I'm pretty satisfied with my brown ale. Only thing is it is slight lacing in flavor. Felt like the malt came through fine, but the stepping grains didn't do as well as I'd hoped. Did not know at the time not too, but I steeped my grains in the whole boil amount of 6.25 gallons. I now steep with 2 or 3 gallons. My question is, if I hold my grains around 153F, for more than the 20 minutes that is called for, will I get better extraction and flavor? I've got a recipe here. Maybe someone can critique it. Evan helped me find something. I'm trying to duplicate Sam Adam's Summer Ale.
5 lbs. light DME
1 lb. wheat (steeping)
.5 lb. Crystal malt 40L (steeping)
.25 oz bittered orange peel 15min boil
.25 oz lemon peel 10min boil
seeds of paradise (no idea how much to add)
.7 oz challenger hops (bittering) 60min
.5 oz herbshrucker hops (aroma) 10min
.5 oz herbshrucker hops (flavor) 5min
Should I leave the orange, and lemon peel, and seeds in the primary of filter out.
5 lbs. light DME
1 lb. wheat (steeping)
.5 lb. Crystal malt 40L (steeping)
.25 oz bittered orange peel 15min boil
.25 oz lemon peel 10min boil
seeds of paradise (no idea how much to add)
.7 oz challenger hops (bittering) 60min
.5 oz herbshrucker hops (aroma) 10min
.5 oz herbshrucker hops (flavor) 5min
Should I leave the orange, and lemon peel, and seeds in the primary of filter out.