7-14-17 Blonde half coffee

All Grain Recipe

Submitted By: milldoggy (Shared)
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Batch Size: 12.00 galStyle: American Amber Ale (6B)
Boil Size: 13.25 galStyle Guide: BJCP 1999
Color: 5.4 SRMEquipment: EHerms
Bitterness: 31.7 IBUsBoil Time: 60 min
Est OG: 1.052 (12.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 5.98 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
10.00 oz Acid Malt (3.0 SRM) Grain 2
9 lbs 4.00 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 3
8.00 oz Honey Malt (25.0 SRM) Grain 4
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5
1 lbs Wheat, Flaked (1.6 SRM) Grain 6
1.00 oz Pilgrim [9.0%] - First Wort Hops 7
6 lbs 12.00 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 8
1.00 oz Pilgrim [9.0%] - Boil 10 min Hops 9
2.00 oz Pilgrim [9.0%] - Steep 30 min Hops 10

Notes

Used F1 yeast. Mash 152 Split half with 5 oz Sumatra BJ's whole bean 2 vanilla beans, split and scrapped 2 oz cocoa nibs 4 oz latose Dry hopped for 4.5 days

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