Hoppy Blonde Ale - Blonde Ale

Heat 6.5 gallons of water to 165F. Add grains, mix to break up any dough balls and allow temperature to settle at 152F. Mash for 60 min at 152F. Sparge with 170F water and collect 12 gallons of wort. Boil for 60 min. 33.6g whole leaf Cascade hops for 60 min, 42g whole leaf Mosaic hops for 10 min. Pitch yeast starter of White Labs WLP001 California Ale Yeast (2L starter) when wort has cooled to 80F. Ferment until gravity has attenuated to 1.015-1.016, 7-14 days allowing temperature to rise to 68-72F. Drop yeast (or rack to secondary fermenter), add 56g Simcoe hop pellets to fermenter and ferment for an additional 3-5 days. Drop remaining yeast when gravity reads 1.012-1.014 and keg (or bottle). If kegging and force carbonating, condition (lager) for one week prior to carbonating. Tap and serve. Enjoy!