Coffee Blond - Beer Recipe - Brewer's Friend

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Coffee Blond

143 calories 12.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.03 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 97%
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Wednesday April 10th 2024
1.044
1.008
4.7%
17.8
5.0
n/a
1.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Pale Ale Malt 2-Row1 lb Pale Ale Malt 2-Row 36.8 3.5 12.2%
6 lb Rahr - Standard 2-Row6 lb Standard 2-Row 36.8 1.8 73.3%
1 lb Simpsons - Maris Otter Pale1 lb Maris Otter Pale $ 0.00 / lb
$ 0.00 		38 3.75 12.2%
3 oz Briess - Caramel Malt - 60L3 oz Caramel Malt - 60L 35.4 60 2.3%
8.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops $ 1.44 / oz
$ 0.72 		Pellet 6.2 Boil 60 min 12.89 66.7%
0.25 oz Yakima Valley Hops - Citra0.25 oz Citra Hops $ 1.44 / oz
$ 0.36 		Pellet 13.1 Boil 10 min 4.94 33.3%
0.75 oz / $ 1.08
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient Water Agt Mash --
3.50 oz Coffee Beans Flavor Secondary 5 days
1 tbsp Irish Moss Water Agt Mash 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.8 g | 31.2 qt) 7.3 29.2  
Mash volume with grains (equipment estimates 8.46 g | 33.8 qt) 7.96 31.8  
Grain absorption losses -1.02 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.03 24.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.3 29.2
Equipment Profile Used: System Default
 
Notes

Note, when adding coffee to secondary very lightly crush it to increase contact. Leave the coffee in for 24-48 hours tasting at 24 hours and every few hours after until desired flavor is reached.

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  • Last Updated: 2024-04-10 03:21 UTC