I'm brewing a blonde ale (the Bases Loaded Blonde posted in the NB forum) which I will be dry-hopping with Anaheim and Serrano peppers. I'm only doing a PM version (60% grain, 40% pilsen extract). This is my first time doing a PM. I'm trying to decide when to add the extract - to the beginning of the boil or sometime later. Any suggestions would be very appreciated.
Location: Christiansted, St Croix, USVI, US Virgin Islands
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Depends on whether or not you're doing a full boil. I assume not, because you're partial-mashing; that generally yields less than the full boil volume. So I'd add the extract at flameout, before you start chilling.
I agree with NQ3X - if you're going for a Blonde Ale, and a partial boil, the less amount of time the extract is in there the better, just to reduce the possibility of kettle scorching, try to keep that color nice and light.
Thanks, all. I'm actually doing a full boil. I propose to mash with about a quart/pound, sparge with about double that volume, add water to the kettle to bring it up to 6 gallons and boil for an hour total. Will this work? Is there a minimum time the extract should boil to kill any nasties? I'm thinking 10-15 minutes.