Originally Posted by allanmac00
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?