Weyermann Oak Smoked Wheat Malt has arrived just in time as craft brewers and home brewers are rediscovering classic German Beer styles like Grätzer (see recipe below), Lichtenhainer and beers from North Eastern Europe that were traditionally 100% wheat malt (don’t forget your rice hulls), but you don’t have to stop there, the Oak Smoked Wheat malt can add a wonderful smokey taste to just about any beer you make. Oak Smoked Wheat Malt is made from German grown top-quality spring wheat and has the finest oak smoke aroma and taste. Recommended for: Grätzer Bier (Grodziskie), Other wheat beers, Any smoked ales Usage: Up to 80% (or 100% for a traditional Grätzer) Avg. Lovibond: 2.8 Country of origin: Germany Grätzer Bier (All-Grain) 5.5 gallons based on 75%eff 5.5lbs Oak Smoked Wheat 1lb Rice Hulls .85oz Northern Brewer(GR) – First Wort Hopped .6oz Hallertau Mittelfruh – 15 min. White Labs WLP029 German Ale (or similar yeast) Mash in with 1.25 gallons of water @ 132°F for a protein rest (30 minute) then add 1/2 gallon boiling water to stabilize @ 149°F conversion for 90 minutes. Then raise temp to 168 for Mash-Out. Sparge with 5 gallons of 185°F water (slowly, should take about an hour if done correctly) Make sure your First Wort Hops are in the boil kettle before you start running off. Collect 6.5 gallons of wort and bring to a boil. Add flavor hops at 15 minutes remaining of your 1 hour boil (along with any kettle finings and yeast nutrients). After the boil cool to 68°, aerate well and pitch your yeast. After fermentation, you want to carbonate to 4 volumes (highly carbonated). Enjoy this wonderful Summer Session beer from Germany’s past.