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
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.
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.
Thick, creamy, persistent tan head. Brilliantly clear, reddish-brown beer. Very pretty!
Dark caramel and coffee malt aroma.
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.
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!
I really like German pils, and make it pretty frequently…with 14 brews of this style under my belt, it’s time for number 15! For this iteraton, I returned to Dave Carpenter’s Lager book for inspiration via the Pfriem Pilsner recipe. My current version is modified for hop varieties on-hand; thanks to my HOPBOX I had a few different German hops in the freezer, which were a perfect match for this style. Notably, I’ve never brewed with Saphir before, and wanted to give it a try. I also had some S-189 in my stockpile (from a freebie give-away), and figured this would be a good batch to try it in.
The batch practically named itself. I was brewing in my garage on a hot summer day, with the Foundry right at the garage door entry. I ran across the driveway (our house is horseshoe shaped, with a parking space right in the middle of the U) to grab something from my fermenting area, leaving my brew rig unattended for a minute. Looking out the window and towards the garage, I suddenly noted a black bear wander into our yard. It ambled over to the open garage door, obviously intrigued by the malty aromas of a pilsner mash. As it started to poke its nose around the Foundry, two thoughts went through my head…first, “That’s so cool! I should get a picture!” The second thought was…”My beer! The bear! I don’t want the mash tun tipped over! The bear could get burned! My beer could get wasted! Action! Quick!” In an instant, I was at the door, yelling at the unexpected visitor to get out of my garage! With what I can only assume was surprise, the bear craned its neck to look at me, and then booked it out of the yard. Disaster averted! And beer recipe named.
Black Bear Pils
10.25 lb. Barke pilsner malt (Weyermann)
2 oz. acidulated malt (Weyermann)
1 oz. Hallertau Tradition hop pellets (6.1% alpha), 60 minute boil
0.5 oz. Hallertau Tradition hop pellets (6.1% alpha), 10 minute boil
0.5 oz. Saphir hop pellets (3.7% alpha), 10 minute boil
0.5 oz. Spalt Spalter hop pellets (3.0% alpha), 10 minute boil
1 tsp. BruTanB, 10 minute boil
1 Whirlfloc tablet, 5 minute boil
1.5 oz. Saphir hop pellets (3.7% alpha), 10 minute whirlpool
2 pkg. SafLager German lager yeast (Fermentis S-189)
1.047 s.g., 1.007 f.g., 35 IBU, 4 SRM, 5.2% abv
Full-volume mash, no sparge, at 142° for 40 minutes and 156° for 40 minutes, with 10 minute mash-out at 168°
Claremont tap water adjusted with RO and minerals to hit 47 ppm Ca, 2.5 ppm Mg, 33 ppm Na, 92 ppm SO4, 39 ppm Cl, and 11 ppm HCO3, with 9 ppm alkalinity and RA=-26 ppm
To produce the water, I added 2 mL of 88% lactic acid to to 2.5 gallons of tap water to remove the bicarbonate, and then 1/4 of a Campden tablet to remove the chloramines. Then, I added 4.5 gallons of RO water and 3.5 g gypsum to achieve a final water with 47 ppm Ca, 2.5 ppm Mg, 33 ppm Na, 92 ppm SO4, 39 ppm Cl, and 11 ppm HCO3, with 9 ppm alkalinity and RA=-26 ppm.
I heated the mash water to 146°, and added the grains to hit a target mash temperature of 142°. I held it at this temperature for 40 minutes, chasing away bears when necessary. It wasn’t necessary to add lactic acid for this batch, because I already had acidulated malt. After the initial rest, I raised the mash temperature to 156°, and held it here for another 40 minutes. Finally, I heated 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 1.041, for 70% mash efficiency.
I brought the runnings to a boil, adding hops, BrewTanB, and Whirlfloc as indicated in the recipe. In total, I had a 70 minute boil.
I brewed this beer on 20 August 2022. After chilling to ~75°, I transferred the beer to my fermenter and continued to chill overnight down to 48°.
Starting gravity was 1.047, right on target. I pitched the yeast on 21 August 2022, and started the fermentation at 48°.
