As with all BJCP-compliant beers brewed for competition, the key is to
know the style and stick to the recipe, no matter how tempting!
Brewing Grodziskie beer is perhaps one of the most difficult tasks as a brewer, as the beer
low alcohol content must be relatively neutral while maintaining a clean but strong
carbonated, high-foaming and softly oak-smoked character almost imperceptibly
hop aroma. My recipe below is from the 11th Hrvatsko Homebrew Prvenstvo 2024 in Zagreb
in the Spice and Wood category and was rumoured to be a 2:3
to the final BOS winner.
Water treatment is important. Grodziskie requires hard water. I use the hard water
tap water for this purpose:
Ca 2+ : 113
Mg 2+ : 26
Na + : 13
Cl - : 71
SO 4 : 160
HCO 3 : 240
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malt:
1.5kg Weyermann Oak smoked wheat malt
1kg Heidelberg Extra Pilsner
For malts, it is important to note that this is a wheat beer, so the use of rice husk is highly recommended.
However, aim for a low alcohol level of around 3% and the final result should be clear.
When making the mash, the aim is not to have any residual sweetness, so I suggest 45-60 min at 65°C, then a quick
kicefre. For hopping, aim for 20-35 in IBU, preferably with very low aroma.
Polish traditional hops are ideal if possible, but Czech Saaz can be substituted.
If possible, use multi-year leaf or pellet hops, it is not an advantage for the beer to be
fresh hop character.
Hops (+ boiling time):
30g Saaz - 60min
30g Saaz - 5min
Yeast:
Yeastflow 116 - St. Hedwig
When it comes to yeast, it is very important that Grodziskie uses its own yeast. This strain
will be available soon from Yeastflow. The yeast ferments neutrally between 18-22°C, with a weak
with weak pear esters. It is not a good substitute for German ale or any other ale strain.
Full recipe HERE.
You can make 20 litres of beer from the recipe pack.
