Thanks for the reply, I guess I"ll reveal my top secret recipes...that are really 1st try's
(2) 3.3 lb. cans Briess pilsner lme
8 oz. Durst wheat malt
8 oz. Briess rye malt
8 oz. Dust Vienna malt
(1.5 lbs. grain total)
7.5 HBU's of Spalt hop pellets (boiling/bittering)
The spalt pellets I have are 5% average alpha acid, so I'm using 1.5 oz. to get the 7.5 HBU's. Boiling these for 1hr. after the foam up. Thought this might be the "hot break" if I remeber correctly?
-Should I just steep my crushed grains 150 - 160 F. in 3 gallons for 30 min. as my past practice usually was (the same as the G&G intermediate brewing instructions with an extra 10 min.), or use the G&G all grain instructions with the strike water volume/temps adjusted for my small 1.5 lbs. of grain?
- In the past I used a portion of water at 170 F (maybe about 3-4 qts. or 1 gal.) to slowly pour over muslin bags of grain to get all the good stuff out, sort of a "simulated sparge", is this o.k.?
(more a alt, schwarzbier, octoberfest hybrid)
(1) 3.3 lb. can Briess Munich lme
(1) 3.3 lb. can Briess amber lme
8 oz. Weyerman cara red crystal
8 oz. Durst dark crystal
8 oz. Weyermann carafa II chocolate malt
5 oz. Briess black patent
3 oz. Briess roasted barley (un-malted I think)
(2 lbs. grain total)
10 HBU's of boiling/bittering hops
(Traditional, Tettnang, and Spalt pellets combo)
1/2 oz. (1/4 tettnang, 1/4 spalt) for flavor and aroma close to end of boil.
Was gonna try maybe at 7, then 3 min. and then last :30 sec. Thinking since the ice bath cool down takes a while, rather than use a more normal addition times. The "simulated sparge" and tweaking of hop pellet times are small things that make me feel like I'm making a more custom/personal brew and hopefully getting the most from these specific ingredients.
-The same question for this grain mix, should I steep or use G&G all grain instructions with the strike water temps./volumes etc. adjusted for my small grain weight?