GNorthside Gnome Cold IPA
So ... people tend to forget that I am not a fan of gnomes. Quite frankly, they terrify me.
It creeps me out the way these little creatures sneak around causing mischief. The way they pretend to act like real people is unnatural. Their little voices send chills down my spine. Oddly enough, leprechauns and tommyknockers don't bother me. I can't completely put my finger on what it is, but something about gnomes are completely frightening. Quite often when I see several gnomes together, I scream like a little girl.
I can't help it, they freak me out. My wife has a similar issue with spiders.
The only reason I have brewing gnomes is that my loving family gifted some to me to help me get over my (totally rational) fear of them. GNasty Gnome was the first. The thinking is that a Beer Drinking Blackhawk fan would be a natural friend for me. It wasn't long before they added GNaughty Gnome, a Bears fan.
Then ... we added a Cubs Gnome. In Summer of 2026, I realized that I had never introduced this Brewing Gnome on my blog. He had also never designed and brewed his own recipe like the other two. So, we decided to rectify this situation.
GNorthside Gnome decided he'd like to brew a Cold IPA ... an ajunct lager brewed with the hops of an IPA (Or an IPA brewed like an ajunct lager?)
Here is that recipe ...
The first batch of this beer was brewed in August of 2026.
For more information on this beer, see Sheppy's Blog: GNorthside
| GNorthside Gnome Cold IPA --- Batch 1 (396) |
| 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 | 1.056 SG | Estimated FG | 1.012 SG | ||||
| Recipe Bitterness | 57.6 IBUs (Rager) | Alcohol by Volume | 5.9 % | ||||
| BU : GU | 1.027 | ||||||
| Recipe Color | 3.9 SRM |
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| Measured OG: | 1.056 | Measured FG: | |||||
| ADF: | Measured ABV: |
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 | 84.6 % | 0.86 gal |
| 2 lbs | Jasmine Rice (1.0 SRM) | Grain | 6 | 15.4 % | 0.16 gal |
| 1.000 oz | CTZ [14.90 %] - Boil 25.0 min | Hop | 7 | 16.7 IBUs | - |
| 1.000 oz | Eclipse [17.60 %] - Boil 15.0 min | Hop | 8 | 13.0 IBUs | - |
| 2.000 oz | Azacca [11.20 %] - Boil 5.0 min | Hop | 9 | 10.4 IBUs | - |
| 2.000 oz | Mosaic (HBC 369) [12.20 %] - Boil 5.0 min | Hop | 10 | 11.3 IBUs | - |
| 1.000 oz | Citra [13.20 %] - Boil 5.0 min | Hop | 11 | 6.1 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 30.21 qt of water at 157.5 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
After treating water, pull about 3/4 of a gallon into a kettle. Cook rice for 15 to 20 minutes. Add rice and grains to mash tun.
Mash overnight if desired.
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
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.051 SG) | Pre-boil Vol | (6.60 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
8/13/2026 Picking up malt and yeast today. Brew this weekend?
8/23/2026 Brew day today went well. Sort of a late start, though. Mash through church. Didn't have yeast pitched until 12:15 or so. Pre-boil gravity a bit low, so I added some table sugar to bring up the gravity. LOTS of hops. Used pond pump to get to just under 60. Hoping to see bubbling a little quicker since the temperature is a bit higher than my typical lager start. OG right on target 1.056
8/24/2026 Saw some bubbling last night and it is going great now. Tilt says 1.052 at 60.
8/25/2026 Dry hop #1 today. 1oz each of Azacca, Citra, and Mosaic. I threw them in "naked". Tilt was at 1.037 and 61 degrees. I'll be dry-hopping in the keg also, but that is still a couple weeks away.
8/26/2026 Still bubbling. Bumped up the temp a little. Tilt says 1.015 at 63. Love the hop aroma out of the air lock. It will be interesting to see what kind of yield I get on this beer with all the hop matter taking up room.
8/28/2026 Unplugging the cooling pump. Tilt says 1.008 at 64.