Drew’s first brew that he used to explore the new hotness that is Fonio
Recipe Author: Drew Beechum
Beer Style: Blond Ale
Batch Size: 6.6
Boil Time: 60 minutes
Original Gravity: 1.054
Est Final Gravity: 1.011
IBUs: 32
SRM: 4
ABV: 5.5%
Malt/Grain/Sugar/Extract:
| 11 lbs |
Gambrinus IPA Malt |
81.5% |
| 2.5 lbs |
Fonio |
18.5% |
Water Profile
| Bru’n Water: Balanced Yellow |
Mashing
| Main Rest – 152°F for 60 minutes |
| Mash Out – 167°F for 10 minutes |
Hops:
| Magnum |
12% |
0.75 oz |
60 minutes |
| Styrian Wolf |
10.0% |
1.5 oz |
20 minutes Hopstand (170°F) |
Yeast:
| White Labs WLP001 California Ale (Dry) |
Misc:
Notes:
| IPA Malt was milled and then the Fonio added separately when half the malt had been added to the mash. |
| Fermented at 65°F for 10 days and then reduced to 50°F |
