Purchased a Grand Cru kit from Midwest Supplies:

Ingrediants:

6lbs of Muntons Plain Extra Light DME

2oz Hallertau Pellet Hops

2lbs Minnesota Clover Honey

1oz Corriander

1/2 oz Dried Orange Peel

400mg White Labs Belgian Wit Ale pitchable yeast

Carapils Malt (Crushed)

So I cooked up a batch of the Grand Cru from Midwest Supplies. I opted for the White Labs liquid yeast this time to avoid any issues I had with the last batch of Grand Cru that did not ferment due to, likely, bad yeast.

I followed the directions that came with the kit. I started by boiling 2 gallons of tap water and cooling it down to about 160F and steeped the grain for 30 minutes. I then added the two bags of DME, stirred everything up and put the heat back on. Once I got a boil going, I added 1oz of the pellet hops and dropped the heat down to simmer a few times to avoid a boilover. I boiled like this for 40 minutes and then added the bottle of honey, taking the heat back when necessary to avoid boilover. 17 more minutes and then I added the corriander and orange peel, then three more minutes and I added the last 1oz of pellet hops. After two minutes, I took the pot off the heat and added it to the fermenter that already had three gallons of Poland Spring water that I chilled in the freezer for a couple of hours. I took the temp of the wort in the fermenter and it was 70F. I took the specific gravity, 1.054, just what it should be and I then added the yeast and sealed it up.