Brewed my Grodziskie* last night and on and on into the wee hours. I never should have started such a complicated brew at 8:40pm. Needless to say, I wasn't the best dad this morning when my kids let me “sleep in” until 8:15.
The Grodziskie was an ... interesting brew, to say the least. In retrospect, it probably wasn't the best choice for my second ever all grain brew. There were four steps, a 90 minute boil (some recommendations are for longer) and a bed time of around 2:30 am. The mash alone took about two hours.
At the recommendation of this brief but excellent article, I did a several step mash. So according to my internet research, the last known recipe for a Grätzer called for a mash with three to four rests. That is to say, I mashed in at 100ºF and rested there for 30 minutes. This was the beta-glucans rest. I then raised my mash 25 degrees for the protein rest. Wheat, of which my grain bill was exclusively, has a higher amount of both protein and beta glucans and therefore these lower temperature rests are sufficient to break down each of these components of the grain.
After that first hour, I raised the temperature to 158 for my saccharification rest. Or, that is, I tried to. For reasons that I didn't understand at the time, my second two infusions failed to raise the mash to the correct temperature, necessitating additional water, in one case, and settling for a lower temp in the second. Oh well, what's the saying, “relax, have a homebrew.” I'm not know for relaxing when it comes to brewing so I count this metaphorical shrug of the shoulders about missing my temperature steps as a positive step in my brewing career. It may not produce a perfect ale but it should prove better for my psyche....