Homebrew Recipe
Gnoel de Abbey Blonde Blending Beer
- Method:
- All Grain
- Style:
- Blonde Ale
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 46. Part of "Winter Warmer", Christmas Ale brew special. The Lost Abbey Brewing Co.'s Gnoel de Abbey clone is a blend of two different beers. To re-create Gnoel de Abbey at home, brew both base beer styles, then blend in a 70/30 blonde-to-stout ratio. Bottle or keg what you don't blend as standalone beers.
- Notes:
- Achieve a mash temperature of 148F and mash for at least 60 minutes or until conversion is complete. Recirculate enough wort to achieve wort clarity and set the grain bed for sparging. Target a sparge water temperature of 170F and collect 7 gallons of wort. Boil wort for 90 minutes adding hops after hot break has ensued. Add Irish moss and coriander 15 minutes before flameout. Whirlpool and chill to 56F for fermentation. Ferment at 56F until 70-75% of the attenuation is reached. Allow fermentation to free rise to 64F for diacetyl rest. After fermentation and diacetyl rest, cold condition the beer by dropping temperature from 64 to 59F on day one and 10F per day thereafter until reaching 32F. Hold for one week and ensure all yeast and trub has been removed from the beer. When both beers are ready, rack into blending vessel and marry with the imperial stout portion of the brew in a 70/30 blonde-to-stout ratio.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.048 | 1.008 | 5.2 | 4 | 26 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Malt - 2-Row | 9.75 lbs. | 96.89 |
| Notes: American 2-row pale malt | ||
| Vienna Malt | 0.3125 lbs. | 3.11 |
| Notes: Calls for 5 oz. German Vienna malt | ||
| Total: | 10.06 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bohemian Lager | Wyeast | 2124 |
| Bohemian Lager | Mangrove Jack's | M84 |
| German Lager | White Labs | WLP830 |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Coriander | 0.07 oz. | 15 minutes | Boil | Flavor |
| Notes: Freshly ground coriander, 15 minutes before flameout | ||||
| Irish Moss | 0.5 tsp. | 15 minutes | Boil | Clarifying |
| Notes: 15 minutes before flameout | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 148 | 60 | All Grain |
| Notes: Achieve a mash temperature of 148F and mash for at least 60 minutes or until conversion is complete. | ||||