I raised the fermentation temperature to 55° on 28 August, and then to 60° on 1 September 2022. I crashed the fermenter to 36° on 3 September 2022, and lagered at this temperature until kegging on 28 October 2022.
Final gravity was 1.010, for 4.9% abv. Although there was some yeast disturbance upon kegging and initial serving, I was pulling remarkably clear drafts within about 10 days. I’m quite pleased with that!
Near brilliantly clear, straw-colored beer, which pours with a medium white head of modest persistence.
Spicy hop aroma with a doughy and very slight honey quality to the malt. Clean fermentation profile in the aroma. Wonderful!
Cracker-like malt profile, with a slight bit of malty sweetness. Moderately high and clean bitterness, with a modest spicy quality. Clean yeast character. The malt is at the front of the taste, and the bitterness sneaks in and then pops for an extended and prominent bitter finish. The mineral character of the water also comes through, against the hops.
This is a super solid German pils! I wish the head retention was better, but everything else works super well. I’m also pleased with the yeast–it emphasizes the malt well, and also dropped clear pretty quickly.
For this recipe, I wanted a nice down-the-middle American Pale Ale, to use up some of my hops on hand and also to emphasize the pine/citrus flavors I love. I’ve brewed something in the Sierra Nevada Pale Ale territory before, so this time around I wanted to do something a touch different. I looked in the Craft Beer for the Home Brewer book, where I found the “Capt’n Crompton’s Pale Ale” recipe from Epic Brewing. The reference to Crompton made me think of the famous paleontologist “Fuzz” Crompton, for whom Lanasaurus is named, and then I remembered that this is the junior synonym for Lycorhinus, and there we are with the final name!
The recipe is pretty similar to the original, except I made some minor substitutions for hops (Crystal instead of Mt. Hood, and I upped the Amarillo a little). For the dry hop addition, I used the very latest 2022 Cascade hops from my dad’s bines in South Dakota. They were under two weeks past picking when I added them to the beer!
Lycorhinus Pale Ale
6 lb. Finest Pale Ale Malt, Golden Promise (Simpsons)
6 lb. 2-row malt (Rahr)
0.5 lb. Caramel Munich 60L malt (Briess)
0.5 lb. Carapils malt
1 oz. Centennial hop pellets (8.1% alpha), 60 minute boil
0.5 oz. Crystal hop pellets (4.5% alpha), 30 minute boil
1 Whirlfloc tablet, 5 minute boil
0.5 oz. Amarillo hop pellets (9.5% alpha), 5 minute boil
0.5 oz. Centennial hop pellets (8.1% alpha), 5 minute boil
1 pkg. American West Coast Ale yeast
1 oz. Cascade whole hops, dry hop in keg
1.058 o.g., 1.012 f.g., 6.0% abv, 39 IBU, 7 SRM
Claremont tap water adjusted to 78 ppm Ca, 21 ppm Mg, 92 ppm Na, 188 ppm SO4, 110 ppm Cl, 30 ppm HCO3
Full-volume mash, no sparge, at 152° for 60 minutes
I heated 7.25 gallons of water to 158°, adding 6 mL of 88% lactic acid to neutralize the carbonate.
I adjusted the pH to an estimated 5.35, using 88% lactic acid. I adjusted the mash to 152° for 60 minutes, and then raised the mash to 168° for an additional 10 minutes, all with recirculation.
After the mash, I pulled the grains. In total, I collected 6.25 gallons of runnings with a gravity of 1.049, for 64% mash efficiency.
I added 4 g of gypsum and 4 g of epsom salt, to adjust the water.
I brought the runnings to a boil, adding hops per the recipe. After a 60 minute boil, I turned off the heat and then chilled to ~82°. I transferred to the fermenter, and then chilled in the fermentation chamber to 66° before pitching the yeast.
Starting gravity was 1.058. I brewed this beer on 3 September 2022, and fermented it at 66°.
On 17 September 2022, I transferred the beer to the keg, and used 1 oz. of the 2022 South Dakota crop of Cascade to dry hop in a bag. I dry hopped the beer at room temperature for 3 days before removing the hops and carbonating at 34°.
Final gravity was 1.010, for 6.3% abv.
