I'm brewing an extract (with steeping grains) recipe now, then will try my first all-grain and dump it on the yeast cake and see the difference in colou and taste.
Here's what I'm brewing now.
Jay’s “Nit” Wit (extract)
3.3 lbs Muntons Wheat Liquid Extract
2 lb Wheat Dry Malt Extract
1 lb Pilsner Malt
1 lb Flaked Wheat
1.0 oz Hallertau Hersbruker hops (4.5% alpha) – 60 min
1.0 oz Coriander – 1 min
0.5 oz Bitter Orange Peel - 1 min
Wyeast Forbidden Fruit yeast
Add 1.5 gal of water to a pot with the 0.5 tsp Calcium Chloride.
Stir well. Crack grains and steep with the Flaked
Wheat in the water as it is heated to 150 degrees. Hold the
water and grains at 150 degrees for 45 minutes.
Remove grains, add extract, and bring to a boil. Add 1.0 oz
Hallertau hop addition at beginning of boil. Boil for 59 minutes.
Add 1.0 oz Coriander and 0.5 oz Bitter Orange peel
addition. Boil for remaining 1 minute. Cool wort, aerate,
and pitch yeast. Starting gravity should be around 1.050.
Carbonate this beer with a little over 3/4 cup corn sugar. If
kegging, carbonate slightly higher than normal.
That recipe is from an online magazine, which I've supplimented with the limited ingredients available in New Zealand. The article has an all-grain equivalent for this recipe and it would be great to see first hand the difference in results between AG and extract.
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