Batch Size: 6 gallons (split into two 3 gallon Better Bottles) I once heard somewhere that “it takes an awful lot of good beer to make wine.” If that’s true, I’ll add that it takes a heck of a lot of coffee to brew great beer, or in my case, write about it. The result is a golden ale that is quite deceiving in color as the flavor delivers big coffee and chocolate notes that are very reminiscent of a stout. Im a professional brewer from Brazil and im trying the same with coffees here, thanks for the tips and sorry about my bad english! Peach Farmhouse Ale. Boil Size: 6.5 Gallon (s) Boil Time: 60 min. The aroma of coffee and malt lead to a soft malty mouthfeel and the finish is light and refreshing. ð. Low level bready malt aromas. In an effort to clean up the base beer I decided to extend the boil out to 90 minutes (even though the base malt was 2 row), and to increase the pitching rate to hybrid level (1 million cells per mL per °P). The coffee was only added to half of the batch so I only netted about 2.5 gallons. Brown Ale. I’ve been skipping cold crash lately since my beers have been sitting long enough to fall clear even warm. Instead I opted just to use more. 3.4 SRM, Process Kavove Pivo is a coffee-flavored lager brewed at the Restaurace Pivovarsky Dum in Prague, Czech Republic, which proves it is possible to work with coffee and any style. WLP090 (~124 Billion cells per 3 gallon better bottle) No hops. For the eco-friendly beer enthusiast. Peanut Butter Jelly Time® Raspberry Brown Ale. Mouthfeel – The body is not too thick, not too thin, just right for a slightly more flavorful blonde ale. No DMS. 7 lbs  2 Row 2L (OiO)  [73.7%] What temp was the beer when you added the beans? Seems to extract plenty of coffee flavor, and no astringency, without any complicated process. I will not hesitate to do this with stouts and porters in the future. My usual WLP090 clean ale yeast was used, and hops only for bittering in the form on magnum. I love lighter beers with coffee. COFFEE BLONDE ALE. Brewer: Tony Batch Size: 11.00 gal Style: Blonde Ale (18A) Boil Size: 10.90 gal Style Guide: BJCP 2015 Color: 4.6 SRM Equipment: 15 Gallon Bitterness: 24.7 IBUs Boil Time: 60 min Est OG: 1.046 (11.5° P) Mash Profile: BIAB, Medium Body Est FG: 1.009 SG (2.2° P) Fermentation: Ale, Single Stage ABV: 4.9% Taste Rating: 30.0 Mash: 152°F for 60 mins @ 1.50 qt/lb thickness Even my hoppy beers have been dropping clear when warm within 2 weeks. I don’t really transfer to secondary for anything except sour beers, where they will sit around for more than year. Bottle notes: Malty Aroma, Bready, … Is that purely from the coffee additions? I didn’t. IPA. Both times my blonde ales I have had a strange flavour I haven’t been able to place. Style: Blonde Ale ( 6B) Boil Size: 14.39 gal: Style Guide: BJCP 2004: Color: 3.6 SRM: Equipment: Electric Brewery 20 gal Brew Pot: Bitterness: 20.7 IBUs: Boil Time: 60 min: Est OG: 1.047 (11.7° P) Mash Profile: Temperature Mash, 1 Step, Medium Body: Est FG: 1.012 SG (3.0° P) Fermentation: My Aging Profile: ABV: 4.6%: Taste Rating: 35.0 I racked both Better Bottles into 2.5 gallon kegs and set them to carb up over a week or so. ( Log Out / If you really wanted to brew a coffee beer and have it remain “blonde,” likely you’d need to go all Pilsner and wheat. No astringency or warming. Calories: 182.8 (Per 12oz) Brown Bear. This beer was only coffee, no nibs. Pitch at 60°F Batch Size: 5.5 gallons (fermentor volume) Pre Boil Size: 7.5 gallons. I recently brewed a coffee blonde ale and it was quite the hit with my homebrew club and friends so I decided to share the recipe in the form of a blog post. Controller set to 64°F It is still … Low creaminess. Awesome aroma and really prominent coffee taste. And love the simple dry bean technique. Coffee doesn’t dominate, but it is the most prominent flavor. Clean ferment, no esters. Horchata White Ale. This was a fairly standard brew day, no major deviations from my standard process. It does – thanks. A quick beer like this would only suffer (from oxygen uptake) by transferring. The color from the C60 and Golden Naked Oats I added for deeper malt flavor combined with the the coffee to result in the honey color. I wanted a very pale base beer that I could still