For 20 liters:
3 kg extra light DME
1 kg wheat malt(needs mashing or steeping is enough? if so what temp and how long?)
0.5 kg honey(not sure what kind, maybe lavander)
I want to sanatize it just enough to do the job without damaging the flavor and aroma too much, maybe diluting it with a 1.5 liter water and cooking it on 80 degrees celsius for 1 hour, cooling it down and then mixing it with the cooled wort just before pitching the yeast.
Would it be better if i'll add it to the secondary? honey flavor wise.
Boiling the wort for 1 hour.
hop:
30 gr Sorachi Ace for 60 min.
30 gr Sorachi Ace for 30 min.
30 gr Sorachi Ace for 20 min.
30 gr Sorachi Ace for 7 min.
Primery for 1 week - around 20-22 degrees celsius
secondary for 2 weeks - the same.
Thinking about adding 500 ml tea, because of the honey and the lemony hops, I'm not so sure.
Bottle with 180 gr demarrara sugar for two weeks.
There is no specific og or fg I'm aiming for, just wondering what are your thought on the general recipe.
What do you think?
3 kg extra light DME
1 kg wheat malt(needs mashing or steeping is enough? if so what temp and how long?)
0.5 kg honey(not sure what kind, maybe lavander)
I want to sanatize it just enough to do the job without damaging the flavor and aroma too much, maybe diluting it with a 1.5 liter water and cooking it on 80 degrees celsius for 1 hour, cooling it down and then mixing it with the cooled wort just before pitching the yeast.
Would it be better if i'll add it to the secondary? honey flavor wise.
Boiling the wort for 1 hour.
hop:
30 gr Sorachi Ace for 60 min.
30 gr Sorachi Ace for 30 min.
30 gr Sorachi Ace for 20 min.
30 gr Sorachi Ace for 7 min.
Primery for 1 week - around 20-22 degrees celsius
secondary for 2 weeks - the same.
Thinking about adding 500 ml tea, because of the honey and the lemony hops, I'm not so sure.
Bottle with 180 gr demarrara sugar for two weeks.
There is no specific og or fg I'm aiming for, just wondering what are your thought on the general recipe.
What do you think?