I'm looking for new recipe and have looked at several styles. A couple of them said to had half or most extract at the beginning of the boil and then add the rest 30 minutes or 15 minutes from the end of the boil.
My question is why? What are the benefits of adding extract toward the end of the boil. One specific recipe was an Irish Red, the other, a stout.
My question is why? What are the benefits of adding extract toward the end of the boil. One specific recipe was an Irish Red, the other, a stout.