ferment as an ale, and also because I haven’t been very successful in the past in my two attempts at brewing blonde ale. Lactic Acid: 4.5 mL in mash, 2.2 mL in sparge The terroir of coffee beans used in coffee beers plays a huge part in how successful lighter coffee beers end up. BJ's Coffee Blonde - a American Blonde Ale style beer made in Imperial Beach, CA by BJ's Restaurant and Brewery. Clean ferment character, no diacetyl or acetaldehyde. El Gato Mariachi. Organic BC hops, organic malts, and organic fairtrade coffee come together to create a bready, malty aroma with rounded smooth flavours of soft honey. Not an astoundingly complex or mind-bending beer, but it is balanced, and there are great flavors through each sip Coffee Blonde Ale Two of the world’s favorite beverages unite in this soul-satisfying, golden-colored coffee beer. Good write up. Imperial Blonde Ale aged in tequila barrels with lime, salt and mangos.Bourbon barrel aged imperial stout with coffee, maple, cinnamon, clove, ginger, black peppercorns, and star anise. I will be using you write up as a reference. Farmer Ted's. Definitely coffee forward but not enough to hide the base beer malt aromas completely. ( Log Out / Brewed, in Utah, by Wasatch Brewing. RJT. Method: All Grain. I might also skip the specialty malts to get them out of the way of the coffee and hops. I wasn’t sure at first which variety of coffee to pick. I measured out 1 oz of whole Kona coffee beans and tossed it into the carboy to sit for 24 hrs. Change ). 3. Mash pH target: 5.21 pH (Bruân Water) The color from the C60 and Golden Naked Oats I added for deeper malt flavor combined with the the coffee to result in the honey color. Geo. Wonderfully creamy white head suspended on top. Gypsum: 0.7 g in mash, 1.1 g in sparge In my opinion all specialty beers are about striking the right balance between the base beer and the specialty ingredient. That sounded good. Also from Brazil and really looking forward on trying this recipe. Smell – Lemony coffee leads. I went with a neutral water profile, Calcium just over 50 ppm, and a Sulfate to Chloride ratio of 1.3. IPA. Strong coffee nose with a hint of coconut. Soaking some toasted nibs in the fermenter at the end for 36hrs, may add a bit of chocolate extract in the keg for taste if I feel the need. I wish to experiment with lactose, oats etc and lean in the direction of Regular Coffee by Carton Brewing Co (http://allaboutbeer.com/article/coffee-beers/). The reason for that is that the coffee started to fade after a few weeks and I want to play with the intensity to adjust for this. Hi Chris. Coffee Blonde Ale (5.2% ABV, 11 IBUs) - Our Coffee Blonde pours a flaxen yellow but don't let that fool you this beer has flavor to spare. The Mad Fermentationist (Mike) Rogue’s Blonde Coffee Ale, with coffee supplied by Stumptown. And, as mentioned before, it’s quite easy to access good coffee here, I’m planning on using a really good coffee from a farmers market near my place. When I posted about this recipe originally, I got plenty of suggestions on my Facebook and Twitter for other pale beers with coffee from all over America: Noble Ale Works Naughty Sauce, Black Acre Brewing Coffee Bitter Life, Monday Night Brewing Bed Head, Fort George Brewery Java the Hop, Carton Brewing Regular Coffee, and for Brazilians Morada Cia EtÃlica Hop Arabica! Homebrew Water Treatment – A Practical Guide, American blonde recipe was adding a coffee. Overall: A well balanced specialty beer with high drinkability. A boggling beer featuring Door County Coffee. Change ), You are commenting using your Google account. A very interesting beer. Although this beer would obviously be great on nitro. Low level of bready malt. Appearance – Similar in color to Sierra Nevada Pale Ale. Next time I’d add a small charge of dry hops just to get the hop aroma up to play with the coffee a bit more. Sounds great. 21 IBU I just added the bean after D rest (around 72F) and kept it at that temp for 24 hours. 10% ABV - TIER *** VIEW LABEL Low bitterness. What kinds of coffee have you tried this with? Wiedemann Brewing Co. 4811 Vine Street Cincinnati, OH 45217 Phone: 513.482.6970 This is something I will try – and as a split batch as you did. If you really wanted to brew a coffee beer and have it remain “blonde,” likely you’d need to go all Pilsner and wheat. Citrusy coffee and hops are such a magical combination! 