Tenchiro
Well-Known Member
Man I feel like such a newb sometimes when it comes to brewing. I had always wondered why extract brewing creates a darker beer than all grain. So I looked it up and it turns out the primary reason is the concentrated boil that most of us seem to be doing...
So the question is, with a full wort boil using malt extract, can you brew the light straw colored Hefewiezens and Witbiers you see from the all grain brewers? Would you still need to worry about doing the late addition extracts or could you boil all the extract for the full 60 minutes?
So the question is, with a full wort boil using malt extract, can you brew the light straw colored Hefewiezens and Witbiers you see from the all grain brewers? Would you still need to worry about doing the late addition extracts or could you boil all the extract for the full 60 minutes?