BeerBorg

A few years ago we saw an article in Zymurgy magazine about a Polish beer called a Gratzer. It is usually made with 100% smoked malt, and is a very low ABV, high carb level beer. The flavor is all from the smoked malt.

We decided to try it out, but with much less smoked malt the first time around. Boy are we glad we did because even at 35% of the grist, the Rauch malt is almost overpowering.

Here is the first recipe for our "Gratzer" brew

Specs:
OG: 1.035
ABV: 3.5%
IBU: 20-22
Color: 3
Carb: 3.6Vol

Our local brew store carries Raugh Malt (beechwood smoked)so using Rauch at about 35% and Wheat LME, we came up with this recipe.

Fermentables:
3.3lb Wheat LME
2 lb Rauch Malt
.5 lb Carapils - because I like it. smile

Hops:
.6oz Nugget Hops (60)

Yeast:
WLP029 - German Ale/Kolsh


Notes:
Mashed the Rauch and Carapils for 30 minuts at 160
Removed the grains and added water to 5 gallons
Added half the Wheat LME and brought to boil
After hotbreak, added Nugget and started 60 minute timer
Added Irish Moss @ 15 minutes
Added the second half Wheat LME @ 5 minutes

Cooled and transferred to Primary
Took OG reading and pitched yeast

OG - 1.038

Fermented at 67 for 2 weeks

To get the proper profile, try Oak Smoked Wheat Malt...

It's what was historically used.

I did a 5 gal PM and used 3 pounds I think.

Also about a half pound to a pound of pale malt, and some liquid wheat malt.

Came out real nice.

As I recall, Mashani liked it too!

Here was the tasting samples from this beer:

The initial sample is very good with the lower bitterness allowing for the malt/smoke to be forefront on the brew. I love the smoke even though its not overpowering, it reminds me of sitting around the fireplace eating BBQ ribs.
I'm very impressed with the yeast, this is probably the clearest beer we have ever brewed, with some credit to the Irish moss.

I sent a couple of these beers to MBF board members, and here were their tasting notes:

#1 Beautiful clarity, great head and lacing. There's a nice smoke aroma, and the smoke flavor is at the forefront, with some yeast character on the finish...it's an almost lager-like character, but without the crispness, if that makes any sense.

#2 Appearance- Hazy golden color with a thick, thick, rocky white head. I mean Mt. Rushmore head. I mean Easter Island. It lingers and it laces.
Aroma - Whoa. Before the NCAA banned "Indian" mascots, my alma matter's sports teams were the McMurry Indians and every homecoming all the frats and sororities built tee-pees in the park and camped out all weekend long. You'd have a dozen campfires and a large central bonfire. This beer smells like homecoming. Rich, deep, smokey aroma.

Taste- I was worried this might be like drinking liquid smoke, but the wheat malt and hops along with some seriously creamy mouthfeel really balance this beer. The smoke is still dominant, but not overpowering. I will freely admit that smokey beers (like heavily peated Scotches) aren't my usual thing, but I enjoyed this. Taz really did a quality job!

BigPapaG wrote:To get the proper profile, try Oak Smoked Wheat Malt...

It's what was historically used.

I did a 5 gal PM and used 3 pounds I think.

Also about a half pound to a pound of pale malt, and some liquid wheat malt.

Came out real nice.

As I recall, Mashani liked it too!

I'll have to try that out. we have remade this one a few times now with very similar results so it would be interesting to try a side by side with Oak vs. Rauch malt.

thanks for the tip!

No prob...

My recipe looks like this:

You Say Grätzer, I Say Gradziskie!

Specialty Beer
Partial Mash (5.00 gal) ABV: 3.25 %
OG: 1.033 SG FG: 1.008 SG
IBUs: 38.9 IBUs Color: 4.8 SRM
By: BigPapaG
Ingredients

5.00 gal WNY (2013)

3 lb - Oak Smoked Wheat Malt
Mash addition (52.6%) - 3.0 SRM

8.0 oz - Pale Malt (6 Row) US
Mash addition (8.8%) - 2.0 SRM

1.00 oz - Hallertauer Mittelfrueh Hops
Boil 40 min (14.3 IBUs)

1.00 oz - Tettnang Hops
Boil 25 min (11.3 IBUs)

1.00 oz - Saaz Hops
Boil 20 min (8.8 IBUs)

2 lb 3.2 oz - Wheat Liquid Extract
Late extract addition: 15 min (38.6%) - 8.0 SRM

0.50 tsp - Yeast Nutrient
Boil 10 min

1 pkg - German Ale
Wyeast Labs #1007


Profiles for Recipe

Pot ( 4 Gal/15.1 L) - Extract

PM Light-Medium Body (1-2 lbs. Grain)

Ale, Single Stage

Here's a link to my 3 gallon version with pics...

BigPapaG's Grätzer 3 Gallon Recipe