Polish Ale

[arkadiuszmakarenko]

This recepie was created about 7 years ago, when polish craft brewers started brew beer at home. At that time only narrow range of ingredients were aviliable. So we had few types of hops like (magnum, marynka, lubelski), pilznenski malt (lager) rarely munich malt, "slod karmelowy" - light crystal malt (very similar to carapils). So at using what we had we created palatable version of ale. It`s very bitter (we miss bitter pils and beers in poland we used to have quite bitter beers and lagers 20 years ago).
So using what we had we created something like this this recepie is for 20 L.

Malt
4kg lager malt (pilznenski malt)

Mash
60-62*C for 10-15 minutes
70-72*C for 45 minutes
mash out.

Or single mash infusion in 68*C

Hopping
27 g mangum (9%AA) or 30g marynka (8%AA) - for 60 minutes
40g lublin "lubelski" 3%AA for 30 minutes
15g lublin lubelski 0-5 minutes

Use english ale yeast (Danstar, Safale S-04 etc).

Priming
160g glucose per 20 liters

Lager for at least 2 months (preferable in low temperatures for 3 months)

[Whorst]

Sounds fab! I used to drink Krakus in my youth. I believe it was unfiltered. I thought it was tasty.

[arkadiuszmakarenko]

I`ve just finished antother version of this beer.

I mixed water with malt 2:1, and set temperature on 62 degrees C fo 30 minutes Then I added 3 liters of boiling water and I set temperature on 65 degrees for another 30 minutes. Then I added boiling water to get 72-75 degrees for 5 minutes. And I started filtration. I`m going to get dry beer.
Then I was boiling water with hops:
25 grams marynka 7,5%AA - 60 min
40 grams lubelski 3,5%AA - 30 min
20 grams lubelski 3,5%AA - 15 min
25 grams lubelski 3,5%AA - 1 min.

I`m going to ferment it using Safale S-04.
SG 1.050

[steve_flack]

I see you're doing a Hoch-Kurz mash for this beer (the first post) with a pretty short maltose rest. Does it come out quite full bodied? The second one should come out quite a bit drier as you say.

[arkadiuszmakarenko]

I see you're doing a Hoch-Kurz mash for this beer (the first post) with a pretty short maltose rest. Does it come out quite full bodied? The second one should come out quite a bit drier as you say.

First one is just normal infusion. You don`t do decoction, just heat mash up. Most popular way of mashing in Poland.
And indeed beer is usually well bodied.
Second version. I`m just trying get dry beer to show all character of hops.

[Bongo]

Sounds good,i have not heard of marynka or Lublin hops before but it made me look up the place,looks a great city wonderful buildings it has alot of history.

http://en.wikipedia.org/wiki/Lublin

[delboy]

I see you're doing a Hoch-Kurz mash for this beer (the first post) with a pretty short maltose rest. Does it come out quite full bodied? The second one should come out quite a bit drier as you say.

First one is just normal infusion. You don`t do decoction, just heat mash up. Most popular way of mashing in Poland.
And indeed beer is usually well bodied.
Second version. I`m just trying get dry beer to show all character of hops.

The easiest way of going about that is probably to change the yeast, US-05 will leave a beer dry and it produces virtually no flavours so the hops really come to the fore.

[arkadiuszmakarenko]

The easiest way of going about that is probably to change the yeast, US-05 will leave a beer dry and it produces virtually no flavours so the hops really come to the fore.

Yes, but I steel would like to keep that british ale charakter.

[delboy]

The easiest way of going about that is probably to change the yeast, US-05 will leave a beer dry and it produces virtually no flavours so the hops really come to the fore.

Yes, but I steel would like to keep that british ale charakter.

In that case avoid US-05 like the plague, its pretty characterless.