Coffee Blonde Ale - Beer Recipe - Brewer's Friend

Coffee Blonde Ale

187 calories 17.8 g
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hof
Calories: 187 calories (Per )
Carbs: 17.8 g (Per )
Created: Thursday February 14th 2019
1.057
1.012
6.0%
16.8
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 6-Row10 lb Pale 6-Row 35 1.8 78.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.7%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 3.9%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 11.77 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 5.05 66.7%
1.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 90 min
16 qt Batch Sparge -- 160 °F 10 min
Starting Mash Thickness: 1.54 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
2.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I've had a couple of "golden stouts" that I thought were very interesting and good, so my goal was to mimic that with my own recipe. I wanted to use golden/blonde ale as a general style, though I knew this was going to fall outside of some style guidelines.

I used lactose to provide some residual sweetness (think creamer in coffee), which worked really well I think. I tasted the beer after a few days in the keg (pre- coffee addition), and it had some sweetness but not too crazy. To add coffee flavor, I got some whole beans from a semi-local roaster (Wichita Spice Merchant). I spoke with one of the roasters there and he recommended "Brazil Maniqueira" (https://www.spicemerchant.com/product/brazil-mantiqueira/). I know next to nothing about coffee, so I would recommend using something you like or, if possible, consulting your local roaster. I added 8 oz of the coffee beans to a nylon mesh bag with some glass beads (to use as an anchor), and suspended the bag inside the keg with some unwaxed/unflavored dental floss. I tasted at 2 hours and was surprised how quickly the coffee flavor came through, but it wasn't quite where I wanted it. I tasted again at 4 hours and 7 hours, at which point I decided to pull the beans. The beer is pretty light so I didn't want to overpower the beer with coffee flavor. It ended up adding the desired roastiness and complexity that I was looking for. I'm super happy with this recipe.

View Count: 1532
Brew Count: 1
Last Updated: 2019-09-10 04:12 UTC

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