OK...so I am going in the general direction of a PM recipe for Slayer...only I had to change it up a bit.
3lbs Wheat DME
3lbs Extra Light DME
8oz Crystal (German) 10L
8oz Flaked Wheat
1oz Mt. Hood(aau - 5.2%) hops
Wyeast 1762 Belgian Slap Pack
So 2 questions: the flaked wheat I am under the impression is supposed to be steeped for 60 mins at 145F...and I am going to assume that the 10L and Carvienne Malt are supposed to steep at 160F for 20 mins. So could I just steep the flaked wheat, then raise the temp to 160 and steep my other grains? Or just steep it all together at 145F for 60 mins?
Also, I have only used dry yeast to date. I looked it up in Palmers, and I was told to make a starter which is no problem. I slapped the pack, and it's already swollen 5 hrs later. But, upon referencing the pack, it told me to let swell 3 hours or more then pitch directly to wort. If I let it swell overnight, til tomorrow midday, will it burst on me or be just fine?
One last one...if the slap pack tells me to pitch directly to wort, should I still go thru the process of making a starter and just hold off on cooking the batch til sunday?