| Amount | Fermentable | % |
|---|---|---|
| 11.93 pounds | Belgian Plisen Malt | 72.6% |
| 1.50 pounds | Munich II (Weyermann) | 9.1% |
| 0.75 pounds | Special B Malt | 4.6% |
| 0.50 pounds | Wheat Malt, Dark (Weyermann) | 3% |
| 0.50 pounds | Vienna Malt | 3% |
| 0.25 pounds | Carafa III (Weyermann) | 1.5% |
| 0.50 pounds | Sucrose (Table Sugar) | 3% |
| 0.50 pounds | Candi Sugar, Dark | 3% |
| 16.43 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.60 ounces | Magnum | 60 minutes | Boil | 12.0% | ||
| 0.50 ounces | Saaz | 20 minutes | Boil | Leaf | 3.5% | |
| 1.10 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Gnome Ale | Inland Island | INIS-222 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Added 4 oz heavy toast American Oak chips that were soaked in rum for 4 weeks. Aged on oak in keg for 4 weeks. Added full volume (200 ml) of reserved rum to keg at the end of the fourth week. Oak, rum, and Belgian beer characteristics melded quite well.