Hey all, I've been lurking for a while on these boards and have learned a lot. I've done a few extract kits in the past and recently I've been setting up to convert to all-grain. I think I've finally got my equipment in order and have a decent recipe, but I'd like to make sure I understand the procedure.
I have a converted 55qt cooler as a mash tun, one boilpot that can safely boil 5 gallons, and another ~3 gallon pot for extra water.
4 lbs Breiss 2-row
4 lbs Breiss White Wheat
1 lb Rice hulls
0.3 oz 1 hour
0.7 oz 15 min
1/2 tsp ground coriander
Add coriander for last 20 min of boil
Peel of 2 organic naval oranges
Peel of 1 organic lemon
Add peels for last 10 min of boil
-If my attempt to steal from a Bavarian Hefeweizen works, I'll use that.
*Protein rest- Strike 2.5 gal at 141°F, target temp is 120°F. Hold for 30 min.
*Conversion- 1.9 gal at 212°F, target temp is 152°F. Hold for 1 hour.
Vorlauf, drain 1st runnings.
*Final batch sparge- 2.86 gal at 188°F, target is 165°F. Hold for just 15 min.
Vorlauf, drain 2nd runnings.
BOIL for 90 min, see hops and extras above for hops/add-ins schedules.
Cool wort, siphon into 6.5 bucket, pitch yeast starter (~2 cups).
* * * * *
Here's all my questions:
1) One major uncertainty I have is if my water infusion temperatures seem right. I got them using Brewtarget, but I'm not sure if they're accurate for a cooler-tun. Too high? Too low?
2) Would you recommend adding the whole peels of oranges & lemons, or just the zest? Is it better to add this at the end of the boil, or should I put it in secondary?
3) I've heard 90 minute boil improves flavor relative to normal 60 minute boil, what do you think?
4) Does a boil size of 6.14 gal seem right for a final water volume of 5 gal?
5) Does my mash schedule make sense? I'm not sure I totally understand the practical aspects of mashing, though I've read a lot a theory.
6) Is there anything else I should improve? I want this to be a fruity, floral, sweet summer ale.
Thank you for your help!