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Le Blonde Gnome

161 calories 14.6 g 330 ml
Beer Stats
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)
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
1.053
1.010
5.6%
66.0
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late fermenter addition) 38 0 9.1%
5.50 kg / 0.00
 
Hops
Amount Variety Cost 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
 
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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-10 14:42 UTC
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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