Güstrower Kniesenack

(5 gallons/19 L, all-grain)
OG = 1.076  FG = 1.014 
IBU= 15  SRM = 18  ABV= 8.1%

Ingredients
12.5 lbs. (5.7 kg) Weyermann Bohemian Floor-Malted Pilsner 
2.65 lbs. (1.2 kg) Weyermann Beech-Smoked Barley malt (rauchmalz)
6 oz. (0.17 kg) Weyermann Carafa® II malt
3.4 AAU Tettnanger hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
SafAle K-97 or LalBrew Köln Kölsch Style Ale or a clean German ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Dough-in at 95 °F (35 °C), then begin to raise temperature to 144 °F (62 °C); rest 30 minutes and then raise temperature to 154 °F (68 °C); rest 20 minutes; raise temperature to 162 °F (72 °C); rest 20 minutes; raise temperature for mash-out to 172 °F (78 °C) (which was achieved in Bamberg with a 5-minute decoction boil of one quarter of the mash). Lauter/sparge as usual. Boil 75 minutes, adding hops as indicated. 

When the boil is complete, whirlpool for 15 minutes and then cool to 66 °F (19 °C) into an open fermenter. Package when terminal gravity of 1.014 is reached.

Güstrower Kniesenack

(5 gallons/19 L, partial mash)
OG = 1.076  FG = 1.014 
IBU= 15  SRM = 18  ABV= 8.1%

Ingredients
7 lbs. (3.2 kg) Pilsen dried malt extract 
2.65 lbs. (1.2 kg) Weyermann Beech-Smoked Barley malt (rauchmalz)
6 oz. (0.17 kg) Weyermann Carafa® II malt
3.4 AAU Tettnanger hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
SafAle K-97 or LalBrew Köln Kölsch Style Ale or a clean German ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place crushed grains in a large stock pot. Dough-in with 4.3 qts. (4 L) of water at 107 °F (42 °C) to stabilize mash at 95 °F (35 °C), then raise temperature to 144 °F (62 °C). Stirring while heating will help prevent potential scorching of the grains. Rest 30 minutes and then raise temperature to 154 °F (68 °C); rest 20 minutes; raise temperature to 162 °F (72 °C); rest 20 minutes; raise temperature for mash-out to 172 °F (78 °C). Dump grains into a large muslin bag and separate from the wort by placing in a large colander and washing with 1 gallon (4 L) of hot water. Top off to 6.5 gallons (25 L) then while off heat, stir in the dried malt extract. Once all the extract is dissolved, return wort to heat and bring to a boil. Follow the remainder of the all-grain recipe instructions.

Sensory Evaluation of Test Brew: This is a very balanced strong beer with a snow-white, very tall and sturdy head — obviously the result of the large amount of floor malts. The color resembles that of a Bavarian dunkel, but with an appealing burgundy hue. The malty bouquet is very complex with faint notes of honey, herbs, and strawberry. On the palate, the beer impresses with an extremely pleasant mix of smoke and warming alcohol leading into a noticeable residual sweetness in the finish. Overall, this “fine and gentle” kniesenack is reminiscent of barrel-aged whiskey.