Indianhead_Brewer
Well-Known Member
I have been trying to soak up as much brewing information as I can since I joined the forum a few weeks back and wow have I learned a lot from all the old threads I have been searching through.
In my constant search for more brewing information I went over to the Brewing Network and started downloading episodes of Brew Strong (thinking maybe I can absorb more brewing info while attempting to get some work done - yeah fat chance of me actually multitasking). The first episode I decided to listen to was one on "Brewing Kit Beer" (Broadcast: 11/29/2010) since that is the point I am at in my brewing career and figured maybe I would pick up some tips I hadn't picked up somewhere else.
Well lo and behold something new to me was discussed and I wasn't sure I heard it right.......enough so that I had to go back and listen again today. Jamil and JP seemed to be advocating not boiling your malt extract or at least not boiling it very much. Basically Jamil said "Don't double boil the stuff, it's already been boiled" in reference to boiling extracts. In thinking about that LME is already wort that has been boiled off the under a partial vacuum and DME is just extract that has been atomized and dried.....which means you don't need to cook the stuff again....at least not excessively. Jamil and JP basically said you just need to cook the stuff enough to dissolve and pasteurize....which doesn't take that long.
Overall their reasoning behind this was that this would potentially decrease the perceived "tang" that people sometimes think comes along with extracts as well as to provide lighter color and to avoid carmelization of the sugars (Maillard rxn) since this stuff has already been cooked once before.
So I am planning out a Sierra Nevada clone extract brew with specialty grains. Instead of following the kit directions I was gonna change things up to align with what I heard these guys talking about. So instead of adding all the malt extract at beginning of the boil I was thinking about doing the following.
- 0.5 lbs Briess Caramel 60 (Steep until 170 degrees, remove, bring to boil)
- 1 lb Briess Golden Light DME (60 minutes)
- 0.75 oz Chinook (60 min)
- 1 oz German Perle (20 min)
- 6 lbs Gold malt syrup (10 min or maybe even at flameout)
- 2 oz Cascade (0 min)
Does this seem OK, or am I just plain stupid?
Just to confirm what had been discussed by Jamil and JP I've searched around this forum and other places a bit and it seems like this would be OK.
https://www.homebrewtalk.com/f39/late-malt-addition-288333/
https://www.homebrewtalk.com/f39/malt-extract-flameout-295888/
http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/
In my constant search for more brewing information I went over to the Brewing Network and started downloading episodes of Brew Strong (thinking maybe I can absorb more brewing info while attempting to get some work done - yeah fat chance of me actually multitasking). The first episode I decided to listen to was one on "Brewing Kit Beer" (Broadcast: 11/29/2010) since that is the point I am at in my brewing career and figured maybe I would pick up some tips I hadn't picked up somewhere else.
Well lo and behold something new to me was discussed and I wasn't sure I heard it right.......enough so that I had to go back and listen again today. Jamil and JP seemed to be advocating not boiling your malt extract or at least not boiling it very much. Basically Jamil said "Don't double boil the stuff, it's already been boiled" in reference to boiling extracts. In thinking about that LME is already wort that has been boiled off the under a partial vacuum and DME is just extract that has been atomized and dried.....which means you don't need to cook the stuff again....at least not excessively. Jamil and JP basically said you just need to cook the stuff enough to dissolve and pasteurize....which doesn't take that long.
Overall their reasoning behind this was that this would potentially decrease the perceived "tang" that people sometimes think comes along with extracts as well as to provide lighter color and to avoid carmelization of the sugars (Maillard rxn) since this stuff has already been cooked once before.
So I am planning out a Sierra Nevada clone extract brew with specialty grains. Instead of following the kit directions I was gonna change things up to align with what I heard these guys talking about. So instead of adding all the malt extract at beginning of the boil I was thinking about doing the following.
- 0.5 lbs Briess Caramel 60 (Steep until 170 degrees, remove, bring to boil)
- 1 lb Briess Golden Light DME (60 minutes)
- 0.75 oz Chinook (60 min)
- 1 oz German Perle (20 min)
- 6 lbs Gold malt syrup (10 min or maybe even at flameout)
- 2 oz Cascade (0 min)
Does this seem OK, or am I just plain stupid?
Just to confirm what had been discussed by Jamil and JP I've searched around this forum and other places a bit and it seems like this would be OK.
https://www.homebrewtalk.com/f39/late-malt-addition-288333/
https://www.homebrewtalk.com/f39/malt-extract-flameout-295888/
http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/