4% alcohol. Odd Side Ales Bean Flicker Blonde (4.5% ABV) has an unconventional idea as its premise: brew a blonde ale with coffee beans. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Beer, The coffee was much better in the hoppier beer, but I think I 'over-beaned' it with 2.8g in a 750ml growler. "https://www.wasatchbeers.com/beers.aspx Mellow yellow blonde all dressed up and ready for the luau. Mad Fermentationist, Thanks for the detailed information. Amazing how few beans can completely change the flavor of so much beer. I might try a 3g batch with 1.25oz beans and see how it goes. Schlafly Beer’s Double Bean Blonde is brewed with cocoa nibs and blended with a coffee toddy of beans from Kaldi’s Coffee. Description: Deep Cove Brewers and Distillers and Ethical Bean Coffee have teamed up to create the wisest coffee ale yet—made with organic ingredients. Just tapped this. 10oz pour - $6. Chilled to 65F with water then recirculated ice, topped off with 2/3 of a gallon of spring water, shook to aerate, sprinkled yeast on the surface, left at 65 F ambient to ferment. I’m curious what you were shooting for in terms of carbonation. Boil Time: 60 min. There are many ingredients that are easy to oversimplify or overlook, like: chocolate, fruit, and coffee. Maybe that’s a silly concern when we’re only talking about a few ounces of beans. Mouthfeel: Medium-low body with medium carbonation. The fall/winter seasonal is a coffee blonde ale brewed in collaboration with pioneering Austin-based coffee roaster, Little City Coffee Roasters, and features direct trade beans from an award-winning micro lot in the largest coffee producing region in the world. I combined my first and second wort runnings in the kettle for a pre boil of 7.75 gal @1.040 SG. I took some queues from TMF and added oats to my grain bill for body, some vienna was also added for the bready malt character. They took their regular Countinghouse Cream Ale and infused coffee (I think through cold brewed coffee). I'm running low on big dark beers, something like that may be in my future. 8/17/14 Added 2 … Blue Moon Iced Coffee Blonde has a thick, off-white head, a mostly clear, bubbly blonde appearance, with no lacing. I carbonated mine like you would a blonde. More like the aroma of grinding coffee beans than a freshly brewed cup. Thanks for the detailed recipe and brew notes. Change ), You are commenting using your Twitter account. Organic Coffee Blonde Ale (5% abv) is described as follows: An organic coffee blonde for the eco-conscious beer enthusiast. I used to cold crash every beer though. Turned out great (smoked malt + coffee = amazing). Lay back & sip to the beat -- We infused our blonde ale with a Guatemalan roast coffee from our neighbors at Luckmans coffee. Kegged: Apr 9, 2015 1oz for 3 gal batch I had a very nice light rye beer with coffee sometime last summer at Reuban's Brews in Seattle. I made a gratzer which I drybeaned with coffee a couple months ago. Efficiency: 75%. Love the impact of the flaked oats in this recipe. Change ), You are commenting using your Facebook account. We try Awake Coffee Blonde Ale from 3 Daughters Brewery and let you know what we think of it. 2.5 oz for 5.5 gal batch. I took inspiration from TMF and decided to “dry bean” the beer in the fermenter after primary was finished. Water Profile: Ca = 56.5 ppm, Mg = 9 ppm, Na = 15 ppm, SO4 = 56.9 ppm, Cl = 43.2 ppm, HCO3 = -112.6 ppm, RA = -138 ppm, SO4:Cl =1.3, Fermentation Iâll try to follow up with a taster description when finished. I recently brewed a coffee blonde ale and it was quite the hit with my homebrew club and friends so I decided to share the recipe in the form of a blog post. KING DON’S ® Pumpkin Ale. I just want to make sure I don’t under or over do it. With these two sources of inspiration I set off on my quest to craft a pale coffee beer. It brings smooth, creamy, and coffee flavors that will make you feel at home, whether you actually are or not. Water Volumes: mash 3.69 gallons, sparge 5.32 gallons (1.50 qts/lbs mash) The carboys were held at 64°F for 4 days before I bumped them up to 72°F to finish off for another