Julie's Blonde Ale (Vanilla-Coffee Blonde) - Beer Recipe - Brewer's Friend

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Julie's Blonde Ale (Vanilla-Coffee Blonde)

163 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jake
Rating:
4.00 (1 Review)

Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Sunday November 27th 2016
1.049
1.015
4.5%
22.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 45.6%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 5.1%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) 41 1 3.8%
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 45.6%
9.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 13 Boil 50 min 22.85 25%
1 oz Cascade1 oz Cascade Hops Pellet 8.4 Boil 0 min 50%
0.50 oz Citra0.5 oz Citra Hops Pellet 13 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla bean Spice Primary 2 days
3.80 oz whole coffee beans Spice Primary 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Karnoswski Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 11 10 112 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.1 gal Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.17 g | 20.7 qt) 5.35 21.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Mash in with with 3.6 gallons and add mineral adjustments to mash water (3 g calcium chloride and 1.5 epsom salts). Mash at 154 for 60 minutes. Batch sparge with 5.25 gallons (4.3 grams calcium chloride and 2.1 grams epsom salts) at 185 for 30 minutes. Collect around 7.25 Gallons in Kettle and boil for 60 minutes. Add hops accordingly. Add whirlfloc and wyeast yeast nurtient at 10 minutes left. Chill to 70 with chiller, put in kegerator and chill to 64-66. Oxygenate and pitch yeast and place in water bath to hold temp around 66-68. Wait about 10-14 days (but as little as 7 is OK).

Add 2 split vanilla beans and 3.8 oz organic coffee beans for 36 hours directly to fermentor.

Rack to keg and carbonate to 2.8 volumes.

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  • Last Updated: 2017-05-02 17:55 UTC