BeerBorg

Pretty cool list....thanks for posting that. And wouldn't you know it, the Dampfbier is on the list. The first one, Grodziskie (smoky wheat beer) sounds quite interesting too.

I've used smoked malt in only one recipe; and it's a very small amount in relation to the rest of the grain bill. It's in 2Daves Irish Red Ale, and I'm proud to say the smoked malt was my idea! You can't really taste any smoke flavor, but I think it enhances the whole, and there would be a lessening of the flavor and body were it left out.

But the idea of a smoky wheat beer is an intriguing one, for sure.

Gose is still on my list. I just forget about it when I'm out and about.

I've had a few Gose's recently, and I am really enjoying them.


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BlackDuck wrote:Pretty cool list....thanks for posting that. And wouldn't you know it, the Dampfbier is on the list. The first one, Grodziskie (smoky wheat beer) sounds quite interesting too.

@BlackDuck
@FedoraDave

This recipe I designed was pretty good...

Feel free to use it as is or as a base to start with...

http://beerborg.com/forum/viewtopic.php?f=17&t=2710

I've brewed a few gruits, using a variety of herbs, including wormwood, sweet gale, juniper berries and a few other herbs that escape me at the moment.

I like several of those styles, and there are some good examples of each one listed there. Abraxxxas is a very good beer, and a great example of a gratzer. I drink the heck out of a lot of gose... Yazoo's Summer is one, and of course the Westbrook Gose in cans is an excellent pool beer option. I highly recommend Off-Color's Scurry... that's a fine kottbusser. Of course, Cantillon Faro is outstanding, but everything they do is world class. ATG's KY common is not bad as well. Professor Fritz Briem has several of these styles out. They are worth seeking out.

Pretty sure chicha is not on the rise....lol anytihgn that requires a person to provide the enzymes to convert the starches into sugar is not going to make it...lol

You can find the Fritz Briem beers at Whole Foods sometimes.

The Berliner is great.

Thanks, BigPapa; that looks like a solid recipe, and it seems the results were good. A flavorful, low-ABV wheat is always good to have in the summer, and it might be a good pipeline complement to my Sunbonnet Lemon Wheat.

If I decide to make this, I'll start with a batch of your recipe as-is, see what I think of it, and then start thinking about tweaks, if I want to make it again and customize it to my liking.

Once again, the Borg comes through with generosity of spirit.