week or so. Simplify man. After the 90 minute boil my gravity was a touch higher than desired at 1.050 so I added 1.5 qt of tap water to bring the OG down to 1.047. Not roasty or burnt, but still distinctly coffee. This beer from Salisbury, Maryland’s Evolution … No esters or hops. Even balance, not sweet or bitter. The 1/2 keg kicked in… I did: 1. mash in at 152* for 60 minutes. You called it a blonde, and the grain bill certainly looks like that, but the photo looks much darker. Coffee Blonde Ale. SOSPESO COFFE BLONDE Blonde Ale • 6.6% ABV Brewed with coffee beans from our friends in Waxhaw. Boil: 90 minutes Here are the tasting notes for a coffee beer that isn’t brown, black, inky, syrupy, or opaque. Golden Ale. The 1/2 keg kicked in under a week, so it must be good. Hi Jeff. Actual:  OG: 1.047, FG: 1.007, ABV: 5.3% BUTTER PECAN COFFEE BLONDE -5.5% ABV - This unique blonde ale uses Butter Pecan coffee from Kalamazoo Coffee Company, a custom blend of lighter malts, and a dash of nutmeg to create a highly drinkable brew with a mellow sweetness and nutty notes. American style cream ale with S&D Coffee French Roast coffee beans and vanilla. Huehuetenango is a sweet and fruity coffee that gives a pronounced coffee flavor without any heavy roast that pairs well with this light beer. Light but rich. Sorry, I haven’t had schlafly double bean blonde. Made sure is was freshly roasted. 2__Wiedemann-Menu_FINALtoReinhart_20210406 Download Menu. Mouthfeel is medium, and Blue Moon Iced Coffee Blonde finishes crisp. Aroma: Medium level coffee aroma with some chocolate hints. Style: Blonde Ale. One of the most memorable beers I tried on my honeymoon in Denver was a pale coffee beer by Former Future. Rise Up Stout by Evolution Craft Brewing Co. The next evening I took a sample using a thief and was pleasantly surprised at the balance of coffee and malt in the beer. Coffee table is perfect for reading a good book on the couch in the living room or enjoying a post-dinner drink with friends. I was curious on the colour of the beer. I find it hard to visualize a beer when vague terms like “nice”, “good” are used or subjective terms. 2 lbs  Vienna 3.5L (Weyermann)  [21.1%] A commenter above said they used fresh roasted kenyan coffee. Aerate with 30 seconds of O2 (per 3 gallon better bottle) 4. dry hopping 3 oz of Kona Coffee and 1-2 oz of Pure Vanilla Extract. Smell – Lemony coffee leads. Can of Beans Coffee Blonde (5.3% abv) was previously known as 40210 – a name inspired by a local highway as well as the trashy TV classic – but as the brewery notes, “It was accepted as a winter seasonal in the LCBO, so we thought to ourselves ‘is it worth risking a cease and desist from Aaron Spelling/FOX?’.” For this beer I wanted something visually deceiving that surprised the drinker with unexpected coffee flavour and aroma. 4.2% ABV • IBU 15 ABV: 12% | IBU: 26 | Brewery Location: Atlantic Highlands, … The beer could support a bit more coffee flavour, and a touch more sweetness in the finish. Flavour: Medium level coffee flavour with notes of chocolate. I just brewed this with a few tweaks as I always doâ¦I am making it a chocolate Blonde , rather than a coffee blonde. Blended with cold-brewed Arabica coffee and natural vanilla flavor, this liquid paradox looks like your evening pint but drinks like your morning cup. Brewed: Mar 26, 2015 Boil for 60 minutes; add hops according to hop schedule. Description I had also previously read a blog post by The Mad Fermentationist on his coffee blonde. I almost certainly would get more character, but I think as soon as I ground the beans I would start to get colour from the beans (which I’m trying to avoid). Just wondering if a good sumatra from trader joes might suffice? Danke. Something to test in 2.0! More coffee is required for a good balance. My measured pH was 5.55 pH so I added an additional 2.2 mL of lactic acid to bring the pH down to 5.36 pH. Mildly hazy. I recently tried a coffee blond recipe, but I think I chose a coffee that was a touch too bitter. For each of these there are people who are just as nerdy about the variety and processing as we are about hops! In an effort to improve the perception my readers can get of my beers I have added a more structured tasting section in my recipe posts. So easy! Has anyone used any other style of bean other than 100% Kona? Coffee Blonde ABV: 5.8% - IBU:19. 