Ill-Tempered Gnome Clone 2022

Another year, another brew of the excellent Ill-Tempered Gnome clone recipe! This version is identical, except I swapped in BRY-97 for US-05. Without any further introduction, all of the details are below.

Ill-Tempered Gnome Clone

  • 12 lb. 2-row pale malt (Rahr)
  • 11 oz. crystal 15° (Great Western)
  • 5 oz. coffee malt (Simpsons)
  • 5 oz. honey malt (Gambrinus)
  • 5 oz. special B malt (Dingemans)
  • 4.5 oz. special roast malt (Briess)
  • 3.5 oz. chocolate malt (Bairds)
  • 1 oz. Nugget hop pellets (13.0% alpha), 60 minute boil
  • 0.5 oz. Centennial hop pellets (8.1% alpha), 20 minute boil
  • 0.5 oz. Crystal hop pellets (4.5% alpha), 20 minute boil
  • 1 Whirlfloc tablet, 5 minute boil
  • 1 oz Cascade whole hops (est. 5.5% alpha), 5 minute boil
  • 2 pkg. American West Coast ale yeast (BRY-97)

Target Parameters

  • 1.063 o.g., 1.015 f.g., 6.3% abv, 58 IBU, 21 SRM
  • Full volume mash at 154° for 60 minutes, with 10 minute mash-out at 168°
  • Claremont tap water, adjusted to reach estimated profile of 75 ppm Ca, 11 ppm Mg, 93 ppm Na, 149 ppm sulfate, 105 ppm Cl, 156 ppm bicarbonate; RA 68, 128 ppm alkalinity; 60 ppm effective hardness.

Procedure

  • I heated 7.5 gallons of water to 162°, adding a Campden tablet to remove chloramines. Then, I mashed in with the grains to hit a temperature of 154°. I added 7 mL (1.5 tsp.) of 88% lactic acid to adjust the pH of the mash, and recirculated at 154° for 60 minutes. Then, I raised the mash temperature to 168° and held it there for 10 minutes, before removing the grains.
  • In total, I collected 6.5 gallons of runnings with a gravity of 1.054, for 68% mash efficiency.
  • As I brought the runnings to a boil, I added 5 g of gypsum to adjust the water profile.
  • The Foundry had some issues with turning on and off, but I approximated a 60 minute boil, adding hops and kettle finings per the recipe.
  • After the 60 minute boil, I chilled to ~75°, transferred to the fermenter, and chilled down to 65° in the fermentation chamber. Then, I pitched the two packages of yeast.
  • I brewed the beer on 2 October 2022, and fermented at 65°. Starting gravity was 1.060.
  • On 8 October 2022, I removed the beer from the fermentation chamber and let it free rise to ambient to finish out fermentation.
  • I kegged the beer on 30 October 2022. At this point, its gravity was 1.015. This equates to 5.9% abv.

Tasting

  • Appearance
    • Thick, creamy, persistent tan head. Brilliantly clear, reddish-brown beer. Very pretty!
  • Aroma
    • Dark caramel and coffee malt aroma.
  • Flavor
    • Resiny hop bitterness at a moderately high level is very prominent, with a coffee and dark chocolate malt character behind that. There is a very very faint fruity character in the yeast, barely detectable. The bitterness lingers on the finish, quite pleasantly.
  • Mouthfeel
    • Medium body and moderate carbonation, with a smooth finish.
  • Would I Brew This Again?
    • Yep! This is a nice recipe; my memory of last year’s version is that it was a touch better, although I think that’s in part the keg. I split the beer into two 2.5 gallon kegs, and I suspect the one I’m sampling from (the less filled one) may have had a touch of oxidation due to the head space. Either way, it’s enjoyable!
  • Overall
    • 9/10

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