Mike Wright's Judy’s Blonde Ale

5 Gal; OG = 1.056  FG = 1.014; IBU =  25.7  SRM =  3.9  ABV = 5.56; Based on 75% efficiency and 75% attenuation

Ingredients:

• 6.5 lbs. (3 kg) American two-row (Briess brewers malt)
• 1.5 lbs. (0.7 kg) flaked corn (maize)
• 1.5 lbs. (0.7 kg) Munich malt
• 1.0 lb. (.45 kg) flaked rice
• 8 oz. (.23 kg) American crystal 10 °L 6.6 AAU Saaz hops (bittering)
• (2.2 oz./62 g of 3% alpha acids) 3.42 AAU Hallertauer hops (finishing) (0.9 oz./26 g of 3.8% alpha acids)
• 1 tsp. Irish moss
• White Labs WLP001 (California Ale) yeast
• 5 oz. (0.14 kg) corn sugar (for priming)

Step by Step:

Infuse grains and adjuncts (corn and rice) into 3.45 gallons (13 L) of 165 °F (74 °C) water for a rest temperature of 149 °F (65 °C) for 60 minutes. Then add direct heat until mash reaches 155 °F (68 °C) and rest for 30 minutes. Raise to 168 °F (76 °C) for 10 minutes (mashout temp.), then re-circulate for 15–20 minutes until it runs clear. 

Fly sparge with 4.75 gallons  (18 L) of water at 170 °F (77 °C) for approximately 45-60 minutes (very slowly) to collect 6.9 gallons (26 L) of wort.

Bring wort to a boil, add bittering hops and boil for 60 minutes. Add finishing hops and Irish moss 45 minutes into boil (15 minutes left). Chill, aerate well and pitch yeast.

Prime with 5 oz. corn sugar for a CO2 target volume of 2.6 or pressurize corny keg to 13.4 PSI to serve at 40 °F (4 °C).