8 oz  Flaked Oats 1L (OiO)  [5.3%], Boil Additions In an effort to replicate, but not add 25$ to the batch cost. How much cocoa nibs and for how long to make this like a schafly double been blonde? My friend Craig had been having great success with Kona Fancy from Cultured Coffee Bean in his stouts so I decided to go with that since I liked the quality of the coffee aroma he had been getting in his beers. The key for this American blonde recipe was adding a coffee that melds with the light malt, i.e., one that is bright, acidic, and citrusy. Try it with your eyes closed. Wonderfully creamy white head suspended on top. Taste – Crisp, with moderate hop bitterness. can you please confirm the coffee addition? Honey Combed. at I think I’m gonna brew something like this this soon. 9:04 PM, Labels: The coffee aroma and flavour were undeniably present (and delicious) but you could still taste the light bready flavour of the base beer, perfect balance for a specialty beer. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Medium head retention of white, medium density foam. Coffee, Yesterday, I added the same amount of beans to a 32oz growler of Wicked Weed Freak of Nature, which should be closer to the amount added to the recipe here. So far, I've tried a more traditional American Wheat (No Shame Wheat from "The Unknown" in Charlotte, NC) and a hoppier American Wheat (Wet Hot American Wheat from Finch's in Chicago). Peach of Mind. Pre Boil Gravity: 1.040 (recipe based estimate) Efficiency: 70% (brew house) Source: Porter's Pub. If I were to use pellet hops rather than whole, would I need to adjust the hop schedule? Not quite as aromatically hoppy as I expected from the four ounces of oily Cascade I added near the end of the boil. Pretty damn good! All the water and acid volumes, salt weights, and boil additions were used as described in the recipe. I don’t think is go with lower carbonation with just straight co2, though. I am Brazilian and I can say Morada Hop Arabica is AMAZING! Posted by 0.5 oz US Magnum 12.2% AA @ 60 mins (21 IBU) 2. batch sparge at 167*. Evening Joe: Coffee Blonde. Coffee, Toasted Coconut, and Toasted Cacao Nibs from our good friends at Sweet Minou. Calcium Chloride: 0.4 g in mash, 0.5 g in sparge Java Mama Cinnabun Coffee Blonde Ale Lost Hand IPA Summertime Lime Mexican Lager Vienna Lager Wake Me Up Hazelnut Coffee Milk Stout. Honey Nut Breakfast Stout. Targets: OG: 1.047, FG: 1.009, ABV: 5.0% The citrusy hops linger into the finish, grapefruit mostly. Light bodied and crisp golden and refreshing, this is one of our lightest beers and is an ale version of an American pilsner using classic noble hops. 1 whirlfloc, 2 g DAP yeast nutrient @ 10 mins, Water and pH I have decided to up the coffee addition to 2.5 oz, which is only 1/4 oz more per 2.5 gallons than I did in this batch. To-Go Cup Coffee Blonde Ale is a crisp golden ale with roasted coffee bean aroma, medium creamy body and subtle peaberry coffee finish. I will follow the standard five step model, however I will try to stick to standard beer vocabulary and structured qualitative+quantitative descriptors like I would when judging a BJCP competition. On April 8th I took a FG reading for each carboy and they were identical at 1.007, a bit lower than the target 1.009 but still delicious. Blonde Ale with the 1-2-3 super C treatment. Dry finish with low lingering coffee flavour. 15 Coffee Beers You’re Gonna Wanna Try April 7, 2016. I'd adjust the 20 minute addition to compensate for the differences in hop processing and alpha acid content to maintain the 28 IBU target. The coffee was only added to half of the batch so I only netted about 2.5 gallons. I ran 2.75 gallons of wort into each 3 gallon Better Bottle and pitched an estimated 124 billion cells of WLP090 in each for approximately 1.0 billion/mL/°P (hybrid rate). Coffee American Blonde Did/would you stick to carbonation typical for a blonde, or go higher or lower to compliment the coffee flavor? Mildly hazy. Have you considered transferring the beer to secondary between the 64F fermentation and the 72F finish? You see, when coffee is added to beer, it is almost always