Penny Blond by Booze Brother for Big Brew Day 3-9-16 - Belgian Blond Ale

We Mash in at 151 F, let it rest for 15 minutes before we start to vorlauf our mash with heat on our wort grant. After an hour of heat, our average mash temp is around 162 F and we transfer the wort to the boil kettle. We use first wort hops additions of a hop type called 07270 which sits around 17% AA. Calculated IBUs is around 19. I used WLP090 San Diego Super Yeast as my house non-Belgian strain. WLP090 if you're not familiar is almost exactly like WLP010 except perhaps a day quicker to ferment to T.G. I'll be buying fresh yeast for the occasion, but I believe most of your crew will be grabbing the wort before the pitch.