KayaBrew

Recipes 

Here's a question for all the pros: What is the minimum amount of extract (dry or liquid) to add before I add my bittering hops? Assume I'm working with a full boil.

Panzermann

Recipes 

Please post more info to get an accurate answer. What are you making etc? How much?

__________________
folgen Sie die Reinheitsgebot oder die Deutschen reinheit gesetz?


***No longer have time to keep up with all my batches***

STAD

Recipes 

That question is pretty confusing. Why not explain what you are trying to do, and what you were thinking of doing?

__________________
Primary: EdWort's Haus Pale Ale
Bottled:
Kegged:
Up next: Peanut Butter Porter

KayaBrew

Recipes 

Well, I meant the question in a general sense. I've been doing late extract additions on my last 4 brews, and I like the results as far as the color and flavor goes. I have been adding about a third of the LME when the water boils, then I add my bittering hops for the 60 minutes. With 15 minutes left in the boil, I add the rest of the LME. Pretty standard stuff. So my question is how much extract is needed for good hops utilization? I mean, could I add 1 pound of extract at the beginning of my boil and add the remainder of the extract with 15 minutes left on the clock or at flameout? If this is a bullsh*t question, then nevermind, but I'm always scheming up ways to improve my extract brews before I try a mini-mash brew.

Again, assume I'm boiling 5 gallons.

nukebrewer

Recipes 

It is said that for a lower boil gravity, you'll get better hop utilization, so logic would dictate adding no extract before adding the hops, but we still had about half the extract at the beginning of the boil. I don't know the exact number, but there is an ideal boil gravity that will get you the best utilization. I believe it's around 1.030, so add 3.4 lbs of DME to 5 gallons to get there.

__________________
Bluejacket Brewery
_________________________________________

Inhopsicated: A Beer Blog

Inhopsicated on Twitter

KayaBrew

Recipes 

Nice...I'll try that

BarleyWater

Recipes 

It's about 1.050. Most regular strength full boil brews won't benefit from a late extract addition, because most full boils have a wort gravity of less than that for the majority of the boil.

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

jkarp

Recipes 

Contrary to popular "wisdom", hop utilization isn't related directly to wort gravity. That said, there are issues at the extremes on both ends. Significant amounts of hot break can cause iso-alpha acids to precipitate out. On the other hand, a plain water boil is also a hassle because the hops simply float and won't roll with the boil. Anywhere in between and you're fine.

brewt00l

Recipes 

Do you have any additional info on this? Rager, Garetz, Tinseth and a number of other folks who have spent time researching utilization would disagree.

jkarp

Recipes 

There's been a number of threads here about it, but essentially, this was the finding from the 2007 International Brewers Symposium. John Palmer discuss it in the March 20th episode of Basic Brewing.