Specialty IPA - Belgian IPA Recipe - Le Blonde Gnome

Recipe Info

Recipe Image

Le Blonde Gnome

by on
All Grain
20 Liter(s)
28 Liter(s)
90 min
65%
Belgian Style Speciality Ale 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 Boil 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 (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) & bottle

Fermentables

75% - Pilsner - BE
4.5
36
2
Mash
8% - Belgian Aromatic - BE
0.5
37
32
Mash
8% - Wheat - BE
0.5
37
2
Mash
8% - Belgian Clear Candi Sugar - BE
0.5
36
1
Late

Hops

Chinook
20
Pellet
Boil
60 min(s)
13
29.8
Chinook
10
Pellet
Boil
30 min(s)
13
11.4
Cascade
20
Pellet
Boil
30 min(s)
7
12.3
Chinook
20
Pellet
FlameOut
0 min(s)
13
0.0
Chinook
20
Pellet
DryHop
5 day(s)
13
0.0

Yeast

Wyeast Belgian Abbey II 1762
77%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

Gnomad

Tasted on 4/29/2021 by Gnomad

Notes:

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.

Recipe Facts

Le Blonde Gnome
Specialty IPA - Belgian IPA
  • 20.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.061 OG
  • 1.014 FG
  • 53.5 IBU (tinseth) Bitterness
  • 0.87 BG:GU
  • 7.8° SRM Color
  • 65% Efficiency
  • 6.1% ABV Alcohol
  • 207 per 12oz Calories
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