Blonde split batch

187 calories 21.5 g
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Hof
Calories: 187 calories (Per )
Carbs: 21.5 g (Per )
Created Thursday January 9th 2020
Amount Fermentable Cost PPG °L Bill %
2.75 lb Flaked Oats2.75 lb Flaked Oats 33 2.2 16.3%
0.36 lb Lactose (Milk Sugar)0.36 lb Lactose (Milk Sugar) 41 1 2.1%
0.15 lb Briess - Caramel Malt - 40L0.15 lb Caramel Malt - 40L 1.76 / lb
35.4 40 0.9%
0.60 lb American - Caramel / Crystal 10L0.6 lb Caramel / Crystal 10L 35 10 3.6%
13 lb Rahr - US - Rahr - Pale 2-row13 lb US - Rahr - Pale 2-row 1.10 / lb
36.8 1.8 77.1%
16.86 lbs / 14.51
Amount Variety Cost Type AA Use Time IBU Bill %
1.45 oz Fuggles1.45 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.88 57.1%
1.09 oz Cascade1.09 oz Cascade Hops Pellet 7 Boil 5 min 3.7 42.9%
2.54 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.1 qt Infusion -- 152 °F 90 min
17.5 qt Batch Sparge -- 160 °F 10 min
Starting Mash Thickness: 1.54 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
11.64 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5.82 g Epsom Salt Water Agt Mash 0 min.
4.36 g Gypsum Water Agt Mash 0 min.
3.64 ml Lactic acid Water Agt Mash 0 min.
Imperial Yeast - A10 Darkness
1.45 Each
11.99 / each
Attenuation (avg):
Optimum Temp:
62 - 72 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
17.39 Yeast Pitch Rate and Starter Calculator
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

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" ( 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.

This beer is iteration #2, substituting Golden Promise for the 6-row used previously because that's what I had on hand. The beer tasted quite similar to the first version, giving me some confidence that I can swap out base malts in this beer with something "close enough" and get the desired result.

View Count: 274
Brew Count: 1
Last Updated: 2023-04-02 16:12 UTC

Home Brewing Software Calculators
View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!