - Pale Malt (6 Row) US: Mash addition (12.1%) - 2.0 SRM
2.0 oz - Carafoam: Mash addition (3.0%) - 2.0 SRM
2 lb - Oak Smoked Wheat Malt: Mash addition (48.5%) - 2.8 SRM
1.00 oz - Hallertauer Mittelfrueh: Boil 60 min (29.3 IBUs)
1.00 oz - Tettnang: Boil 20 min (17.7 IBUs)
0.33 tsp - Yeast Nutrient: Boil 10 min
1 lb 8.0 oz - Wheat Liquid Extract: Boil 10 min (36.4%) - 8.0 SRM
1 pkg - German Ale: Wyeast Labs #100
1.98 tsp - Isinglass (Liquid): Secondary 7 days
Profiles for Recipe:
Mash Profile: Temperature Mash, 2 Step, Medium Body
Fermentation profile: Standard Ale Single Stage Fermentation
My Carbonation Profile: 2.2-2.9 vCO2
