Saw this recipe on another thread (swmbo slayer recipe) and I previously asked within that thread the questions below. I didn't get any response so if anyone can answer parts of these questions that would be great.
Original Post:
I only have room and equipment for extract based recipes and I saw this recipe posted in a previous post.
3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
1 oz hops (looks like they changed to Glacier from Williamette)
1 oz hops (looks like they changed to Glacier from Williamette)
Has anyone used this recipe for the wheat based swmbo slayer and have any advice on a successful brew they would like to share? I am still a newbie and can use all the advice I can get.
1) I am not sure of which type of yeast to use and at what times the hops should be added to the boil.
2) Do I steep the 8 oz. Caramel, 8 oz flaked wheat and caravienne malt together prior to adding the DME? I have done a partial grain batch before where I steeped the grains for 20 minutes at 160-170 F prior to adding the extract and bringing to a full boil. From John Palmer's book I recall that he recommends using 1 gallon of water per 1 pound of grain for the steeping. Thus, this would need 2 pots of water going to do near a full boil.
3) What does the "10°L" stand for with the Caramel? The closest LBHS store is 90+ miles away so I want to make sure I have everything down prior to making the trip.
thanks...
Mick
Original Post:
I only have room and equipment for extract based recipes and I saw this recipe posted in a previous post.
3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
1 oz hops (looks like they changed to Glacier from Williamette)
1 oz hops (looks like they changed to Glacier from Williamette)
Has anyone used this recipe for the wheat based swmbo slayer and have any advice on a successful brew they would like to share? I am still a newbie and can use all the advice I can get.
1) I am not sure of which type of yeast to use and at what times the hops should be added to the boil.
2) Do I steep the 8 oz. Caramel, 8 oz flaked wheat and caravienne malt together prior to adding the DME? I have done a partial grain batch before where I steeped the grains for 20 minutes at 160-170 F prior to adding the extract and bringing to a full boil. From John Palmer's book I recall that he recommends using 1 gallon of water per 1 pound of grain for the steeping. Thus, this would need 2 pots of water going to do near a full boil.
3) What does the "10°L" stand for with the Caramel? The closest LBHS store is 90+ miles away so I want to make sure I have everything down prior to making the trip.
thanks...
Mick