to dark beer, like a stout. This homebrew recipe uses the following ingredients: 2-Row - US, Vienna - US, Flaked Oats - US, Lactose - Milk Sugar - US, Magnum Hops, WLP090 Homebrew Yeast, Yeast Nutrient, Coffee. Like the way you thoroughly covered the process. I was hoping this would lend minimal colour from the beans but still extract a reasonable amount of flavour and aroma. I really enjoyed Cellarmarker's COffee and Cigarettes at GABF, their smoked coffee porter. Ceremony Thesis in this case. All Grain Blonde Ale homebrew recipe. Some people have said DMS, but it doesn’t resonate like that to me. Then I racked into the keg warm. Fairly sure I did regular 2.5 ish vols of CO2. I used Kenyan coffee instead of Kona. In the article, I think you said 1oz for 3g, but then in the tasting notes I think you say 2.5oz for 2.5g? Drinkability & Notes – A wonderfully pleasant session beer. Did you cold crash after the 24 hours? If you aren't sold on the combination, seek one out (or next time you are bottling a hoppy beer, toss a couple coffee beans into one). But if you seek to create “Pale Coffee Ale,” less coffee might be in order so the classic pale ale flavors are not obliterated. The aroma is of wheat, clover honey, and light coffee. The flavor is similar, but rather dull, with no bitterness. Our Café Blonde is light and refreshing yet roasty, and coffee like. ( Log Out / Let sit with 0 min hops for 10 minutes before chilling. Did you take any steps to remove oil from your coffee beans for the sake of protecting head retention? Brewhouse Efficiency: 75%, Grain Bill The coffee certainly added 1-2 SRM, but I should have aimed for a paler beer to compensate (as mentioned). Add 1 oz of whole Kona coffee beans to 3 gallons for 24 hours before kegging. I wonder if you’d get more coffee character if you coarsely ground the beans. I am very happy with how this beer turned out and I recently re-brewed to serve at an event at the end of May. Carbonation is spot on too, prickly without being spritzy. I decided that the base beer should be a blonde for two reasons. Might have to get a second growler of that so I can try it myself as this one was a gift for the guy that donated the beans for my experiments. Bump up to 72°F on Day 4, Specialty Addition Hi eric ! Special Instructions. This sounds delicious, I’m adding it to my brew queue! They've also done a kick ass breakfast stout, being in the same building as a coffee roster helps when brewing with coffee. I didn’t even bother sanitizing them. Countinghouse Cream Ale and infused coffee, The Mad Fermentationist on his coffee blonde, http://allaboutbeer.com/article/coffee-beers/, Induction Brewing: Using the Avantco 3500, Doppelbock 2.0 - Double Diamond Doppelbock. Thanks for the write-up! Nice supporting toasted, almost Butterfinger candy bar, maltiness. Organic BC hops, organic malts, and organic fair-trade coffee come together to create a bready, malty aroma with rounded smooth flavors of soft honey sweetness. Brewed with espresso and vanilla this beer is a delicious and refreshing all-day drinker that doesn't sacrifice on taste. Schooley explains how “clean and bright” washed coffees with tropical fruit flavors, as might be found from Kenya, lend themselves well to lighter beer styles. I mashed in with my strike water at 164.8°F and hit my 152°F target on the nose. Czech Pilsner with Strawberries and Cream ( Log Out / "It’s like coffee in a beer - very coffee forward but stays light. Hopness Haze. Appearance: Yellow coloured beer with medium-high clarity. The coffee is the highlight without dominating. CLT. It is still vibrant after more than six weeks in the keg. I've been experimenting with adding whole beans to growlers of commercial beer. Regular Coffee, Carton Brewing. Full of flavor. As you can see in this picture the middle beer had a gold colour, but with fantastic coffee aromatics. If so, did you remove the beans before crashing ? What is easy for us here is the good coffee is cheap and easy to find. Pre-boil Volume: 7.75 gallons pre-boil Tasting. The coconut really shows up in the flavor profile, finishing with a kiss of chocolate. It can be difficult to capture the color of a beer and take a pretty shot.
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