Hood Otter Coffee Blonde Ale 
All Grain Recipe
Submitted By: Skwerlwerkz (Shared)
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| Brewer: Kelly Casteel | |
| Batch Size: 5.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 6.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 15.4 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 gal |
Harrisburg Tap Water |
Water |
1 |
| 10 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel Malt - 10L (Briess) (10.0 SRM) |
Grain |
3 |
| 0.50 oz |
Mt. Hood [6.0%] - Boil 60 min |
Hops |
4 |
| 1.50 oz |
Mt. Hood [6.0%] - Boil 5 min |
Hops |
5 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
| 1.00 oz |
Mt. Hood [6.0%] - Dry Hop 5 days |
Hops |
7 |
Taste Notes
Add 1/2 pound whole bean Ethiopian coffee on day 5 of fermentation. Day of packaging, add French press coffee with cinnamon, chocolate and chili powder added.This Recipe Has Not Been Rated
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