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Quasar Blonde Coffee Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 67% (brew house)
Rating:

4.00 (1 Review)

Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Saturday February 2nd 2019

Original Gravity:

1.076

Final Gravity:

1.018

ABV (standard):

7.6%

IBU (tinseth):

52.9

SRM (morey):

8.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale	38	3.75	80.6%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	6%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	6%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6%
4 oz	American - Smoked Malt4 oz Smoked Malt	37	5	1.5%
16.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Jarrylo1 oz Jarrylo Hops	Pellet	14.2	Boil	60 min	45.03	50%
0.50 oz	Perle0.5 oz Perle Hops	Pellet	8.2	Boil	20 min	7.87	25%
0.50 oz	Cluster0.5 oz Cluster Hops	Pellet	6.5	Boil	0 min		25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Jarrylo (Pellet)	45.03	50%
0.50 oz	Perle (Pellet)	7.87	25%
0.50 oz	Cluster (Pellet)		25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal		Decoction	--	152 °F	60 min
2.5 gal		Fly Sparge	--	170 °F	5 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
16 oz	Coffee whole beans		Flavor	Secondary	3 days

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Notes

A recipe created with inspiration from other golden/blonde stouts. At the heart of this lightly colored stout lies an inviting coffee flavor, much like the black hole at the center of a bright quasar.

The cofffee beans are added after primary fermentation is complete. They should be added immediately after home roasting is finished, if possible, and left to float on top of the secondary vessel as whole beans. Leaving as whole beans imparts very little, if any, color. If you try different hops or roasts of coffee and have a good result, please leave a comment to share!

Last Updated and Sharing

952

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Brews

Public: Yup, Shared
Last Updated: 2019-04-03 15:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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St. A-Paul-O • 04/03/2019 at 03:27pm

4 of 5

Not the best beer Iâ€™ve brewed, but decent. Iâ€™d recommend roasting the coffee beans (or buying) to dark roast, and toss them into secondary for 2-3 days. It lets more of the beer flavor come through after a strong coffee note. Light roast didnâ€™t work out the best.

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