maltedhopalong
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According to BJCP, Grolsch comes under the heading "European Light Lager" and the sub-style Scandinavian-Dutch Pilsner.
Scandinavian-Dutch Pilsner
Similar to German pilsners but with somewhat lower original
gravities, a drier flavor, and a lighter palate. The hop character in
flavor and aroma is considerably lower. Usually paler than
German pilsners. Rice or corn may be used as adjuncts.
Commercial Examples: Grolsch, Heineken, Christoffel, Brand.
http://www.bjcp.org/1997_Style.pdf
Looking to make a Grolsch clone and found this to be the only thread with relevant info: http://www.aussiehomebrewer.com/forum/index.php?showtopic=9497 ://http://www.aussiehomebrewer.com/for...showtopic=9497
Two recipes offered:
And finally I'll add this relevant comment:
So how would YOU do this recipe? In particular, I'd be interested to hear what your hops schedule would look like.
Also, how would you do this as an all extract brew? (i.e. could you replace the pilsner malt with pale malt extract
and use caramunich specialty malt?)
And for extra credit: How would you most closely recreate this in a k&k recipe?
Scandinavian-Dutch Pilsner
Similar to German pilsners but with somewhat lower original
gravities, a drier flavor, and a lighter palate. The hop character in
flavor and aroma is considerably lower. Usually paler than
German pilsners. Rice or corn may be used as adjuncts.
Commercial Examples: Grolsch, Heineken, Christoffel, Brand.
http://www.bjcp.org/1997_Style.pdf
Looking to make a Grolsch clone and found this to be the only thread with relevant info: http://www.aussiehomebrewer.com/forum/index.php?showtopic=9497 ://http://www.aussiehomebrewer.com/for...showtopic=9497
Two recipes offered:
.35kg Munich
4.5kg Pilsner
Northen Brewer for bittering 24IBU from menory I think 17g 60mins
Halertau 7g for 10mins
Saaz aroma (no weight/boiltime offered)
Mash 60mins @66C
OG 1.053
21L
FG 1.010
Danish lager Yeast 2042
20% vienna malt
95% pilsner malt
5% carapils
~note: 120%
Bittered with Halleratu to 27 IBU
Danish lager Yeast 2042
And finally I'll add this relevant comment:
Here some advice from a Dutch homebrewer. The grain bill of Grolsch pils uses pilsner malt and a small amount of caramunich 120 EBC. This sounds weird, perhaps, but I have this information straight from the brewery. A pilsner/munich combination will also do the job.
The bitterness of Grolsch is 30 IBU, that is well known over here in the Netherlands. I am not sure of the hops but I don't think Northern brewer is used. I will look this up tonight (it is now (9:30 in the morning and I'm at work
So how would YOU do this recipe? In particular, I'd be interested to hear what your hops schedule would look like.
Also, how would you do this as an all extract brew? (i.e. could you replace the pilsner malt with pale malt extract
and use caramunich specialty malt?)
And for extra credit: How would you most closely recreate this in a k&k recipe?