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Blonde Stout

277.5 calories 30.11 g 12 oz
Beer Stats
Method: Partial Mash
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday February 28th 2014
1.083
1.023
7.86%
36.39
6.53
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Liquid Malt Extract - Light7.5 lb Liquid Malt Extract - Light 35 4 53.6%
2 lb American - White Wheat2 lb White Wheat 40 2.8 14.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.1%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 7.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 3.6%
14 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 29.22 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.35 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.82 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 gal mash grains in brewpot -- 152 °F 60 min
0.5 gal Sparge grains in brewpot (leave oats behind), boil oats 20 min, remove oats (no sparge), boil, add all malts, top up to 3.5 gal, boil, start hop schedule. -- 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (optional) Fining Secondary --
2 oz Cocoa Nibs (1/2 cup in secondary) Flavor Secondary --
1 each Vanilla Bean Flavor Secondary --
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 312 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Use filtered water and adjust water profile with salts to match above (Dublin Water)
Mash Chemistry and Brewing Water Calculator
 
Notes

Based on a beer I had at Renegade Brewing in Denver, Colorado called "White Queen". I adjusted the recipe slightly to give the beer more "mouthfeel" and also to match the style profile of a Stout (other than the SRM). I reduced the amount of Crystal to really "blonde" up the beer, and boosted the gravity.

After removing the grains, leave the oats in the mash and bring to a boil and boil for 20 minutes, remove and do not squeeze or rinse the oats. Now add your malts and bring to a boil, stirring constantly..then begin hop schedule.

I will use 1/2 cup cocoa nibs in secondary, and am guessing that this is around 4 oz. Next time I brew, I will weigh the nibs and adjust the recipe in ounces.

Primary ferment for 7 days, rack onto cocoa nibs in secondary and leave 14 days. Add Gelatin 3 days prior to bottling and cold crash in fridge to clarify beer. (optional step, but really eliminates "chill haze")

Bottle and leave at room temp for 21 days. Chill for 3 days and enjoy.

Will be like an Oatmeal Stout, without the darkness and bitterness, but with great mouthfeel, body, and maltiness of a Stout.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-27 12:47 UTC
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[email protected] 05/10/2015 at 07:22pm
Just FYI, 1/2 cup of nibs is around 2oz


HG Brewing 08/22/2016 at 07:13pm
For those who have brewed this...how did it turn out?


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