Blonde Coffee Stout (14 gal) - Recipe

Blonde Coffee Stout (14 gal) (1 ratings)

Brewer: D. Bisson
Batch Size: 14.00 gal	Style: Blonde Ale (18A)
Boil Size: 16.34 gal	Style Guide: BJCP 2015
Color: 4.8 SRM	Equipment: Pot 16 Gal & 42 qt Cooler - All Grain
Bitterness: 11.4 IBUs	Boil Time: 60 min
Est OG: 1.047 (11.7° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Two Stage
ABV: 4.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20.00 gal	Laurel, MD (WSSC Patuxent)	Water	1
4.00 tbsp	Chalk (Mash 60 min)	Misc	2
1.00 tbsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.50 tbsp	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
17 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
3 lbs	Smoked Malt - (3.0 SRM)	Grain	6
2 lbs	Barley, Flaked (1.7 SRM)	Grain	7
2 lbs	Oats, Flaked (1.0 SRM)	Grain	8
1 lbs 8.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	9
1.00 oz	Columbia [5.5%] - Boil 60 min	Hops	10
0.50 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	11
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
0.50 oz	Goldings, East Kent [5.0%] - Boil 5 min	Hops	13
8.00 oz	Malto-Dextrine (Boil 5 min)	Misc	14
2.0 pkgs	Northwest Ale (Wyeast Labs #1332)	Yeast	15
12.00 oz	Coffee Beans (Secondary 7 days)	Misc	16
8.00 oz	Cacao Nibs (Secondary 7 days)	Misc	17