YooperBrew

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

sub-zero

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What is the benifit to a late dme/lme/ addition? Wow lots of post deleated on this one lol

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In the Bottle--
(1968)Warsaw Pact IPA
Arrogant Bastard Clone
Primary--
EdWorts Pale Ale
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YooperBrew

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There are two main benefits to adding the bulk of the DME/LME late in a partial boil. (I can't think of any benefit in a full boil).

One is to keep the brew lighter colored. In my experience, an extract beer is almost always darker than the commercial version, or the AG version. The reason is that the extract can darken during the boil. Adding the extract late keeps that from happening. Another benefit is the increased hops utilization. Boiling the hops in a lower gravity wort gets the best bittering out of them. It simulates the hops utilization you'd get in a full boil.

I experienced that first hand a few years ago. I made my Dead Guy Clone as a regular partial boil (boiling 2.5 gallons of wort and topping up with water to 5 gallons). The next time, I added the bulk of the extract late in the boil. To my taste, it was almost twice as bitter! Later on, when I got Beersmith, I added the recipe to it. Sure enough, the IBUs in the partial boil were approximately 15- but jumped to 30 IBUs with a partial boil.

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Broken Leg Brewery
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peripatetic

Recipes 

From the artice linked in the first post:

In the previous step, it said the temp would get down to 170 -- that is the "high temperature" referred to in the quote.

1) Doesn't it have to boil to become sanitized?

2) what about all the advice about cooling the worst as fast as possible to avoid hazy beers?

Thanks!

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Primary: AHS Bell's Best Brown clone,
Bottle Conditioning: AHS Chimay Grande Reserve clone, AHS Sam Smith Taddy Porter clone, AHS Pliny The Elder Clone

YooperBrew

Recipes 

1. No. I mean, it's canned or bagged. It's already pretty darn clean. You could add it to boiling wort at the end of the boil and that is plenty hot to sanitize it. I think 30 seconds at 160 is fine for pasteurizing milk, so 10 minutes over 200 is probably overkill for the extract anyway.

2. Once it sits at that high temperature, then you can bring it down fast. You want to cool it fast, but usually it's at 80-140 degrees that is the danger zone for bacteria to grow. Also, the cold break happens as the wort cools rapidly from about 140 down to 70 or so.

When I've done this, I've added the extract with about 5 minutes left in the boil, so I just turned off the flame after the boil and considered it good. I never kept the temperature up after the boil, I started chilling right away.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

ChshreCat

Recipes 

I usually throw my LME in late and have it in there just long enough to make sure it's completely mixed in and then go right to cooling. I design my recipes to go with that method. Works great with large partial mashes when you already have decent gravity wort boiling without the extract.

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sub-zero

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Thanks Yooper looks like you could save on the hop bill going this way. I have been doing full boils but it looks like its time to play.

__________________
Running down the hallways of life with shoes untide blind fold on and knives in both hands
===============
Behind every good man is a good woman. That explains why im not worth a s**t I suppose!!!
===============
In the Bottle--
(1968)Warsaw Pact IPA
Arrogant Bastard Clone
Primary--
EdWorts Pale Ale
--
BULLSHIVIT BREWING CO.

Just Good Beer And No BULLSHI-VIT!!!!!

staggerlee

Recipes 

Are there any known issues with a late extract addition? Like for example, is there a problem with not achieving (and then removing the results of) a hot break?

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Keg conditioning: Saison Nordique
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Drinking (keg): Spider Cider
Lurking in the basement: Dog's Balls Cider (Rhino Fart City edition)

On Deck: Son of Rusty Bolt, Kentucky Common, Robust Porter

Shooter

Recipes 

I don't remove any of my break material anyway, hot or cold. I probably would if I was making a lager, but I haven't tried one yet.

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Yuri_Rage

Recipes 

Theoretically, malt extract has already experienced a break. I'm not saying you can't achieve a hot/cold break in extract brewing to some extent, but it's likely to a much lesser degree than one would get when brewing all grain. Also, all of the DMS and other nasties have long since departed malt extract, further lessening the requirement for a lengthy boil.

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