Deep gold beer with a slight haze. The medium-sized ivory head is quite persistent.
Light citrus hop aroma, with a slight caramel malty note. Clean yeast character.
There is a perfect proportion between malt and hops. The overall flavor tilts bitter, but the malt backbone is fantastic, with aspects of bread, bread crust, and a slight hint of caramel. The hops are citrusy, and the fermentation profile is pretty clean.
Medium-light body, with a slightly dry finish. Moderate carbonation.
Would I Brew This Again?
Yes! This is a tremendous recipe, and the beer itself has matured into a super nice example of a classic America pale ale. It took a few weeks after kegging for the beer to mature and the haze to settle, but right now it’s a perfect beer. It is incredibly drinkable, and probably one of the best American pale ales I have made.
This summer was incredibly hectic–both in expected and unexpected ways–and thus it was hard to fit in as much brewing as I would like. One of my precious brewdays was set aside for a session IPA…and because things were topsy-turvy, I decided to run with kveik.
The recipe itself isn’t based on anything in particular, beyond past experience. I wanted a beer that was flavorful in hops, highly crushable, and not too over-the-top in alcohol. Thanks to my regular HOPBOX deliveries, I had no shortage of IPA-worthy hops.
I built the recipe with a base of Golden Promise malt, and a touch of light crystal malt to keep things from being too dry or too thin. As I often do with my session beers, I mashed high. Instead of a massive whirlpool addition, I tilted the hops towards the final five minutes of the boil, and loaded in a few ounces of dry hops in the keg. Citra, Mosaic, and Eclipse were a natural combination. I hadn’t brewed with Eclipse before, but the description suggested it would meld well with the other two. As for yeast, Voss Kveik seemed like a good fit. I’ve brewed with it a few times before, and the citrus notes hopefully wouldn’t clash. Plus, I liked the idea of a yeast that I didn’t have to baby too much during summer weather.
Citrosaic Session Ale
10 lb. Golden Promise Finest Pale Ale malt (Simpsons)
0.25 lb. Cara 20 (Dingemans)
0.25 lb. Carahell (Weyermann)
1 oz. Citra hop pellets (12.8% alpha), 30 minute boil
1 Whirlfloc tablet, 5 minute boil
1 oz. Citra hop pellets (13.6% alpha), 5 minute boil
1 oz. Eclipse hop pellets (16.8% alpha), 5 minute boil
1 oz. Mosaic hop pellets (11.6% alpha), 5 minute boil
Voss kveik (Lallemand), 1 pkg. dry yeast
1 oz. Citra hop pellets (13.6% alpha), dry hop in keg
1 oz. Eclipse hop pellets (16.8% alpha), dry hop in keg
1 oz. Mosaic hop pellets (11.6% alpha), dry hop in keg
1.046 s.g., 1.013 s.g., 4.4% abv, 66 IBU, 5 SRM
Claremont tap water, no adjustments
Full-volume mash, no sparge, at 156°
I mashed in with 7 gallons of water at 162°, to hit a mash temperature of 156°. I held it here with recirculation for 10 minutes. I added ~7 mL of 88% lactic acid at the start of the mash, to adjust pH.
After 60 minutes, I raised the mash temperature to 168°, held it here for 10 minutes, and then removed the grains.
In total, I collected 6.1 gallons of runnings with a gravity of 1.043, for 69% mash efficiency.
I brought the mash to a boil, adding hops and finings per the recipe. After 60 minutes, I turned off the heat and chilled down to around 90°.
I brewed this beer on 11 July 2022. Starting gravity was 1.048.
I transferred the wort to my fermenter, pitched the yest, and let things roll at ambient temperature. Everything was rocking within 6 hours, and had slowed down within 18 hours.
Although I planned to keg this within a week or so, life got in the way (thanks, COVID), and it wasn’t until 13 August 2022 that I managed to get things transferred. I was a bit worried about flavor damage or oxidation, but it didn’t seem too awful.
I added the hops in a bag, at the time of kegging. Final gravity was 1.022, for 3.4% abv.
Medium-gold, fairly hazy, pours with a creamy and persistent white head.
