soak them and the vanilla beans in a decent bourbon, it adds a nice flavor.
coffee bean blond
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 25 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.043 Plato: 10.77
Anticipated SRM: 3.4
Anticipated IBU: 60.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.1 0.50 lbs. Wheat Malt America 1.038 2
93.8 15.00 lbs. Pale Malt(2-row) America 1.036 2
3.1 0.50 lbs. CaraPilsner France 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Whole 15.00 50.4 60 min.
1.00 oz. Simcoe Pellet 12.00 9.9 20 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
3.00 Oz French Vanilla Coffee Whole Be Coffee 4 Days(fermenter)
Yeast
-----
US-05
White Labs WLP001 California Ale
Notes
3oz of whole vanilla coffee bean to secondary per 5 gallons 4 days.
------------------------------------------------------------------------------------
Well I made this recipe up because I wanted a nice light blonde with a coffee flavor for a summer brew. The very unique quality of this beer is it taste like coffee but is still blonde in color. This is why I choose to just add whole beans to the secondary. I would recommend using a 1 gallon paint stainer so you can pull the beans out after 4-5 days. I really don't think you will get much more off of the beans after 4 days or so but bitterness.
I brew 10 gallons but have 6 gallon fermentors. So I did 5 gallons with beans and 5 gallons without beans. I have the coffee bean one on tap right now and I am very impressed. The beer has a very large vanilla coffee forward nose. The taste is not overpowering on the coffee but balanced well with the blonde beer making it very smooth. You know there is coffee in there but balanced.
I tried the blonde without coffee when I keged it and I was very impressed with the tropical notes. I am sure it is from the hops I selected. It is not a heavily hopped beer because I was making a blonde not a pale. However, this may be the best flavored straight blonde I've tasted. Can't wait to get this one chilled and on tap.
Back to the coffee. This one is so well balanced with the coffee and malt it pretty much hides the tropical notes I get from the one without the coffee. These are both going to be great.
If you happen to brew please let me know your thoughts on this beer.
Just a heads up to everyone who's still following this thread. I used the info from some posts here and did something a bit on my own, and it came out FANTASTIC! One of the easiest beers to make, and one of my biggest hits yet. I partial mash, so you can scale up for AG by subbing my Pilsen DME with Pilsner malts.
Vanilla Coffee Blonde
5.25 Gallons
4lbs Pilsen DME
1.5lbs Wheat
1lb Pale 2-row
0.5lb Carapils
1oz Willamette @ 60mins
0.5oz Simcoe @ 15 mins
1tsp Irish Moss @ 15 mins (or fine with gelatin during kegging)
2oz WHOLE BEAN Coffee
2 Fresh Vanilla beans
Safale US-05
I mashed at 150F for 60mins to get a thinner body. 4 gallon boil.
After fermentation died down significantly, I cold crashed it at 38 degrees and added the whole coffee beans and vanilla beans into the primary.
Taste everyday until you believe the coffee/vanilla have imparted a strong enough flavor. For me, it was just 2 days! Remember blonde ales are SUPER delicate and will take to just about anything you put in there.
OG - 1.048
FG - 1.008
ABV: 5.22%
IBU: 23
SRM: 3
Just a heads up to everyone who's still following this thread. I used the info from some posts here and did something a bit on my own, and it came out FANTASTIC! One of the easiest beers to make, and one of my biggest hits yet. I partial mash, so you can scale up for AG by subbing my Pilsen DME with Pilsner malts.
Vanilla Coffee Blonde
5.25 Gallons
4lbs Pilsen DME
1.5lbs Wheat
1lb Pale 2-row
0.5lb Carapils
1oz Willamette @ 60mins
0.5oz Simcoe @ 15 mins
1tsp Irish Moss @ 15 mins (or fine with gelatin during kegging)
2oz WHOLE BEAN Coffee
2 Fresh Vanilla beans
Safale US-05
I mashed at 150F for 60mins to get a thinner body. 4 gallon boil.
After fermentation died down significantly, I cold crashed it at 38 degrees and added the whole coffee beans and vanilla beans into the primary.
Taste everyday until you believe the coffee/vanilla have imparted a strong enough flavor. For me, it was just 2 days! Remember blonde ales are SUPER delicate and will take to just about anything you put in there.
OG - 1.048
FG - 1.008
ABV: 5.22%
IBU: 23
SRM: 3
I ran the numbers in Brewers friend recipe builder and they seem off from yours:
1.039 OG
1.008 FG
4.07% ABV
What am I missing?
Thanks!
Bring back an old thread back to the top. Anyone do this one? I just started brewing again after a long amount of time off. My wife wants me to make this again.
Looks good, I may have to brew this in the future. As an aside I brewed a vanilla/caramel flavored coffee stout a couple years ago, and for the coffee flavor I took whole, flavored beans, put them in a baggie and smacked them with a hammer just hard enough to break the beans into large chunks. I put those into a sanitized hop sack and whirlpooled them post-boil at around 175° for 15 minutes. Then cooled to pitching temperature. Primary for 3 weeks, no secondary. The last bottle was opened at 6 months and still had a nice coffee flavor.
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