Magnum/Chinook Blonde Ale
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.010
IBU = 33 SRM = 4 ABV = 4.8%
This recipe accompanies an experimental brew that Drew Beechum and Denny Conn introduce in their May-June 2019 column titled “The Bitter Challenge.”
Ingredients
9.5 lbs. (4.3 kg) pale malt
4.1 AAU Magnum hops (60 min. — Boil A) (0.35 oz./10 g at 11.6% alpha acids)
4.1 AAU Chinook hops (60 min. — Boil B) (0.32 oz./9 g at 13% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
Step by Step
Single infusion rest for 60 minutes at 152 °F (67 °C).
NOTE: whichever you use, be sure to adjust the amount to account for the actual AA of the hops.