Fresh tangerine is prominent in the hop aroma, with a bit of passion fruit and other tropical notes; there is a touch of dankness as the beer warms up. And of course I get the class blueberry. Fermentation aroma is clean.
Very bitter, with a slight hop “bite” and citrus pithiness. The very prominent hop flavor includes orange/tangerine, grapefruit, and a bit of blueberry. It tastes quite “juicy”! Malt is clean, with a slight hint of light caramel sweetness and graininess.
Medium dry, with a dry finish. Moderate carbonation.
Would I Brew This Again?
Yes! This is just a nice summer IPA, in the tropical/citrus tradition. I don’t want these flavors all the time, but I really liked this particular recipe. The kveik meshes well with the hops, and has a surprisingly clean profile. It just stays out of the way. I wouldn’t mind if the clarity was better (hence my lower rating), but in the end this is a highly crushable IPA, exactly what I wanted.
I firmly believe that amber ales deserve more love than they get nowadays. A well crafted amber ale is one of my favorite beers, but ambers are often hard to find relative to their zenith around 20 years ago. I make them semi-regularly, but wanted to take things in a slightly different direction this time around. So…why not add some rye?
With this particular batch, I wanted a beer that had the caramel quality and dry hop character of my favorite ambers, while adding a bit of rye spice to help it stand out. The recipe was loosely based on one by Charlie Papazian, “Choco Red Rye Wedding Ale.” I got a bit of feedback via the AHA forum, which was helpful in further refining my plans. For something a little different, I used Lutra kveik — it is supposed to ferment fairly clean at lower temperatures, so I thought it would be an interesting experiment.
I served the beer at the Lake Arrowhead Brewfest this past weekend, and it was pretty well received. I maybe have a gallon left, and will be savoring that.
Amber Rye Ale
8 lb. 2-row malt (Rahr)
2 lb. rye malt (Weyermann)
10 oz. crystal 60 (Great Western)
8 oz. caramel/crystal malt 135/165L (Bairds)
2 oz. chocolate wheat malt (Weyermann)
6 oz. rice hulls
1 oz. Cascade whole hops (5.5% alpha), 60 minute boil
1 oz. Cascade whole hops (5.5% alpha), 15 minute boil
1 Whirlfloc tablet, 5 minute boil
1 oz. Cascade whole hops (5.5% alpha), 5 minute boil
1 pkg. Lutra kveik (Omega OYL-071) dry yeast
1 oz. Cascade whole hops (5.5% alpha), dry hop in keg
1.048 s.g., 1.012 f.g., 4.8% abv, 31 IBU, 17 SRM
Full-volume mash, no sparge, at 156°
Claremont tap water, treated with Campden tablet
I heated the strike water to 162° (with Campden tablet), and mashed in to hit a mash temperature of 156. I added 5.6 mL of 88% lactic acid to adjust the pH.
After 60 minutes of mash with recirculation, I raised the temperature to 168° for a 10 minute mash out. Then, I pulled the grains. In total, I collected 5.9 gallons of runnings with a gravity of 1.045, for 67% mash efficiency.
I brought the kettle to a boil, adding hops and finings per the recipe.
After a 60 minute boil, I chilled the wort to 85°, transferred to the fermenter, and pitched the yeast. I let it ferment at ambient in the garage, which was around 66° for most of the time. Vigorous fermentation took off in under 12 hours.
I brewed this beer on 25 May 2022, and kegged it on 9 June 2022. I added the dry hops to the keg in a bag.
Starting gravity was 1.052. Final gravity was 1.017, for 4.6% abv.
This beer pours with a creamy, tall, and persistent ivory head. The beer itself is deep amber and brilliantly clear. It is beautiful in the glass!
There is plenty of rye “zing.” I pick up a little dried stonefruit, and some fresh hay from the hops. The fermentation profile is surprisingly clean.
Rye and rich malt, with a touch of dark caramel behind that. The bitterness is moderate and clean. Just like with the aroma, I don’t get anything really for yeast.
Medium body, moderate carbonation. Smooth finish.
Would I brew this again?
YES! This is a fantastic and interesting beer from start to finish. The end product was exactly what I envisioned. Fermentation profile is wonderfully clean (or at least playing well with the malts and hops). I can’t think of anything to change.