If a Grisette and a Grätzer had a baby...

[jeeppilot]

I have never done either style and want to do this for an event, so here’s my thoughts:

5.3% ABV

65% Pilsner
30% Weyermann Oak-smoked Wheat
5% Vienna
Mash 149F
Hallertau at 20 minutes to 20 IBU
Blend of WY3724 and WLP565

Questions are:

Do I need a higher smoked wheat percentage? Looking for a subtle smoke, and subtle yeast characteristics that don’t overpower each other.

Will the smoke and saison yeasts complement each other or be too competing together?

Any suggestions are welcome!

 

[jeeppilot]

Well, the gratzette is finished! It is better than I envisioned. Smoke level is just what I had hoped for. It is noticeable, but smooth and invites the next sip. My LHBS had the WY3725 Biere de Mars and I went with that instead of the above mentioned yeast combo. It gave it a terrific balancing malty sweetness and it has just a touch of Belgian esters thanks to a cool fermentation. It has a thick creamy head and nice lacing. Also, I went with .5 oz Magnum for bittering and 1 oz Strisselpalt at 15 minutes for the remainder. All in all, a terrific beer I thought would be a one off, but I’ll definitely make again. [emoji482]

 

[gordonmonaghan]

Well, the gratzette is finished! It is better than I envisioned. Smoke level is just what I had hoped for. It is noticeable, but smooth and invites the next sip. My LHBS had the WY3725 Biere de Mars and I went with that instead of the above mentioned yeast combo. It gave it a terrific balancing malty sweetness and it has just a touch of Belgian esters thanks to a cool fermentation. It has a thick creamy head and nice lacing. Also, I went with .5 oz Magnum for bittering and 1 oz Strisselpalt at 15 minutes for the remainder. All in all, a terrific beer I thought would be a one off, but I’ll definitely make again. [emoji482]

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Sounds great. I make a Lichtenhainer which is a smoked sour. It’s brilliant.

 

[jeeppilot]

Sounds great. I make a Lichtenhainer which is a smoked sour. It’s brilliant.

I’m a big fan of the smoked beers, when done well of course. A local brewery here Wiseacre sometimes makes a smoked Helles that is just awesome. And a guy in one of the local brew clubs makes a Lichtenhainer also. His was the first time I’d ever had the style.