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This is my first attempt at trying to simulate the dark, roast flavors of a stout in a blonde base relying on secondary adjuncts.

OG: 1.062
FG: 1.010
ABV: 6.8%
SRM: 6,4

Type: All Grain
Mash: 156F 75 minutes
Batch Size: 42.00 l
Boil Size: 52.10 l
Boil Time: 60 min
End of Boil Vol: 45.31 l
Final Bottling Vol: 39.00 l


Ingredients

10.50 kg Pale Malt (2 Row) UK (3.0 SRM) 76.8 %
1.36 kg Oats, Flaked (1.0 SRM) 10.0 %
0.45 kg Barley, Flaked (1.7 SRM)3.3 %
0.23 kg Caramel/Crystal Malt - 20L (20.0 SRM) 1.7 %
0.23 kg Honey Malt (25.0 SRM 1.7 %
0.91 kg Milk Sugar (Lactose) (0.0 SRM) 6.6 %
28.35 g Magnum [14.00 %] - Boil 60.0 min 21.7 IBUs
28.35 g Hallertauer [2.00 %] - Boil 15.0 min 1.5 IBUs
28.35 g Hallertauer [2.00 %] - Boil 5.0 min 0.6 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
3.00 Items Vanilla bean - whole (Secondary 14.0 days)Halved and chopped in to 1 inch pieces soaked in vodka with the cocao nibs
350.00 g Cacao Nibs (Secondary 7.0 days)Soaked overnight in just enough vodka to cover them
100.00 g Coffee beans - whole (Secondary 5.0 days)(Guatemalan medium roast)

To repeat this recipe myself I'd use a darker roast coffee to pull more roasted flavors opposed to the lighter fruity notes that came from the Guatemalan. For those ambitious enough, try it as is than add either a splash of cold coffee or even a pinch of (cringe) instant coffee to pull to darker coffee flavor.

Enjoy and looking forward to some feedback

Cheers!

Wow!

This is a nice beer man. I could do with a little less coffee but only cause I'm not into coffee beers. It's probably the best coffee beer I've ever had.... actually it is and by far.

I like how I didn't just think "oh it's a coffee beer" it definitely can stand up as a Stout regardless of the lack of roasted grain.

Nice carbonation, small white head, low retention, flavor is slightly sweet just enough to help give a backbone to the coffee. There's a nice mouthfeel to the beer that makes it very drinkable and fulfilling and makes me want more there's almost a creaminess too it.

I do like the choice and use of hops here. A lot of people would have overdone this. You nailed that with the magnum and then the hallertauer.

As for the adjunct secondary ingredients, the only one that stands out for me is the coffee. Which is fine since the others just seem to give more dimension to that coffee flavor. If you didn't list them I would not pick them out and would have just assumed they were from the coffee. That being said I don't think you can get those from just coffee in a beer.

Thanks!


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This was a cleanly brewed beer. The aroma is of Kalhua, which I guess is obvious now that I see it has coffee in the recipe. I wonder if it could use some more biscuit-type malt to give it more dimension. Not much malt flavour or aroma could push through the coffee other than the sweetness from the crystal. Interesting beer. What yeast did you use? It seemed super clean, very low yeast character showing up. Nice job on the label too. Thanks for sharing.

I really enjoyed this. The coffee presence was obviously the dominant profile. I agree that there are probably better coffee choices than the Guatemalan. While I couldn't taste the cacao or vanilla, I could smell them as the beer warmed.

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Enjoyed this beer and my wife loved it (she took the lions share). I got lots of vanilla on the nose but she didn't.. maybe im sensitive to it. I am realizing just how different everyones palletes are during the exchange and reading comments. I guess that's the joy of homebrewing you can make a beer suited to your preference.

Nice and smooth and It did have a creaminess to it. It was fun to take a drink with my eyes closed and imagine a dark beer. It would be interesting to have this with a bold dark roast. Overall we both could have had another! Thanks

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Very interesting. The coffee was very evident, the cacao less so, and just a hint of vanilla. It certainly had a smooth stout mouth-feel, but every time I'd look at the colour my brain would tell me otherwise Thanks.

Tried this before reading the recipe and would have sworn up and down that this was a smoked beer. I was picking up smoke in the nose, and in taste. After reading the recipe I was very surprised to see that was coffee and no smoke malts.

Great brew...i enjoyed the coffee on this one

Really enjoyed this. I got coconut out of it big time. Coffee was evident, as was some slight vanilla. Missing maybe some of the roast I would look for in a stout, but that could be hard to pull off I think in a blonde. I wish I had drank it blind, just to really test perceptions.

Really enjoyed this one, I had it with a steak and it paired perfectly. I could only smell coffee but I definitely tasted the vanilla with the coffee and the malt sweetness probably from the honey and crystal malts, really evened it out. Certainly didn’t taste like 6.8% I was trying to get the last drop out of the glass haha. It certainly created a bit of sensory confusion.


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Wow! My wife and I really enjoyed this beer, the experiment was a great success.

You should share some samples with the local breweries, I'm sure many would love to take part in a collab - this style is missing from the shelves

I really liked this beer, although I can't say that it really tasted like a stout to me. The coffee came through well.

Dude, well done. A great marriage of flavors. Enjoyed it.

Thanks all! It was a fun beer and something i will likely play around with some tweaking.