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Le Blonde Gnome

Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

4.00 (1 Review)

Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)

Created: Sunday October 25th 2020

Original Gravity:

1.053

Final Gravity:

1.010

ABV (standard):

5.6%

IBU (tinseth):

66.0

SRM (morey):

7.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Belgian - Pilsner4.5 kg Pilsner	37	1.6	81.8%
0.50 kg	Belgian - Aromatic0.5 kg Aromatic	33	38	9.1%
0.50 g	Belgian - Wheat0.5 g Wheat	38	1.8	0%
0.50 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late fermenter addition)	38	0	9.1%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Chinook20 g Chinook Hops	Pellet	13	Boil	60 min	36.68	22.2%
10 g	Chinook10 g Chinook Hops	Pellet	13	Boil	30 min	14.1	11.1%
20 g	Cascade20 g Cascade Hops	Pellet	7	Boil	30 min	15.18	22.2%
20 g	Chinook20 g Chinook Hops	Pellet	13	Boil	0 min		22.2%
20 g	Chinook20 g Chinook Hops	Pellet	13	Dry Hop	5 days		22.2%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Chinook (Pellet) 70 g Chinook (Pellet) Hops	50.78	77.7%
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	15.18	22.2%
90 g / $ 0.00

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med-High
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 100 Temp: 20 °C CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

BIAB method.

With all the grain fermentables (excludes the candi sugar):
Mash at 64°C for 60 mins
Raise mash temp to 74°C for 30 mins
(Total 90 mins)

Remove and drain the grains
Maintain boil at +68°C for 60 mins, adding hops per schedule.

Chill to 18-20°C
Pitch yeast

Ferment at 18°C for 2 days
@ 2 days, add candi sugar partially dissolved in 300ml of boiled water
Ferment at 18°C for a further 1 day (3 days total)
Ferment at 20°C for a further 2 days (5 days total)
@ 5 days, add dry hops
Ferment at 22°C for a further 2 days (7 days total)

Prime (100g of sugar dissolved in 300ml boiled water) & bottle

Last Updated and Sharing

379

Views

Brews

Public: Yup, Shared
Last Updated: 2020-11-10 14:42 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Gnomad • 01/25/2021 at 10:51am

4 of 5

When initially consumed, ~3 weeks after bottling, the flavour imparted by the yeast was a bit too overpowering and seemed to need to be balanced. But with further conditioning (4 - 5 weeks), the yeasty character had calmed down to the point targeted for this style of beer.

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