- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- American Ale
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.046
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 60
- Color
- 3.4
- Primary Fermentation (# of Days & Temp)
- 7 days 65*
- Secondary Fermentation (# of Days & Temp)
- 14 days 65*
- Tasting Notes
- Very light with large forward vanilla coffee nose and very smooth
coffee bean blond
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 25 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.043 Plato: 10.77
Anticipated SRM: 3.4
Anticipated IBU: 60.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.1 0.50 lbs. Wheat Malt America 1.038 2
93.8 15.00 lbs. Pale Malt(2-row) America 1.036 2
3.1 0.50 lbs. CaraPilsner France 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Whole 15.00 50.4 60 min.
1.00 oz. Simcoe Pellet 12.00 9.9 20 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
3.00 Oz French Vanilla Coffee Whole Be Coffee 4 Days(fermenter)
Yeast
-----
US-05
White Labs WLP001 California Ale
Notes
3oz of whole vanilla coffee bean to secondary per 5 gallons 4 days.
------------------------------------------------------------------------------------
Well I made this recipe up because I wanted a nice light blonde with a coffee flavor for a summer brew. The very unique quality of this beer is it taste like coffee but is still blonde in color. This is why I choose to just add whole beans to the secondary. I would recommend using a 1 gallon paint stainer so you can pull the beans out after 4-5 days. I really don't think you will get much more off of the beans after 4 days or so but bitterness.
I brew 10 gallons but have 6 gallon fermentors. So I did 5 gallons with beans and 5 gallons without beans. I have the coffee bean one on tap right now and I am very impressed. The beer has a very large vanilla coffee forward nose. The taste is not overpowering on the coffee but balanced well with the blonde beer making it very smooth. You know there is coffee in there but balanced.
I tried the blonde without coffee when I keged it and I was very impressed with the tropical notes. I am sure it is from the hops I selected. It is not a heavily hopped beer because I was making a blonde not a pale. However, this may be the best flavored straight blonde I've tasted. Can't wait to get this one chilled and on tap.
Back to the coffee. This one is so well balanced with the coffee and malt it pretty much hides the tropical notes I get from the one without the coffee. These are both going to be great.
If you happen to brew please let me know your thoughts on this beer.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 25 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.043 Plato: 10.77
Anticipated SRM: 3.4
Anticipated IBU: 60.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.1 0.50 lbs. Wheat Malt America 1.038 2
93.8 15.00 lbs. Pale Malt(2-row) America 1.036 2
3.1 0.50 lbs. CaraPilsner France 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Whole 15.00 50.4 60 min.
1.00 oz. Simcoe Pellet 12.00 9.9 20 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
3.00 Oz French Vanilla Coffee Whole Be Coffee 4 Days(fermenter)
Yeast
-----
US-05
White Labs WLP001 California Ale
Notes
3oz of whole vanilla coffee bean to secondary per 5 gallons 4 days.
------------------------------------------------------------------------------------
Well I made this recipe up because I wanted a nice light blonde with a coffee flavor for a summer brew. The very unique quality of this beer is it taste like coffee but is still blonde in color. This is why I choose to just add whole beans to the secondary. I would recommend using a 1 gallon paint stainer so you can pull the beans out after 4-5 days. I really don't think you will get much more off of the beans after 4 days or so but bitterness.
I brew 10 gallons but have 6 gallon fermentors. So I did 5 gallons with beans and 5 gallons without beans. I have the coffee bean one on tap right now and I am very impressed. The beer has a very large vanilla coffee forward nose. The taste is not overpowering on the coffee but balanced well with the blonde beer making it very smooth. You know there is coffee in there but balanced.
I tried the blonde without coffee when I keged it and I was very impressed with the tropical notes. I am sure it is from the hops I selected. It is not a heavily hopped beer because I was making a blonde not a pale. However, this may be the best flavored straight blonde I've tasted. Can't wait to get this one chilled and on tap.
Back to the coffee. This one is so well balanced with the coffee and malt it pretty much hides the tropical notes I get from the one without the coffee. These are both going to be great.
If you happen to brew please let me know your thoughts on this beer.