Coffee beans in a blonde ale

From what I've read, a cold steep of lightly cracked light roast coffee is the way to go, as far as the coffee goes. Also I agree about ditching the maple -- not going to do anything for you. I do wish you luck, and let us know how it turns out.

To all the naysayers, No, of course it's not a blonde ale. That's just the base/color/yeast choice, and nothing more.

*Following this thread as I plan to brew a white stout in the next several months*

 

Go ahead and experiment, but the only one I've had was brewed by a very reputable commercial brewery and it sucked...lots of coffee flavor, but not melded with the blonde base very well, IMHO

 

Here's mine from a previous thread, that is somewhat similar to @DrMindbender's:

75% Marris otter, 20% flaked oats, 5% golden naked oats, 1 lb lactose to kettle with FW Hops (per 5 gallons) shooting for something around 1.075 OG, mashed around 158 F (will finish at 1.035 FG); bittered to 20 IBU. Add nibs at flameout (4oz) and 99% cacao dark chocolate (0.5 oz; I add boiling wort to mason jar with chocolate, shake and pour into fermenter with cooled wort) and carry over to fermenter for entirety of primary. 8 oz whole or coarse crushed coffee beans for 24-48 hours at kegging temps then remove coffee. 1.8-2 volumes co2 or nitro.

Darker roast beans will ensure you don't pick up any bell pepper flavors, which will show up in a pale beer with lightly roasted coffee. I typically use intelligentsia black cat for this, or a darker southern American coffee with strong chocolate and roast notes. It's done well in comps for me , but more importantly, my wife loves it.

 

So sorry I blanked on you...here you go:

Mashed around 154
8.5 lbs Marris Otter
1lb flaked wheat
1lb flaked barley
1lb C-10
1/2 lb white wheat
1 oz Galena at 60
1 oz Glacier at 15
1 oz Galena + 1 oz Glacier + 2 oz cacao nibs + 3/4 oz rough ground coffee beans at 0 for a 15 minute hopstand
10 oz cacao nibs + 2 1/2 vanilla beans in 4 oz rum tincture at dry hop/nib for 10-14 days
3 oz rough ground coffee beans cold pressed overnight and added at kegging
Safale 04
Irish moss
Yeast nutrient
Approximates...OG 1.066 FG 1.015 ABV 6.8% IBU 40 SRM 7

 

Any other tips for reachingn1.022 on Black house? Hard to believe simply mashing 158 would give such low attenuation

 

The fact that it is only 57% base malt certainly doesn't hurt! There is no trick to the brewing, but there is no harm upping the mash temperature to 160F if you are getting attenuation that is too high. Ditto to switching to something less attenuative like WLP002/WY1968, which is what I would have used if we weren't constrained.

 

Makes sense thanks man

 

Just for yucks, I entered the recipe/mash temp/time for Black House #3 into Brewcipher. (I assume this isn't the recipe that reached 1.022, but it was the one I could find.)
BrewCipher predicts a 1.066 OG would come down to 1.026 FG. And @OldSock's notes indicate he got 1.025 on that batch. So yeah, grain bill can have a big impact on attenuation.