I now have a tiny, 1L batch of Grätzer fermenting in my brewcloset. This may sound insane, and it probably is, of course, but how it happened is perhaps an amusing story.
Tag: BEER & HOMEBREWING
Smoky Brewday: Wonmisan Grätzer
Grätzer is one of those almost-extinct beer styles that people have started talking about again these days. The basic idea is that it’s a 100% smoked malt, low-ABV beer. We’re talking serious smoke, and seriously low ABV, like 3.5% or less. Sounds good to me, so I decided to make some. Thing is, that’s a more involved proposition than I first imagined.
Batch Management
Well, it’s February, and so far I’ve only made three batches of beer this holiday. However, I’m about to start brewing a lot more, and that means I need to empty out my fermenters and sort out my kegs.
Pale Brewday: Wonmisan Belgian Pale/ESB
I’ve felt like getting back into Belgian brewing, but at the moment I have a nice cake of Safale S-04 (the English Ale yeast) in the bottom of a carboy, and I’d like to pitch onto it, so I figured today would be a great day to do a double batch, split right down the middle, with half going onto Belgian yeast and half going onto English.
Classic Beer Style Series #6: Belgian Ale
The old Classic Beer Styles Series books are a mixed bag: some, like Smoked Beers (by Ray Daniels and Geoff Larson), and I have to say, while Pierre Rajotte’s Belgian Ale entry into the series was probably useful at the time it was published, it’s dated and one is better off checking out the Belgian Brewing series for a more practical and up-to-date look at brewing these beers. That’s not to fault Rajotte — but his book is the product of a different time. (Notably, at one point he explains who it was once common to be able to buy beer …