Primetime Brewers

 Jason Curtis’ Award Winning Recipe

Bona Vista Blonde Ale

1 lb crystal 20, 6 row

6 lbs light golden DME

1 oz Pearle whole leaf hops, full hour

3/4 oz Vanguard whole leaf hops, 20 min into

boil

¼ oz Vanguard whole leaf hops, 40 min into boil

1 tab whirlfloc – 50 min into boil

White Labs California Ale Yeast

Batch size: 5 gallons

Starting Gravity 1.090 – 1.100

Finishing Gravity approx: 1.020

IBU’s 65 – 75

HOPS: Centennial, Chinook, Columbus or Cascade

YEASTS: Wyeast 1056, White Labs WLP001, DCL Safale US-05

Use plenty of yeast, make a starter and bump it up a few times or 2 packs of dry yeast.

All Grain brewers use a good 2-row base malt and mash with 1.25 quarts of water per pound at 152F. Mash

efficiency is based on 75% extraction. If your system doesn’t get 75%, adjust your malt bill accordingly.

Note to all: If you cannot boil the entire 5 gallons, you will have to increase your hops about 35% to account

for the lower utilization due to the higher gravity of the boil.

All Grain: 16.5 lbs Pale Malt (2-row)

1.00 lbs Crystal 80L

Extract w/grains: 10.5 lbs DME (Briess Golden or Muntons Light)

1.00 lbs Crystal 60L

Extract only: 10.5 lbs DME (Briess Amber or Muntons Amber)

Hops: 60 IBU (2 oz @ 11% AA) Centennial, Chinook, or Columbus (60 min)

10 IBU (1 oz @ 5.75% AA) Cascade (25 min)

Dave Kilgore’s Award Winning Recipe

Scottish Heavy 80