Hot Break or Not Break?

**HelperMunkee** · 08-26-2009, 04:39 PM

As with many subjects in home brewing, there seems to be some debate about whether or not you need to boil extract to obtain the hot break.

In the past I've steeped grain, then added extract. Once the wort is boiling and the hot break presents itself, then I begin the timer and add my first charge of hops. Pros: Lots of (what I perceive to be) hot break proteins floating around. Cons: Caramelized wort, ie: all one color all the time.

Next brew day I plan to do a late extract addition of 3/4 of my extract (a little sugar in the boil I hear helps hops utilization, hence the 1.4 up front [we can talk about that too if you like]). The hope is for a lighter colored beer.

Do I need to fear having no hot break? What is the consensus on extracts needing a hot break?

**Revvy** · 08-26-2009, 04:48 PM

A debate about hot break or no hot break?????

Where?

The only issue with boiling wort in an extract batch is hop utilization. You need to boil an amount of wort in order to isomerize the alpha acids....The amount is really up to you, since many extractors use late extract addition.

Now as to hot break...that just a natural part of the boiling process you get a hot break and it dissoves, end of story. It's often less prevelent in extract based beers (again if you are only bringing a couple pounds of extract you wont get much break) than it is in Ag.

But again, it's really nothing anyone really debates or even concerns themselves about, you either get one, or you don't...it's big or it isn't and it really doesn't mean all that much.

**HelperMunkee** · 08-26-2009, 04:55 PM

I guess my question was is the 15 minute of the late addition sufficient to render an adequate hot break?

Let's focus more on the pros and cons of late extract additions rather than the existence/presence of hot break (which we all know to exist). For example what is the relationship of extract/sugars to hop utilization.

**Revvy** · 08-26-2009, 05:05 PM

Here you go...this is from searching for "Late extract addition"

http://www.homebrewtalk.com/f39/late-extract-addition-process-128805/?highlight=Late+extract+addition

http://www.homebrewtalk.com/f13/late-extract-addition-124417/?highlight=Late+extract+addition

http://www.homebrewtalk.com/f39/late-lme-addition-time-121669/?highlight=Late+extract+addition

http://www.homebrewtalk.com/f39/adjust-recipe-late-extract-addition-121304/?highlight=Late+extract+addition

That should get you started.

**Yooper** · 08-26-2009, 05:08 PM

Quote:

Originally Posted by HelperMunkee

I guess my question was is the 15 minute of the late addition sufficient to render an adequate hot break?

Let's focus more on the pros and cons of late extract additions rather than the existence/presence of hot break (which we all know to exist). For example what is the relationship of extract/sugars to hop utilization.

Well, with extract I don't know that everybody even gets a hot break, since the processing should have taken care of that. So, yes, it exists but it's not necessary for extract brewing. You can boil extract without ever getting much of a hot break, but can carmelize the wort. The only reason to boil extract at all is simply to "sanitize" it. The only reason to boil is to isomerize the hops oils.

It's generally accepted that adding the extract later in the boil increases hops utilization. John Palmer said in earlier times that it's a function of the SG of the boil, but now he's saying that it's not. Brew Your Own: The How-To Homebrew Beer Magazine - Story Index - Hops - Behind the IBU: Advanced Brewing
Regardless, you can assume that adding the extract late will impact the perception of bitterness, so you can use some brewing software to calculate it reasonably well.