GNorthside Gnome Cold IPA
Summer of 2026, I realized that I had never named one of my gnomes.
| GNorthside Gnome Cold IPA --- Batch 1 (394) |
| Style | Specialty IPA | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.60 gal | |||
| Brewhouse Efficiency | 65.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.060 SG | Estimated FG | 1.012 SG | ||||
| Recipe Bitterness | 51.0 IBUs (Rager) | Alcohol by Volume | 6.3 % | ||||
| BU : GU | 0.853 | ||||||
| Recipe Color | 4.0 SRM |
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| Measured OG: | Measured FG: | ||||||
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Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.63 gal | Denver, Colorado | Water | 1 | - | - |
| 6.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
| 2.00 g | Calcium Chloride (Mash) | Water Agent | 3 | - | - |
| 2.00 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
| 11 lbs | Base Malt 2 Row (Proximity) (2.0 SRM) | Grain | 5 | 78.6 % | 0.86 gal |
| 3 lbs | Jasmine Rice (1.0 SRM) | Grain | 6 | 21.4 % | 0.23 gal |
| 1.000 oz | CTZ [14.90 %] - Boil 25.0 min | Hop | 7 | 16.4 IBUs | - |
| 1.000 oz | Eclipse [17.60 %] - Boil 15.0 min | Hop | 8 | 12.8 IBUs | - |
| 2.000 oz | Azacca [11.20 %] - Boil 5.0 min | Hop | 9 | 10.2 IBUs | - |
| 1.000 oz | Citra [13.20 %] - Boil 5.0 min | Hop | 10 | 6.0 IBUs | - |
| 1.000 oz | Mosaic (HBC 369) [12.20 %] - Boil 5.0 min | Hop | 11 | 5.6 IBUs | - |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 12 | - | - |
| 1.000 oz | Azacca [11.20 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 13 | 0.0 IBUs | - |
| 1.000 oz | Citra [13.20 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 14 | 0.0 IBUs | - |
| 1.000 oz | Mosaic (HBC 369) [12.20 %] - 1.0 Days Into Primary for 3.0 Days | Hop | 15 | 0.0 IBUs | - |
| 1.000 oz | Azacca [11.20 %] - 0.0 Days Before Bottling for 5.0 Days | Hop | 16 | 0.0 IBUs | - |
| 0.500 oz | Citra [13.20 %] - 0.0 Days Before Bottling for 5.0 Days | Hop | 17 | 0.0 IBUs | - |
| 0.500 oz | Mosaic (HBC 369) [12.20 %] - 0.0 Days Before Bottling for 5.0 Days | Hop | 18 | 0.0 IBUs | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 30.50 qt of water at 157.8 F | 150.0 F | 240 min |
If steeping, remove grains, and prepare to boil wort
Recipe Notes
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=99,Mg=8,Na=21,SO4=167,Cl=57,HCO3=104
Acid to bring water pH to around 5.3
Mash overnight.
In the morning, start recirculating while heating mash up to 160ish.
Drain mash and continue to heat to boil.
Add boil ingredients as specified
Cool wort to as close to 60F as possible.
Ferment around 60 for a few days and then let rise to ambient.
Add first round of hops in hop bags 24hours into fermentation.
Ferment 1 week. Keg with the rest of the dry hops in a hop sleeve.
Force carbonate to taste.
Enjoy!
Brewing Record
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| Pre-boil OG | (1.054 SG) | Pre-boil Vol | (6.60 gal) | |||
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