Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

American Blonde Ale | abv: 4.40% | 16oz. | Hawai’i

Heat 3.5 gallons of brewing water to 165°F (74°C) to allow for mash target temperature after grain addition.

Heat strike water

Add the crushed Pale 2-row, flaked oats, and Carapils to the mash tun. Stir thoroughly to avoid dough balls.

Target mash temperature: 150°F (66°C). Hold mash for 60 minutes to produce a moderately fermentable wort with some body (Blonde/American style). Stir occasionally and check temperature; adjust with small additions of hot water if necessary.

Perform a mash out: raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Vorlaut and sparge with enough 170°F (77°C) water to collect ~6.5 gallons of wort into the boil kettle (accounting for trub and evaporation).

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil): Add 0.5 oz Mosaic hops for bittering and the 0.25 lb corn sugar for improved attenuation and lighter body. Add gypsum and calcium chloride to the boil if using to achieve desired chloride:sulfate balance.

At 10 minutes remaining: Add 0.5 oz Amarillo hops and the Whirlfloc tablet or Irish Moss (if using) to improve clarity.

At flameout (end of boil): Turn off heat. Add 0.5 oz Citra hops directly to the hot wort (whirlpool/hopstand). Let the wort rest at 170–180°F (77–82°C) for 20–30 minutes to extract aroma without excessive bitterness.

After whirlpool/hopstand, chill wort quickly to yeast pitching temperature (65–68°F / 18–20°C) using an immersion or counterflow chiller. Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as possible.

Aerate the chilled wort by shaking, splashing, or using an aeration stone until dissolved oxygen is adequate for the yeast (or for about 60–90 seconds with a sanitized aeration stone).

Pitch the ale yeast (one pack or rehydrated according to manufacturer instructions) at 65–68°F (18–20°C).

Primary fermentation: Maintain temperature 65–68°F (18–20°C) for 4–7 days until vigorous fermentation slows (around 1.012–1.015 SG).

Secondary/diacetyl rest: After primary fermentation slows, raise temperature to 68–70°F (20–21°C) for 2–3 days to encourage diacetyl cleanup and final attenuation.

Target final gravity: ~1.010–1.012, which yields an ABV around 4.4% for the given grain bill and original gravity (~1.042–1.046).

If bottling: Prepare 3 oz (by weight) corn sugar dissolved in 1 cup boiling water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix to evenly distribute without aerating.

Bottle in sanitized bottles and cap. Condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold condition for a few days before drinking.

If kegging: Carbonate to 2.3–2.6 volumes CO2 (typical for American Blonde/Golden ales) using forced CO2 or natural carbonation in keg if preferred.

Chill and serve at 40–45°F (4–7°C) in a 16 oz glass. Expect a pale golden color, light malt sweetness, soft body, and a clean, fruity American hop aroma (Mosaic/Amarillo/Citra).

Recipe yield: approximately 5 gallons of finished beer, expected ABV ~4.4%.

Pale 2-row malt

Flaked oats

Carapils / dextrin malt

Corn sugar (dextrose) - for boil

Mosaic (pellet) - bittering

Amarillo (pellet) - flavor/aroma

Citra (pellet) - late addition / whirlpool

American ale yeast (e.g., US-05 or Wyeast 1056)

Whirlfloc tablet or Irish Moss (optional)

Corn sugar (priming for bottling)

Brewing water (treated to midrange hardness; chloride:sulfate ~1:1.5)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Kona Brewing - Big Wave Golden Ale

Make Kona Brewing - Big Wave Golden Ale Recipe in just 12h . American Blonde Ale | abv: 4.40% | 16oz. | Hawai’i

Kona Brewing - Big Wave Golden Ale

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