Full Wort Boil and Grain Temp questions

[PittATL]

Hello all,



Finally got a propane burner and a giant pot in order to do full wort boils. Not all-grain yet, but extract and steeping grains.

Couple of quick questions:

1. With full wort, I assume I just use 5 gallons to start and then imagine I"ll need to add water at some point due to evap. Anyone have insight into when I should add water? Before the 60 min boil? Just trying to make sure I don't overlook anything here.

2. I"ll be steeping Crystal 60L, German Munich, and White Wheat malts. What temp should I steep at?

3. Random question here, but was thinking of dry hopping this with some fresh honeysuckle petals just for kicks. Anyone ever done that before by chance? How'd it turn out? Just going for some light aroma notes.

 

[basilchef]

1. when i full boil i do about 6.5 gallons and boil down to around 5.25-5.5. you CAN do a partial boil and top off with water but that will make your gravity readings unreliable.

2. i mash all those around 154ish but its your call on where you want your fg

3. soak the honeysuckle in vodka for awhile then add later in secondary or to the primary when fermentation is done. DON'T add then directly without sensitization. you can also boil them like a tea and add them but it may release a bitterness into your beer you dont want. Again, make a cordial and add later.

Thats just my two cents. good luck -cheers