Notice: By visiting this site, you declare that you are of legal age to buy alcohol in your country of residence (21 or older in the United States).

Blind Bat Brewery "Vlad the Inhaler"

Blind Bat Brewery clone recipe for Vlad the Inhaler

 

Here is a ten-gallon version of my “Vlad the Inhaler” Grodziskie recipe:

 

16 lbs. of wheat malt, which I smoke over oak for at least two hours. Alternatively, you can now get excellent smoked wheat malt from Weyermann. Such was not available when I began brewing this beer, but since I enjoy the smoking process, I continue to smoke my own malts for all my smoked beers. (This is also a good way to ensure that the smoked malt is as fresh as you can use).

 

Optional for homebrewers is an additional pound of Munich malt. My original recipe was 100% smoked wheat malt, but the Federal government requires malted barley to be in any and all commercially-produced beer. I didn’t need to add much to make it legal.

 

Non-Optional: As much rice hulls mixed in with the wheat as you can fit into your mash tun. Being either 100% or 99% wheat malt, the possibility of a stuck mash is high. When you think you have enough rice hulls, add some more if you can just to be sure!

 

Mash at 149º F for two hours (or 90 minutes if you can't make the time, but hey — it’s just another half hour).

 

Sparge as with any other beer, and boil for 90 minutes with the following hop additions:

 

* 2 oz Polish Lublin - OR - Czech Saaz 3.2 AA with 60 minutes remaining to the boil

 

* 4 oz Polish Lublin - OR - Czech Saaz 3.2 AA with 20 minutes remaining to the boil

 

* 6 oz Polish Lublin - OR - Czech Saaz 3.2 AA with 5 minutes remaining to the boil

 

I typically ferment at around 72º F using a neutral German Ale Yeast and Lactobacillus. Here, you can diverge if you wish — My original research into the style showed that there was a bit of tart sourness back in the day (at least in an account from 1908, which described it as “tart and wine-like” (which I take to be dry). However, the style evolved over time, and official BJCP guidelines specifically note "No sourness and “never sour.” I disagree, so Vlad will never win any medals — but that is OK by me as long as I and others enjoy it for what it is.

 

Either way, what you ultimately want is s dry and highly-carbonated beer, with a very sessional ABV around 3%. Excellent summertime beer, with or without grilled kielbasa.

 

Na Zdrowie, and Happy Brewing!

 

—Paul

 

5 Gal. Mash Ingredients:

8 lbs wheat malt, home smoked over oak for two hours, or 8 pounds commercial smoked wheat malt

1 lb Munich malt, optional

Rice hulls – as many as will fit in your mash kettle to prevent a stuck mash

 

Mash at 149º F for 2 hours

90-minute boil

 

5 Gal. Hop Additions:

60 minutes: 1 oz Polish Lublin - OR - Czech Saaz 3.2 AA

20 minutes: 2 oz Polish Lublin - OR - Czech Saaz 3.2 AA

5 minutes: 3 oz Polish Lublin - OR - Czech Saaz 3.2 AA

 

Ferment:

German Ale Yeast and (optional) Lactobacillus at 72º F

 

Should be highly carbonated: 3-3.5 atmospheres

Leave a comment

Please note, comments must be approved before they are published