Tenchiro

Recipes 

Man I feel like such a newb sometimes when it comes to brewing. I had always wondered why extract brewing creates a darker beer than all grain. So I looked it up and it turns out the primary reason is the concentrated boil that most of us seem to be doing...

So the question is, with a full wort boil using malt extract, can you brew the light straw colored Hefewiezens and Witbiers you see from the all grain brewers? Would you still need to worry about doing the late addition extracts or could you boil all the extract for the full 60 minutes?

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Aleforge

Recipes 

I noticed a much better color when I did full extract boils. My last hefe was just right, and the light lager is almost clear! It seems I always had a darker orangish tinge to everything that was boiled concentrated, but I thought it was just me!

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PRIMARY - Irish Red
PRIMARY - Apple Bee Cider
PRIMARY - Dunkelweizen
PRIMARY - Orange Blossom Mead

"A man is but the product of his thoughts. What he thinks, he becomes." -- Mahatma Gandhi

Laurel

Recipes 

Good to know! I'm about ready to start doing full boils with extract.

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Primary - Haus Pale Ale

Secondary - Empty
Bottled/Drinking - Dark Matter
Kegged - BigKahuna's Blonde - with Nectarines
Planning - American Red

Choguy03

Recipes 

Late addition with your extract will also help keep the extract from oxidizing and giving you darker then wanted color.

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Mad Scientist Brewing Co.

:Fermentation Cabinet:

Primary: Bee Cave Bavarian Hefe
Secondary: Nothing
Bottled: Nothing
On Deck: Gumball Head Clone (Jekster)

Tenchiro

Recipes 

I normally do, but as Taipans said I still noticed an orange tinge on by brews. Although it does help tremendously with the overall color of the beer. I think I need to step up to full boils soon.

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Wicked Daddy

Recipes 

Remember also that extract is the product of an already boiled wort. I've steeping grains and boiling that for the 60 minutes to also utilize hops, per the recipe, and adding the extract in the last 15 minutes to pasteurize it and fully assimilate it into the entire mixture. This, combined with full boils has produced a better tasting, properly colored wort/beer.

Brakeman_Brewing

Recipes 

Full boils for me made a world of difference in the finished product, and moving to partial mash made an even bigger difference quality/freshness wise as well as cost wise. In the last few brews I have made I havent used more than a 3.3lb jug of LME.

Schlenkerla

Recipes 

You should be able to added the extract right at the start of the full boil.

Be advised you need to do these 5 things!!!

1) Make sure the burner is OFF! Otherwise you will get burnt carmelized extract. Boil water, flame-out, add extract stir like crazy and crank her up to boil then add the hops.

2) Reduce bittering hop quantity for improved utilization. http://www.howtobrew.com/section1/chapter5-5.html

3) Also add an extra gallon of water if you still want 5 gallons after its done boiling.

4) At 45 minutes into the boil add a wort chiller, w/o it it will take a long time to cool and you will get DMS in your beer (DMS - Cooked Vegi taste)

5) Aerate your cooled 5 gal of wort with a syphon-nozzle, paint mixer, shaking or with oxygen. Do so in the fermenter.

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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Dunkelweizen, Helles, Apfelwein
2ndary:empty
Drinking: Light Ale, Fat Tyre Clone, Portly Porter, Apfelwein
Next: Irish Dry Stout, Caribou Slobber,

|Myeast 50327|Easy Hop Oast|

homebrewer_99

Recipes 

When I do steeping with DME I will steep grains equilalent 1 lb of DME for 45 mins (with the hops) then remove the pot from the heat then add the DME and steep for 15 mins...

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HB Bill

Proofman

Recipes 

LME darkens as it gets older. Try going with all DME.