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Old 01-10-2009, 04:18 PM   #1
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Default Late extract addition?

I'm currently brewing an IPA that calls for adding half the extract to the kettle at the beginning of the boil, then the other half about 40 minutes into it. All the beers I've ever done call for using all the extract at the beginning. I was under the impression that all your extract should boil for at least 60 minutes. Is this a mistake in the recipe, or will this actually help the beer?

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Old 01-10-2009, 04:29 PM   #2
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I'm currently brewing an IPA that calls for adding half the extract to the kettle at the beginning of the boil, then the other half about 40 minutes into it. All the beers I've ever done call for using all the extract at the beginning. I was under the impression that all your extract should boil for at least 60 minutes. Is this a mistake in the recipe, or will this actually help the beer?

It will likely reduce scorching and carmelization. I would follow the instructions.
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Old 01-10-2009, 04:38 PM   #3
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I always do late extract addition. The extract has already been boiled once and doesn't need another BUT you do need some sugars in the water for proper hop extraction. Most folks put 40 to 50% extract in the water for the hops and the remaining extract in at the end of boil. Your beer will come out slightly lighter by doing this because you won't be caramelizing your extract as much. Also, with less malt/more water ratio in the pot, you have less chance of burning your extract.

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Old 01-10-2009, 04:39 PM   #4
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Originally Posted by allanmac00 View Post
I'm currently brewing an IPA that calls for adding half the extract to the kettle at the beginning of the boil, then the other half about 40 minutes into it. All the beers I've ever done call for using all the extract at the beginning. I was under the impression that all your extract should boil for at least 60 minutes. Is this a mistake in the recipe, or will this actually help the beer?
Yep, it's a newer technique used to reduce maillard reactions (darkening and "twangy" wort) and increase the hops utilization. Even the newer recipes by Jamil Zainasheff use late extract additions.

If you're using an older recipe that doesn't have late extract additions, you can still do it, but you'll want to decrease the bittering hops a bit due to the better hops utilization. We can help you with that, if you come across that issue.

Extract doesn't really need to boil, since it's already processed. The point of the 60 minute boil is for the hops, to isomerize the bittering oils.

What is the recipe you're using?
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Old 01-10-2009, 05:08 PM   #5
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It's a kit my LHBS put together.

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Old 01-10-2009, 05:13 PM   #6
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It's a kit my LHBS put together.
It sounds like your LHBS is up to date on the latest methods which speaks well of them. It's always a good idea to check when you get "iffy" information from a LHBS but in this case it's very good information.
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Old 01-10-2009, 05:33 PM   #7
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It sounds like your LHBS is up to date on the latest methods which speaks well of them. It's always a good idea to check when you get "iffy" information from a LHBS but in this case it's very good information.
True that. I've got nothing but friendly vibes and good info from them. 1/2 hour away though is the only thing. No biggie though.
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Old 01-10-2009, 05:56 PM   #8
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Let me know how that goes, I have been wanting to try the last extract but I have been a little iffy on it because my directions from Midwest always say put it all in at once.

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Old 01-10-2009, 06:25 PM   #9
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Let me know how that goes, I have been wanting to try the last extract but I have been a little iffy on it because my directions from Midwest always say put it all in at once.

I felt the same way on my first two batches, but I am going to go ahead and try it on my next one. I have read too many good things about late extraction here not to try it.
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Old 01-11-2009, 02:21 AM   #10
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A related question -- if you add most of the extract with 15 minutes to go, do you add the Irish Moss at the same time?

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