So this weekend I am going to be brewing up a Belgian Witbier extract kit. The recipe follows:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.50 gal
Estimated OG: 1.054 SG
Estimated Color: 6.1 SRM
Estimated IBU: 9.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Wheat Dry Extract (6.0 SRM) Dry Extract 80.00 %
0.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 6.67 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 6.67 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 6.67 %
0.50 oz Cascade [5.00 %] (30 min) Hops 7.1 IBU
0.50 oz Cascade [5.00 %] (5 min) Hops 1.8 IBU
0.50 oz Coriander Seed (Boil 15.0 min) Misc
0.50 oz Orange Peel, Bitter (Boil 15.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
This is my third batch and I'm trying to get the kinks worked out in my process b/c I keep changing them. So I'm hoping I can get some answers or suggestions/advice for my next batch.
1) I plan on doing a full boil. Does a late extract addition (w/ DME) make a difference with a full boil?
2) Just to be on the safe side, I plan on using distilled water. Anyone see any issues with this?
3) The recipe calls for no 60 minute hop addition. Only additions at 30 minutes and 5 minutes. Should I still boil the wort for 60 minutes?
4) Because I don't really have another ideal smaller pot, I plan to steep the grains in the 6.5 gallons. Is this fine or should I just use a kitchen pot and steep in a smaller pot (1 gallon, two gallons?)?
5) Since I plan on kegging, will the orange peel fall to the bottom or will I have to somehow pick out the peels prior to transferring to a keg? And I'm assuming I leave the peels in the fermenter?
That's all the questions I have for now
. Any input would be appreciated.
Weekend brew
Linear Mode
