DNW
Well-Known Member
- Joined
- Nov 9, 2008
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Newb alert! I've done some searching but can't find the answer...
If it's been posted somewhere, please just point the way - no ned clogging up the forum with extra info.
I assumed that boiling for 60 minutes was primarily to get the flavoring hops developed and do "something" to the extract. This was probably due to the fact that the first two recipes I did called for putting all the extract in at 60 minutes. Now I've seen recipes that call for some extract added at 10 or 15 minutes and references made to the fact that it will help keep the color lighter. My question is, if you're doing a light (colored) beer, such as a hefeweizen, why would you boil the whole bill for 60 minutes if it's going to make it darker than necessary? I'm assuming there IS as reason, but I can't figure it out...
TIA-
If it's been posted somewhere, please just point the way - no ned clogging up the forum with extra info.
I assumed that boiling for 60 minutes was primarily to get the flavoring hops developed and do "something" to the extract. This was probably due to the fact that the first two recipes I did called for putting all the extract in at 60 minutes. Now I've seen recipes that call for some extract added at 10 or 15 minutes and references made to the fact that it will help keep the color lighter. My question is, if you're doing a light (colored) beer, such as a hefeweizen, why would you boil the whole bill for 60 minutes if it's going to make it darker than necessary? I'm assuming there IS as reason, but I can't figure it out...
TIA-