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Blonde Stout

244 calories 29 carbs
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Matt Liddy
Calories: 244 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created Wednesday November 8th 2017
1.073
1.023
6.52%
30.29
7.88
5.71
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 77.2%
1.5 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 5.5%
6 oz American - Caramel / Crystal 20L6 oz Caramel / Crystal 20L 35 20 2.1%
4 oz American - Victory4 oz Victory 34 28 1.4%
18.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.6 Boil 60 min 30.29 100%
 
Mash Guidelines
Amount Description Type Temp Time
5.35 gal Strike 154 °F 50 min
4.46 gal Sparge 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
6 oz Cocao Nibs Flavor Secondary 5 days
1 each Vanilla Bean Flavor Secondary 5 days
4 oz Cold Steeped Coffee Flavor Kegging 0 min.
0.5 each Whirlfloc Fining Boil 10 min.
0.5 oz Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 327 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.31 41.2  
Strike water volume at mash thickness of 1.25 qt/lb 5.35 21.4  
Remaining sparge water volume 4.96 19.8  
Grain absorption losses -2.14 -8.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.92 31.7  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6.5 26  
Hops absorption losses -0.03 -0.1  
Estimated amount in fermentor 6.47 25.9  
Total: 10.31 41.2
 
Notes

Use dark roast coffee to avoid green pepper notes with a lighter color beer.

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  • Last Updated: 2019-12-22 17:09 UTC