Homebrew Recipe
Gnoel de Abbey Blonde Blending Beer
- Method:
- Partial Mash
- Style:
- Blonde Ale
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 4 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:
- Using a 5-gallon kettle, start by steeping only the Vienna malt addition (placed in a muslin bag) in about 1 gallon of water at 148F for 30 minutes. Remove grain bag then add more water to your boil kettle to bring it to 4 gallons. Once liquid is at or near boil, turn off the flame and slowly add half of the malt extract, stirring to avoid clumping or scorching, followed immediately after with the bittering hops. Turn flame back on, bring to boil. Boil wort for 90 minutes adding hops after hot break has ensued. Add remaining malt extract, Irish moss and coriander 15 minutes before flameout. Whirlpool and chill to 56F for fermentation and top up with water to 5 gallons before pitching yeast. 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 |
|---|---|---|
| Extra Light Dry Malt Extract | 5.25 lbs. | 94.38 |
| Vienna Malt | 0.3125 lbs. | 5.62 |
| Notes: Calls for 5 oz. German Vienna malt | ||
| Total: | 5.56 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Bohemian Lager | Mangrove Jack's | M84 |
| Bohemian Lager | Wyeast | 2124 |
| 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 | Partial Mash | 148 | 30 | Partial |
| Notes: Using a 5-gallon kettle, start by steeping only the Vienna malt addition (placed in a muslin bag) in about 1 gallon of water at 148F for 30 minutes. | ||||