Franconian Beer Message Board
Weyermann Oak Smoked Wheat Malt |
| Posted by Gerhard Schoolmann on 2013-03-11 02:59:20 |
| You need Oak-Smoked Pale Wheat Malt for brewing the beerstyle Grätzer. These historic beers have used 100% wheat malts and a smoke tasting. Background: The regional wheats have a big share of protein and it was necessary to darren the wheat strong (until 48 hours). Examples of new Grätzer beers: - MoM Grätzer (brewed at the Braustelle, Cologne, with oak-smoked wheat malt) - MoM Grodziskie (brewed at the Braustelle, Cologne, with willow bark) - Weyermann Polnisches Grätzer Bier, brewed with oak-smoked wheat malt) Ratebeer has listed other examples from non-German breweries. |
| Followups: |
 Weyermann Oak Smoked Wheat Malt by Uncle Jimbo on 2013-03-11 03:37:11 |
| Weyermann Oak Smoked Wheat Malt by Gerhard Schoolmann on 2013-03-11 06:41:16 |
| Weyermann Oak Smoked Wheat Malt by Nick B. on 2013-03-11 09:11:24 |
| Weyermann Oak Smoked Wheat Malt by Gerhard Schoolmann on 2013-03-12 06:23:03 |
| Weyermann Oak Smoked Wheat Malt by Nick B. on 2013-03-13 06:15:53 |