Originally Posted by JoefromPhilly
I am brand new to this, and and was reading about how extract brewing does not make full use of the bittering hops, namely that you are not boiling the full wort, and thus, it will not absorb all of the alpha acids.
Partial boil and extract brewing are somewhat orthogonal. You can do full-boil extract recipes, and you could theoretically do partial-boil all-grain recipes. So while extract brewing is a lot more likely to be partial-boil, the hops usage thing is more properly a partial-boil property (rather than strictly linked to extract brewing).
Have any of you experienced any hops-related issues, and if so, how do you adjust for the fact that you are only boiling a portion of your wort and then just dumping it into the fermenter with the rest of the water?
Check your recipe. Most of the _extract_ recipes you'll find online are for a partial boil (usually 3 gallons) and so they'll use the right amount of hops to correct for this utilization. If they've done that, you don't want to alter things again.
Even very simple recipe tools (e.g. the free The Beer Recipator - Home
) will include a "how big is your boil" entry so they can calculate hops usage correctly.
Here's a comparison (using the Tinseth method to estimate IBUs).
Suppose you're making a 1.064 OG ale, and you're bittering with 10.5% aa Centenniel hops.
To hit ~30 IBUs, you'd need (assuming 60 minute boil):
about 1.4 oz of Centenniel with a 3 gallon partial boil early-addition
about 1 oz of Centenniel with a 5 gallon full boil early-addition
about .8 oz of Centenniel with a 3 gallon partial boil, late addition (1/3 up front)
about .7 oz of Centenniel with a 5 gallon full boil, late addition (1/3 up front)
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)