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)
- 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.
- 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!