Plan to do a full boil brew using a half-boil recipe (NB Waldo Lake Amber). (Have done about 8 other recipes converting 1/2 to full boil w/o problem). The first part of this first-time recipe has me scratching my head and here it is just about verbatim.
It never says what temp or time to add the first hops and the 20 min OR 170 degrees seems fickled. I'm thinking the recipe wants me to add the hops and grain bag to the 2.5 gal cold water, start heating, pull grainbag at either 20 min or 170 degrees (whichever comes first), and keep heating til boil. (The rest I am good with.)
My typical mod would be to steep grains at 170 for 20 min in about 2 gal, sparge with another 1/2 to 1 gal, add water to reach 5.5 to 6 gal, bring to boil, and then start adding malt, hops, etc. as required.
I am left wondering just when I should start with that first hops. Or maybe my typical routine should not be used. Any suggestions?
1. Collect and heat 2.5 gal.
2. Add 1 oz hops directly into boil kettle.
3. Steep crushed grain for 20 min or until 170 degrees.
4. Bring to boil and add malt syrup...,
5. Bring to boil.
6. Add additional hops and boil for 60 min, etc....,
It never says what temp or time to add the first hops and the 20 min OR 170 degrees seems fickled. I'm thinking the recipe wants me to add the hops and grain bag to the 2.5 gal cold water, start heating, pull grainbag at either 20 min or 170 degrees (whichever comes first), and keep heating til boil. (The rest I am good with.)
My typical mod would be to steep grains at 170 for 20 min in about 2 gal, sparge with another 1/2 to 1 gal, add water to reach 5.5 to 6 gal, bring to boil, and then start adding malt, hops, etc. as required.
I am left wondering just when I should start with that first hops. Or maybe my typical routine should not be used. Any suggestions?