rdwj
Well-Known Member
I was looking through Palmer's book and noticed that in some recipes, he instructs you to add extract after the knockout. I looked in the glossary and didn't see a definition for the term. What does he mean??
dougjones31 said:Flame-out. The end of the boil. Aroma Hops are generally added at the end of the boil. I have never seen extract added at the end of the boil. The whole purpose of the boil is to sanitize the extract and drop protein.
rdwj said:I was looking through Palmer's book and noticed that in some recipes, he instructs you to add extract after the knockout. I looked in the glossary and didn't see a definition for the term. What does he mean??
Mykel Obvious said:I've never made any of the recipes, but John posts to the Brew Board in the Beer Forum... I'd post a question to him if I were you...
Yes, I meant flame-out. To reinterate: the idea is that you avoid a prolonged high gravity boil, which improves your hop utilizaiton and decreases maillard reactions that lead to wort darkening and extract twang off-flavors.
You don't necessarily have to turn the burner off and not boil the extract (you can boil it a short time if you want to), the idea is that merely heating it to pasteurization temperatures for a couple minutes is sufficient to sanitize the extract before cooling and pitching. I said 10 minutes in the book (p. 213), which is conservative to the point of being excessive. Earlier in Chapter 7, p. 82, I say at 5 minutes before the end of the boil.
So, in conlcusion, anytime at the end of the boil, for a couple minutes is sufficient. I should have been more clear in the book. Oh well, next time.
As an example, Milk is pastuerized by heating to 160F for at least 15 seconds.
Not pasteurizing the extract will not hurt you, but the beer fermentation could suffer from beer-spoilage bacteria or wild yeasts, which are probably not desired.
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