So a while ago I started a thread about buying some equipment to do an all-grain batch. Since then I've got a recipe book, a how to book, and I also bought a small scale to weigh my ingredients. Still in search of a brew kettle ( 32 quart) but that's another story. Right now I need help understanding a recipe.
So I plan on doing an apricot-wheat beer , which should be nice for the summer since I plan on doing it in the spring. I'm just having a little difficulty understanding steeping the specialty grains. There's no info in the recipe regarding steeping but from what I understand its more of an estimate?(150 for 30mins being average?) How much water should I steep the grains in? Also do I put the LME in after the boil or before?
Heres the recipe
-Wheat LME 8.3lbs
-Wheat beer yeast
- Apricot puree 3lbs