(5 gallons/19 L, all-grain)
OG = 1.030 FG = 1.007
IBU = 30 SRM = 3-4 ABV = 2.9%
5 lbs. (2.3 kg) Weyermann oak-smoked wheat malt
1 lb. (0.45 kg) red wheat malt
1 lb. (0.45 kg) rice hulls
3.75 AAU Lubelski hops (60 min.) (0.75 oz./21 g at 5% alpha acids)
6.25 AAU Lubelski hops (10 min.) (1.25 oz./35 g at 5% alpha acids)
Wyeast 1007 (German Ale) or White Labs WLP003 (German Ale II) or Safale K-97 yeast
1 cup (200 g) corn sugar (if priming)
Step by step
My water profile (in ppm) was as follows: Ca2+ 55, Mg2+ 34, Na+ 32, SO42- 145, Cl– 67, HCO3– 80. On brew day, crush the grains and mash in with 1.75 gallons (6.5 L) of strike water at 134 °F (57 °C) to stabilize at 122 °F (50 °C). This is a strike water to grain ratio of 1.15 qts./lb. or 2.4 L/kg. Hold at this temperature for 30 minutes for a protein rest. Infuse mash with 1.15 gallons (4.4 L) of boiling water to raise mash temperature to 152 °F (67 °C). Hold at this temperature for 60 minutes for a saccharification rest. Sparge with 4.4 gallons (16.7 L) for a pre-boil volume of 6.25 gallons (23.7 L).
Boil for 60 minutes, adding hops as per the recipe. When the boil is complete, cool to 64 °F (18 °C), aerate, and pitch yeast. Allow to ferment and condition for 10–14 days prior to packing. Carbonate (preferably by bottle conditioning) to 3.5 volumes of CO2 and cold condition for two weeks.
Grodziskie also makes a good base for other flavors. There are many varieties of fruited, soured, dry-hopped, and dark Grodziskie on the market. We tend to gravitate towards hoppier beers in general, and by keeping the same grain bill as above, but tweaking the hop schedule, we can make a “New England Grodziskie” that’s got a lot more of that hoppy, herbal, spicy flavor. For that recipe we add 1 oz. (28 g) Lubelski at the start of the boil, 1 oz. (28 g) at the beginning of a 15-minute whirlpool, and 1 oz. (28 g) dry hop addition at high kräusen.
Because this recipe relies so heavily on oak-smoked wheat malt, formulating an extract with grain version would be very difficult.