Gnomes in The Abbey Brown Ale 5 Gallon
Be careful of these Gnomes. These are not the kind to steal your socks, but the kind that will make you party till the break of dawn. After one sip of this surprising smooth, yet strong beer you will be transported into another dimension where Gnomes rule the world. Were time moves slow but the beer goes fast. The more you drink of this brew, the more you might start to look like a Gnome in the mirror. Don't say we did not warn you.
WHAT YOU GET
1 Can of Coopers Canadian Blonde HME
1 Can of Coopers Light Malt
1 Can of Coopers Dark Malt
2 Packets of BrewMax Booster
1 Packet of BrewMax LME Pale
2 Packets of Crystal 60 Malt
2 Packets of Vienna Malt
1 Packet of Honey Malt
2 Packets of Chocoalte Male
2 Packets of Oak Chips
1 Packet of T-58 Ale Yeast
6 Muslin Hop Sacks
2 Packets of No-Rinse Cleanser
1/2 teaspoon crushed coriander seeds
2oz dark roasted cracked coffee beans
Enough whiskey to cover the woodchips and coffee beans in a small jar
FOR FANS OF
Lost Abbey Brewery Gnoel De Abbey
Original Gravity: 1.091
Final Gravity: 1.027
SRM: (Color): 27
IBU: (Bitterness): 40
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans & LME in hot tap water.
2. Add 16 cups of water to your 2 gallon or larger boiling pot. Add the packets of booster into this water while cool and stir to dissolve. Next, add ALL of the packets of grain between 4 of the of the muslin sacks and tie them closed so that the grain has room to flow freely within the sacks, and set it aside.
3. Next, heat the pot of Booster water to a temperature range of 155-165 degrees F and hold this temperature. Next, place the grain sacks into the hot Booster water and allow it to steep, holding the temperature at 155-160 for 30 minutes.
4. While the grain is steeping, measure out .5 teaspoons of coriander seeds and roughly crack and crush them. Next, Add the packets of Northern brewer hops to the muslin sack and add the coriander seeds in with the hops. Tie the sack closed so that the hops have room to expand within the sack. Set aside.
5. Once the grain water has finished steeping for 30 minutes, turn off the heat and carefully lift the grain sacks out of the pot and place them in a colander to drain, while allowing the runoff to flow back into the pot. Do not squeeze. Rinse the grains with 2 cups of hot water (around 160 degrees) and continue to let the excess liquid run back into your pot. Discard grain bags.
6. Open the packet of LME and add it to your grain/booster water and stir gently until combined. Once combined, return the pot to heat and bring the mixture to a low rolling boil. Once boiling, add the hopsack containing the Northern brewer hops and coriander and allow it to boil for 10 minutes. Once 10 minutes has passed remove the pot from heat.
7. Open the 3 cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
8. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
9. Remove the hop sack, then pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-liters by adding more cold water.
10. Stir your wort mixture vigorously with your sanitized spoon or whisk.
11. Sprinkle the T-58 Dry Ale yeast packet into the fermenter, and place on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.
STEP 3: Adding Extras
Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.
1. On day 13 of fermentation, add the cracked coffee beans and oak chips to a small bowl or jar and pour just enough whiskey over the top to cover the solids. Cover this and leave it to soak overnight.
2. On day 14, sanitize your hopsack by boiling it in water for 5 minutes, then add the oak chips and coffee beans into the hop sack and carefully add them to the fermenter, along with any extra liquor left in your soaking container.
STEP 4: BOTTLING & CARBONATING
After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer