This is an interesting historical brew from the Posnan area of West Prussia. It was very popular in Northern Germany, and was late addition hopped far more than any other German beer I have ever ran across. This is one that I have wanted to brew for a long time, but don’t have the ability to smoke that much grain easily. Made entirely from wheat smoked over white oak, this beer is a real weird one by modern German standards. I have Saaz hops listed below… Lublin would be better, if you can find it… but the Saaz is similar enough. To be entirely authentic, leave out the chocolate wheat, and toast 7% of the smoked wheat until it is a “deep copper color”.
This would have been fermented with an Alt type yeast rather than what we think of as a “Wheat beer” yeast.

SUMMARY

(Original Gravity) O.G. = 1.057
(Final Gravity) F.G. = 1.014
(Bitterness) IBU = 45
(Color) SRM = 12
(Alcohol) APV = 5.5%
Calories per 12-oz bottle = 182

For a 5-gallon batch:

Grain:
Pounds: Type:

10 wheat malt, White oak smoked

0.1875 chocolate wheat

1 rice hulls


Hops:
Variety: Oz.: Boil Time:

Saaz 1 60

Saaz 2 20

Saaz 3 5

Alt yeast such as K-97


Single Infusion Mash at 149. Batch sparge twice. (the original did not use a decoction mash, but used a step mash with a long protein rest … modern malts make this not only unnecessary, but potentially detrimental). This should be carbonated fairly high.