Magnum Blonde Ale

Magnum Blonde Ale

(5 gallons/19 L, all-grain)
OG = 1.047  FG = 1.010
IBU = 45  SRM = 3.4  ABV = 4.8% 

Ingredients
9.7 lbs. (4.4 kg) North American 2-row pale malt
8 AAU Magnum hops (60 min.) (0.7 oz./20 g at 11% alpha acids)
8 AAU Magnum hops (20 min.) (0.7 oz./20 g at 11% alpha acids)
Wyeast 1056 (American Ale), WLP001 (California Ale), SafAle US-05, or LalBrew BRY-97 yeast
¾ cup corn sugar (if priming)

Step by step
Use the Bru’n Water “Balanced Yellow Water Profile.” Mash your grain at 152 °F (67 °C) for 60 minutes. Mash out and collect about 6 gallons (23 L) of wort. Boil 60 minutes, adding hops as indicated. Cool, pitch yeast, ferment, and package.

Extract option: Replace the 2-row pale malt with 5.25 lbs. (2.4 kg) light dried malt extract or 6.5 lbs. (2.9 kg) light liquid malt extract. Heat 6 gallons (23 L) of water in your kettle, steeping any specialty grains you would like to trial. At 170 °F (77 °C), remove the grains and bring to a boil. Following the remainder of the all-grain recipe. You do not need to reduce the extract when steeping specialty grains.