What you are trying to achieve with this beer is to mimic the mouthfeel and flavours of a stout, but in a beer of around 16 EBC, meaning it's the colour of a blonde. This achieved by the carefully selected malts and the addition of cocoa nibs and coffee at flameout to bring flavour but not the colour.
Water: Finest water you can source. If you are using municipal water which has been chlorinated, you will have much better results if you are able to filter out the chlorine (using an active carbon / charcoal filter). Boil water for 20 mins to remove chlorine if you do not have a filter.
Malt Bill: This malt bill is nice and complex for layers of flavour and aroma.
Malt / Adjunct
Bestmalz Pilsen Malt
6.3 Kg (62.7%)
2 Kg (19.9%)
Briess Oats flaked
1.5 Kg (14.9%)
Weyermann Caramunich I
Hops Bill: The Fuggle hop is a go-to hop with stouts, so it makes up the flavour / aroma addition of this recipe.
Weight % alpha
Aroma and Flavour
Fermentis S04 x 2
This is an English strain yeast used in conventional stout recipes.
Add your malts (excluding the adjuncts) to the mash at 69C.
Mash for 60mins.
Remove grains and sparge to volume.
Bring to a boil.
Add Magnum hops at start of boil.
Boil for 50mins and add Fuggle hops.
Boil for 10mins and turn off heat.
Add 30g cocoa nibs and 30g coffee to the wort and start to cool.
Cool to 24C and pitch yeast.
Pitching the Yeast and fermentation: Ferment at 20C for 14 days. Transfer to secondary and add 70g cocoa nibs and 50g coffee as "dry hop" additions for 7 days.
Medium level of carbonation: 2 to 2.5 volumes of CO2.