Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
6.9 lb (3.13 kg) oak-smoked wheat malt
0.41 oz (12 g) Sladek at 60 minutes
2 oz (57 g) Saaz at flameout
Saflager W-34/70 Lager Dry Yeast
Grodziskie Polish Ale yeast (e.g., Real Brewer’s Yeast RBY72 Grodziskie Yeast)
Use a multistep mash: Dough in and rest at 100°F (38°C) for 30 minutes. Over 10 minutes, raise the temperature from 100°F (38°C) to 126°F (52°C). Rest at 126°F (52°C) for 45 minutes. Over 10 minutes, raise the temperature from 126°F (52°C) to 145°F (63°C).
Rest at 145°F (63°C) for 30 minutes. Over 10 minutes, raise the temperature from 145°F (63°C) to 158°F (70°C). Rest at 158°F (70ºC) for 20 minutes. Over 5 minutes, raise the temperature from 158°F (70°C) to 172°F (78°C) for mash out.
Lauter, sparge, and run off into the kettle. Boil for 85 minutes following the hops schedule.
After the boil, split the wort into two horizontal fermentation vessels. Chill the wort in one vessel to 46°F (8°C). Aerate and pitch the lager yeast. Chill the wort in the other vessel to 54°F (12°C). Aerate and pitch the ale yeast. Ferment with the lager yeast at 46°F (8°C); ferment with the ale yeast at 54°F (12°C).
After fermentation, transfer the beers to a horizontal conditioning tank together and lager at 39°F (4°C) for 2 weeks and then 4 weeks at 34°F (1°C).
Package and carbonate to at least 3 volumes of CO2.