Hi to all Friends here...
First let me introduce my self.
I am Antony From Greece.
i Need some help about understanding this recipe (as english is not my birth language)
the recipe says :
1) : we start with the 4 oz. (113 g) German Munich malt (Right?)
2) : Then in above we add the mash 5.25 lb. German wheat malt and 4.75 lb Belgian 2-row pale malt 150°F for 90 minutes.
3) : We Add 2 HBU of bittering hops and boil for 90 minutes
4) : We Train the grain water into your brew pot. Sparge the grains with ½ gallon water at 150°F .
5) : We Add water to the brew pot for 1.5 gallons total volume and Bring the water to a boil, remove the pot from the stove
6) : We add: 6 lb. wheat DME (55% wheat, 45% barley), 1 oz. German Hallertau Hersbrucker @ 3% AA (3 HBU) (bittering hop)
In this step if i want to use allgrain and not Dme , should i convert the dme to All Grain . right ?
Find how lb is 55% or 45% of the total 6lb and them we divide by 0.67 ( DME to grain divide by .67 ) right?
If my thinking is right about that... can i boil this mixture of grain inside a bag ? so avoid Strain the wort ?
7) : We Add water until total volume in the brew pot is 2.5 gallons. Boil for 60 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons . When the wort temperature is under 80°F, pitch your yeast.
Have understand well what recipe says ??
thanks in advance
First let me introduce my self.
I am Antony From Greece.
i Need some help about understanding this recipe (as english is not my birth language)
the recipe says :
Yield: 5 gallons (18.9 L)
Final gravity: 1.011-1.012
SRM 4-5
Original gravity: 1.053-1.054
IBU 10
5.4% alcohol by volume
Crush and steep in ½ gallon (1.9 L) 150°F (65.5°C) water for 20 minutes:
4 oz. (113 g) German Munich malt
Alternate Methods
Mini-mash Method: Mash 2 lb. (.9 kg) German wheat malt, 1.5 lb. (.68 kg) German 2-row lager malt and the specialty grain at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2.25 lb. (1 kg) wheat DME at the beginning of the boil.
All-grain Method: Mash 5.25 lb. (2.4 kg) German wheat malt and 4.75 lb. (2.2 kg) Belgian 2-row pale malt with the specialty grain at 150°F (65.5°C) for 90 minutes. Add 2 HBU (33% less than the extract recipe) of bittering hops for 90 minutes of the boil.
Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:
6 lb. (2.7 kg) wheat DME (55% wheat, 45% barley)
1 oz. (28 g) German Hallertau Hersbrucker @ 3% AA
(3 HBU) (bittering hop)
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 60 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.
1) : we start with the 4 oz. (113 g) German Munich malt (Right?)
2) : Then in above we add the mash 5.25 lb. German wheat malt and 4.75 lb Belgian 2-row pale malt 150°F for 90 minutes.
3) : We Add 2 HBU of bittering hops and boil for 90 minutes
4) : We Train the grain water into your brew pot. Sparge the grains with ½ gallon water at 150°F .
5) : We Add water to the brew pot for 1.5 gallons total volume and Bring the water to a boil, remove the pot from the stove
6) : We add: 6 lb. wheat DME (55% wheat, 45% barley), 1 oz. German Hallertau Hersbrucker @ 3% AA (3 HBU) (bittering hop)
In this step if i want to use allgrain and not Dme , should i convert the dme to All Grain . right ?
Find how lb is 55% or 45% of the total 6lb and them we divide by 0.67 ( DME to grain divide by .67 ) right?
If my thinking is right about that... can i boil this mixture of grain inside a bag ? so avoid Strain the wort ?
7) : We Add water until total volume in the brew pot is 2.5 gallons. Boil for 60 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons . When the wort temperature is under 80°F, pitch your yeast.
Have understand well what recipe says ??
thanks in advance