No worries.
Here's a Blonde Ale recipe that is quicker that I think you might like, too:
Notice that there are a ton of hops but they are all late in the boil, yielding a lot of citrusy/piney hop flavor and aroma. This is called "hop bursting". Also, it's bittered with a small addition of clean, Noble or Noble-type hops to privide clean, mild bitterness.
10 lbs American 2 row (or 6 lbs Pale LME) (10 lbs Maris Otter works great too)
1 lb Crystal 10
1 oz Sterling or Mt. Hood or Crystal or Hallertaur @ 60 mins (use 4 AAUs => 1 oz of 4% AA, or 0.8 oz at 5% AA - ie, 4.0 divided by AA% gives number of oz to use)
1 oz Citra @ 15
1 oz Amarillo @ 10
1 oz Chinook @ 5
1 oz Cascade @ flame out
1 oz Chinook dry
1 oz Cascade dry
1 tsp Irish moss @15
US-05 or Wyeast 1056 or WLP001
2 weeks primary (65-67F), dry hop for a week, then prime with 3/4 cup corn sugar and bottle
HTH-
PS- you will soak up a ton of water with all these hops, esp if they are whole flowers. make sure you account for this by adding a bit extra (a half to 3/4 gallon) water to compensate