Style: Piwo Grodziskie
All StylesStyle Profile based on 44 recipes
BU:GU
0.83
Hops
3.9 g/L
Mash pH
5.54
Description
A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable. History: Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity. Style Comparison: Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.
Examples: None listed
- 82% Wheat (93%)
- 61% Pale (15%)
% of Piwo Grodziskie recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 32% Saaz (CZ)
- 16% Lubelska
- 16% Rubin
- 9% Marynka
- 7% Hallertauer Hersbrucker
% of Piwo Grodziskie recipes using each hop
- 45% Rice Hulls
- 25% Weyermann - Oak Smoked Wheat Malt
- 11% Viking Smoked Wheat Malt
- 9% Wheat Malt, Ger
- 7% Smoked Malt (Weyermann)
Colour = malt category · bar = % of recipes
- 32% SafAle German Ale (K-97) Fermentis
- 14% German Ale (1007) Wyeast Labs
- 9% Safale American (US-05) Fermentis
- 9% Kolsch Yeast (2565) Wyeast Labs
% of Piwo Grodziskie recipes using each strain
- 56% Single Infusion
- 44% Step Mash
- 0% Decoction
9 recipes with mash data
- 80 ppm Ca²⁺
- 32 ppm Mg²⁺
- 33 ppm Na⁺
- 75 ppm Cl⁻
- 164 ppm SO₄²⁻
- 264 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.