rcd
Well-Known Member
I've recently brewed my first successful batch, an amber ale. I learned most of what I now know in the book "How to Brew". It's a great book, but I noticed in his recipes he often instructs you to add half of the extract at the beginning, and the other half as you take the wort off the heat at the end.
Can anyone explain to me why you would do this? Only thing I can think of is the 2nd half avoids the hot break... so I guess you would have less proteins for a lighter mouthfeel, while still having fermentable sugars?? But that's purely a guess, I don't know a whole lot yet.
If that's the case though, I don't see what keeps you from adding it all at the end, after you've boiled the hops...
any insight is appreciated.
Can anyone explain to me why you would do this? Only thing I can think of is the 2nd half avoids the hot break... so I guess you would have less proteins for a lighter mouthfeel, while still having fermentable sugars?? But that's purely a guess, I don't know a whole lot yet.
If that's the case though, I don't see what keeps you from adding it all at the end, after you've boiled the hops...
any insight is appreciated.