I found this recipe in a separate thread and I want to make it but have a question about the 1 lb. of 2-row pale malt used in the steep. Why steep a pound of 2-row if you're not getting conversion? Is it just for flavor? Does it really make a difference or could it be left out? Thanks.
6lb Wheat Dry Extract
1lb Pale Malt
1lb Torrified Wheat
1oz Amarillo Gold (60m)
1oz Amarillo Gold (30m)
1oz Amarillo Gold (5m)
1oz Amarillo Gold (Dry Hop)
White Labs California Ale WLP001
Steep cracked grains in muslin bags from cold to 155 degrees. Hold at 155 degrees
for 30 to 40 minutes. Drain and remove muslin bags.
Bring to a boil. Add DME and 1 oz. of Amarillo Hops. Boil 30 minutes.
Add 1 oz. Amarillo Hops. Boil for 25 minutes. (1/2 oz. if less hoppy is desired)
Add 1 oz. Amarillo Hops. Boil for 5 minutes. (1/2 oz. if less hoppy is desired)
Ferment 68 to 70 degrees until fermentation completely ends
Re-rack and dry hop with 1oz of Amarillo hops for an additional week.
6lb Wheat Dry Extract
1lb Pale Malt
1lb Torrified Wheat
1oz Amarillo Gold (60m)
1oz Amarillo Gold (30m)
1oz Amarillo Gold (5m)
1oz Amarillo Gold (Dry Hop)
White Labs California Ale WLP001
Steep cracked grains in muslin bags from cold to 155 degrees. Hold at 155 degrees
for 30 to 40 minutes. Drain and remove muslin bags.
Bring to a boil. Add DME and 1 oz. of Amarillo Hops. Boil 30 minutes.
Add 1 oz. Amarillo Hops. Boil for 25 minutes. (1/2 oz. if less hoppy is desired)
Add 1 oz. Amarillo Hops. Boil for 5 minutes. (1/2 oz. if less hoppy is desired)
Ferment 68 to 70 degrees until fermentation completely ends
Re-rack and dry hop with 1oz of Amarillo hops for an additional week.