KayaBrew

Recipes 

Is it still beneficial to do a late extract addition if doing a FULL BOIL?

dontman

Recipes 

Yes. Otherwise you're still re cooking something that has been cooked to a very high degree.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

Yooper

Recipes 

Just to be different, I'll say no. I don't see why a late extract addition would be helpful in a full boil. Even in AG, you boil all the wort at the gravity you would if you were doing a full boil with extract. You'd have the same wort, basically, as an AG batch. I don't think you'd gain anything from adding the extract late.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

Kungpaodog

Recipes 

I'll certainly submit to your greater knowledge, Yooper, but I believe the highest Alpha Acid isomerizations can be achieved at around 1.040 gravity, and this isn't a luxury afforded by AG brewers since they don't have the option of adding malt extract late. This should theoretically let you use fewer hops for the same IBUs, but in practice this only would mean saving maybe a half ounce of hops. But for the a brewer trying to save a buck this could mean something.

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Kelpie Home Brewery, Lafayette Colorado
Primary: Creek Dog Stout x2, Two Dogs IPA, Grinning Kelpie Wheat
Secondary: empty :(
In Bottles: Belgian Wheat

BeehiveBrewer

Recipes 

I don't really remember, but I thought one of the reasons you did a late addition was to keep the color from darkening. If this is true wouldn't it still benefit a full boil?

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Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

tom777

Recipes 

I'm curious about the color aspect as well...