Piwo Grodziskie

All-Grain Recipe

(5 gallons/19 L, all-grain) 
OG = 1.037  FG = 1.007 
IBU = 30  SRM = 4  ABV = 3.9%

Ingredients

7 lbs. (3.2 kg) oak-smoked wheat malt
0.6 lb. (0.27 kg) German pale ale malt
14 oz. (0.4 kg) rice hulls
5.6 AAU Saaz hops (60 min.) (1.6 oz./45 g at 3.5% alpha acids)
7 AAU Saaz hops (0 min.) (2 oz./58 g at 3.5% alpha acids)
Wyeast 1007 (German Ale), White Labs WLP029 (German/Kölsch Ale), or SafAle K-97
¾ cup table sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water adjusted to 71 ppm Ca²⁺, 33 ppm Mg²⁺, 1 ppm Na⁺, 124 ppm Cl^–, 202 ppm SO₄^2-, assumed 5 ppm hardness as CaCO₃, 1 mL 88% lactic acid or equivalent acidulated malt. The high magnesium level is characteristic of the water of Grodzisk, Poland.

Dough-in and rest using 4.5 gallons (17 L) of treated liquor for an hour at 150 °F (66 °C). Alternately, a step mash using the following steps may be used: 100 °F (38 °C), 30 min.; 125 °F (52 °C), 45 min.; 145 °F (63 °C), 45 min.; 158 °F (70 °C), 30 min.; 170 °F (77 °C), 10 min. mash-out. If desired, use a decoction to raise the mash temperature to the final step. Drain into kettle. Batch or fly sparge with 4-gallons (15-L) water at 170 °F (77 °C), run off to collect 6.75 gallons (26 L) of wort.

Boil the wort for 90 minutes assuming 1 gallon-per-hour (3.8 Liter-per-hour) boil-off rate, adding hops per the schedule. At 10 minutes, add 1 whirlfloc tab and 2 g yeast nutrient (optional). After the boil, give the wort a long stir to create a whirlpool and let settle for 20 minutes. 

Chill to 60 °F (16 °C). If not using dry yeast, oxygenate or aerate. Pitch an adequate quantity of yeast. Ferment at 65 °F (18 °C) for three days or until half of fermentation is complete, then allow temperature to rise to a maximum of 68 °F (20 °C). After a short conditioning, prime and bottle or keg to 3.5 volumes CO₂.

Notes
Though possibly difficult to find, if available substitute Marynka hops for bittering and Lublin hops for flavor. Unfortunately there is no extract substitute for smoked malts available in most places. 

Calorie calculation per 12 oz. (355 mL):
KcalAlc = 6.9 kcal / g x (0.79 g/mL x 3.9% ABV) x 3.5 = 74 Kcal
RE = [(0.18 x 9.25 g/100g) + (0.82 x 1.75 g/100g)] = 3.1 g/100g
KcalCarb = 4 Kcal/g x (3.1g/100g – 0.1g/100g) x 3.5 = 42 Kcal
GCarb = 42 Kcal / 4 Kcal/g = 10.5 g
Kcaltotal = KcalAlc + KcalCarb = 74 Kcal + 42 Kcal = 116 Kcal