Fill In The Hops Blonde Ale - All-Grain

Big Brew 2008

For a 5 gallon (19 L) yield

O.G.: 1.051
F.G.: 1.010
IBU: 25

Fermentables
8.5 lb (3.9 kg) 2-Row Pale Malt
0.5 lb (230 gm) Belgian Aromatic Malt
0.5 lb (230 gm) Honey Malt

Hops
60 minute bittering hops for 17 IBU; IBU1=17*
0.5 oz (14 gm) flavor/aroma hops for 10 minutes
0.5 oz (14 gm) aroma hops, dry hop in secondary fermenter

¾ tsp (3 gm) Irish moss, added at 10 minutes

Yeast
2 packages of either Wyeast 1056 American Ale Yeast or White Labs WLP001 California Ale Yeast; or make a yeast starter

*To determine the amount of bittering hops in ounces (grams) needed for approximately 17 IBU, use this calculation:

W = 0.038/AA% = 3.8/AA for ounces (for weight in grams, use 1.08/AA% = 108/AA)

For example, if the hops you are using are 5.0% alpha acid, the calculation would be:

W = 3.8/5.0 = 0.76 oz (21.6 g) of hops

For AA% = 7.0%, you need 0.54 oz (15.4 g) bittering hops
For AA% = 9.0%, you need 0.42 oz (12 g) bittering hops
For AA% = 11.0%, you need 0.35 oz (10 g) bittering hops
For AA% = 13.0%, you need 0.29 oz (8 g) bittering hops

Directions for All-Grain Recipe
Mash grains at 152°F (66°C) and hold for 60 minutes. Mash out at 167°F (75°C) and sparge with 170°F (76°C) water. Collect enough runoff to end up with 5 gallons after a 60-minute boil (approximately 6 gallons). Bring to a boil and add the bittering hops. Boil for 50 minutes before adding the flavor hops and the Irish moss. Boil 10 minutes. After the 60-minute boil, chill to 67-70°F (19-21°C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F (19°C) for a total of one week. Rack to secondary with dry hop addition for two weeks [if you have the capability, cool to 55°F (13°C) for aging]. Rack to keg, or add bottling sugar and bottle.

Carbonation
Force carbonate at approximately 2.5 volumes of CO2.
or
Bottle condition using 3/4 cup (175 ml measure) corn sugar.

¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.