Weyermann® Oak-Smoked Pale Wheat Malt

$1.99

SKU# U22032

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2.3-3.9° L. This is an heirloom malt known for its use in Grätzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland.

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Product Details
2.3-3.9° L. This is an heirloom malt known for its use in Grätzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This style is related to the German weissbier, but is unusual in that it was a 100% wheat malt beer.
Additional Information
Malt TypeInternational Base Malt
Alpha Amylase-
Diastatic Power-
Extract %-
Origin-
Soluble Protein %-
Total Protein %-
S/T-
Usage %-
Lovibond2.1-2.8
Moisture %-
Reviews
4.7 / 5.0
3 Reviews
5 Stars
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Perfect for Grodziskie/Gratzer
I've used this malt a few times now to brew a Grodziskie/Gratzer with outstanding results. The specs here say that it has no diastatic power but it converts just fine at 100% of the grist. You definitely need to use a step mash to help it along but do that and you'll be fine. Oh...and rice hulls are a must. Just sayin.
April 15, 2014
GrŠtzer essential
This is lovely stuff, not as overwhelmingly smoky as you might think. This malt is essential for GrŠtzer, that fossil beer style that has 100% wheat, is 100% smoked, and has 30 IBU's worth of Saaz/Lublin -- all numbers that are in principle incompatible with a wheat beer. Stan Hyeronimus' book (Brewing with Wheat) says this is the one archaic German wheat beer that is really worth brewing, and I agree. Mosher's book (Radical Brewing) has a recipe as well. Achtung: watch your carbonation levels, as a 100% wheat grain bill can lead to your brew having the mother of all beer heads.
September 5, 2014
Good Stuff
Like the other two reviews, I used it in a Polish knockoff brew. Worked wonderfully. I was a little worried when I opened the box containing the malt, which was wrapped in TWO bags, and I could already smell smoke. I had read a few posts from other sites saying it was either just right or way too much. I found that after conditioning with a couple ounces of water and doing my own crush, the smell dissipated a bit. Now, after about 3 weeks in the keg, the flavors are perfect. It is crisp and refreshing. The recipe I used was for a session version of a Gratzer and I came in at just under 3%. The lowest ABV brew I've ever made. I will buy this again, soon.
July 8, 2016
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