Blonde Stout - Beer Recipe - Brewer's Friend

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Blonde Stout

245 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Matt Liddy
Calories: 245 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Wednesday November 8th 2017
1.073
1.023
6.5%
30.3
7.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 77.2%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.5%
6 oz American - Caramel / Crystal 20L6 oz Caramel / Crystal 20L 35 20 2.1%
4 oz American - Victory4 oz Victory 34 28 1.4%
18.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.6 Boil 60 min 30.29 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocao Nibs Flavor Secondary 5 days
1 each Vanilla Bean Flavor Secondary 5 days
4 oz Cold Steeped Coffee Flavor Kegging 0 min.
0.50 each Whirlfloc Fining Boil 10 min.
0.50 oz Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.35 gal Strike 172 °F 154 °F 50 min
4.46 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.35 21.4  
Mash volume with grains 6.72 26.9  
Grain absorption losses -2.14 -8.6  
Remaining sparge water volume 5.04 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.95 g | 31.8 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.39 41.6
Equipment Profile Used: System Default
 
Notes

Use dark roast coffee to avoid green pepper notes with a lighter color beer.

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  • Last Updated: 2019-12-22 17:09 UTC