So, today I gave the grätzer/grodzisky style another go. Well, some might correct me by noting it’s my first go in earnest: the last time I made this kind of beer, I used wheat smoked with hickory and other stuff, and it came out tasting more like bacon than anything else. Today’s grätzer was 100% wheat, cool-smoked with Korean oak chunks for hours and hours at a time. The malt was extremely smoky, and was only smoked approximately a week before the brewday. I used 3.3 kilograms of wheat, which makes for 23L of wort at 1.035, though I suspect my …
Tag: BEER & HOMEBREWING
Brewday Hat-Trick
I posted last Friday about brewing up a Saison with some organic dry cereal; that was the first brewday of my weekend. The second and third brewdays followed back to back, and were scheduled group-brews down at Magpie Brewing. (The beer is for the Fall Beer Festival, about which I’ll post more later this summer. It’s at the end of September.) For each of the group brewdays our goal was to brew up 80 liters of wort, boiling them in separate batches that would boil down to approximately 20 liters each.) The Saturday brewday was a Saison day. We had …
First Saison of the Season: Wonmisan Ancient Grains Saison
Well, I’m back to brewing, finally. I had to put it off for a while, but now that I’m back at it, it feels good. Today’s brew was simply a Saison, the first of the summer — I plan on a few more — and has a bit of a twist. I mean, beyond the twist of using blue agave for my adjunct; I always use some kind of adjunct to dry out my Saisons, because I like them to fement down as far as possible, and normally get down to about 1.001 or 1.002 no matter what the starting …
Partigyle, Rebooted: Wonmisan Silvered Moon Barleywine
Note: This brew is part of a single parti-gyle batch of beer brewed on the 6th of February. The other half of the batch, Wonmisan Mild Brown Hound, is discussed here. However, the majority of the discussion of the parti-gyle itself is here. I have been considering making a barley wine for quite some time now, but I have never actually gotten around to it until now. Since I am eager to produce a batch of Mild ale for Miss Jiwaku, I figured now would be the perfect time to go ahead and make a smaller (10L) Barley Wine, using …
Partigyle, Rebooted: Wonmisan Mild-Hearted Brown Hound
Note: This brew is part of a single parti-gyle batch of beer brewed on the 6th of February. The other half of the batch, Wonmisan Silvered Moon Barleywine, is discussed here. (The majority of the discussion of the parti-gyle itself is on that page, not here.) For those not interested in the link above, briefly, Wonmisan Mild-Hearted Brown Hound is my attempt at Mild, using the second and last runnings of a partigyle for a barleywine.