Amarillo Coffee Blonde

I recently started brewing again after a several month hiatus, largely inspired by the kegerator (keezer, actually), that Rachel and I have been slowly assembling. In an effort to look for new things to make and desperately wanting to fill 5 kegs worth of beer, I stumbled across the Mad Fermentationist’s recipe for a Blonde Ale on Coffee Beans.

I wanted, like usual, to adopt and modify it to make it somewhat my own, so I simplified the grain bill by tossing out the oats and going with a lighter crystal malt. I also have a lot of Amarillo lying around, and it’s a really nice hop with a profile (quite floral, tropical, citrus) that should mesh nicely with a lightly roasted coffee from Stumptown: Ethiopia Duromina described as having notes of lemonade, hops(!), and peach.

I fermented this with an English ale yeast (S-04), but did so at a pretty low temp (62-63 for most of the time, rising to 68 at the end of active fermentation) to keep it a bit cleaner.

I racked it to the keg this weekend and it’s been on the beans (2.2oz) for 36h. I took a sample last night that was very nice, pretty clear coffee flavor with a reserved aroma. I’ll pull the beans tonight (~48h) and start carbing – looking forward to this one!

Recipe here:

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 4.8 SRM
Estimated IBU: 24.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         1        52.6 %        
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        42.1 %        
8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         3        5.3 %         
0.50 oz               Amarillo Gold [9.30 %] - Boil 30.0 min   Hop           4        12.7 IBUs     
1.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        5        -             
1.00 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         6        -             
0.50 oz               Amarillo Gold [9.30 %] - Boil 7.0 min    Hop           7        4.5 IBUs      
1.00 oz               Amarillo Gold [10.70 %] - Steep/Whirlpoo Hop           8        6.9 IBUs      
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         9        -             
2.20 oz               Ethiopia Duromina (stumptown) (Primary 1 Spice         10       -             
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9 lbs 8.0 oz
----------------------------
Name                   Description                                              Step Temperat Step Time     
Mash In                Add 19.00 qt of water at 162.6 F                         155.0 F       60 min        

Sparge: Fly sparge with 3.84 gal water at 168.0 F
Notes:
------
mashed in at 152, ~20-30s direct fire to get to 156. 

left several hours at 68F to get fermentation bucket and run other errands.
brewed on 10-26-14

Update: Tasting notes here: https://odetozymase.wordpress.com/2014/12/15/tasting-notes-amarillo-coffee-blonde/

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