I know I can get flavors from the grains, but no body or malt without a partial mash. Sure you could probably supplement the body with various kinds of extract.
And while some extracts might have a mixture of grains, if I was trying to mimic an AG recipe I'd want at minimum an exact recipe of what went in it, which from what I've seen so far isn't on the label.
Basically, I think it'd be great to be to throw in 5lb 2 row, 4 oz munich extract, 3 oz special b, etc. and start the boil, getting more consistent results. Certainly would take out a lot of the variability for developing recipes since you wouldn't have to worry about if you had extracted enough of the malt, had some off flavor produced by that one grain at a certain temp through some chemical reaction and then worrying about water quality. While that is a huge part of the art and science of brewing, and what makes me so interested in HB, as far as creating consistent beers to study and refine, extracts seem like they'd make it easy.
Just my thoughts.
|
Linear Mode
