Hey guys. Im doing this recipe but I want to do a full a boil though, in the instructions it talks about steeping and then adding water to 2.5 or 3 gal. At that point can I just add water to take it to 6 gal and do a full boil and follow the recipe from there on out?
Ingredients:
4 lbs. Alexander’s extra light malt extract
1 lb. Laaglander extra light dry malt extract
1 lb. dry wheat malt extract
3 lbs. flaked wheat
2 lbs. 2-row lager malt (crushed)
2.25 oz. Saaz hops (3.2% alpha acid), 2 oz. for 60 min., 0.25 oz. at finish
1 oz. coriander for 5 min.
0.5 oz. bitter orange peel
for 20 min.
1-quart starter of Wyeast 3944
3/4 to 1 cup of corn sugar for priming
Step by Step:
Soak the flaked wheat and lager malt together in 1 gal. of 150° F water for 90 minutes, then rinse to kettle and add extracts. Add sufficient water to bring to 2.5 to 3 gals. Boil for 30 minutes, add 2 oz. hops. Boil for 40 more minutes. Add orange peel. Boil 15 minutes. Add coriander. Boil five minutes, turn off heat, and add remainder of hops. Add wort to pre-boiled, chilled water to 5 gals. Aerate thoroughly, and pitch yeast. Follow normal fermentation and bottling procedures, using 3/4 to 1 cup of corn sugar at bottling.
Ingredients:
4 lbs. Alexander’s extra light malt extract
1 lb. Laaglander extra light dry malt extract
1 lb. dry wheat malt extract
3 lbs. flaked wheat
2 lbs. 2-row lager malt (crushed)
2.25 oz. Saaz hops (3.2% alpha acid), 2 oz. for 60 min., 0.25 oz. at finish
1 oz. coriander for 5 min.
0.5 oz. bitter orange peel
for 20 min.
1-quart starter of Wyeast 3944
3/4 to 1 cup of corn sugar for priming
Step by Step:
Soak the flaked wheat and lager malt together in 1 gal. of 150° F water for 90 minutes, then rinse to kettle and add extracts. Add sufficient water to bring to 2.5 to 3 gals. Boil for 30 minutes, add 2 oz. hops. Boil for 40 more minutes. Add orange peel. Boil 15 minutes. Add coriander. Boil five minutes, turn off heat, and add remainder of hops. Add wort to pre-boiled, chilled water to 5 gals. Aerate thoroughly, and pitch yeast. Follow normal fermentation and bottling procedures, using 3/4 to 1 cup of corn sugar at bottling.