This is because of the full volume boils. You get much higher utilization of the hops with a large boil than a small one, so you need less hops to get the same results. The same can be accomplished with extract brews if you do not use a concentrated boil.dj_van_gilder said:I've also noticed that less hops are used in AG batches when converting from an extract recipe. I've seen figures as varied as %17 to %24 less.
TheJadedDog said:The simple way is to replace the extract with 2-row and keep the same amount of specialty grains but this is not always ideal. Post your recipe and maybe we can help.
bradsul said:This is because of the full volume boils. You get much higher utilization of the hops with a large boil than a small one, so you need less hops to get the same results. The same can be accomplished with extract brews if you do not use a concentrated boil.
It's just when you don't boil the entire wort volume. Anytime you add top up water to the fermenter you've done a concentrated boil. There's absolutely nothing wrong with doing concentrated boils so don't worry about that if it was your concern.RLinNH said:Someone please explain what a concentrated boil is?
I'm sitting here wondering how you'd even go about a concentrated boil in an all grain batch. It pretty much means you didn't sparge properly and will have terrible efficiency. Unless you just make up for all that with a ton of extra grain but that's a lot of waste. But then again my tired brain just may not be connecting the dots tonight.Bobby_M said:That is, you generally do NOT do a concentrated boil with all grain...
Bobby_M said:When converting extract to AG, don't forget that some specialty grains will now contribute fermentables when mashed where they do not with extract steeping. IOW, it's not always as simple as subbing a base grain for extract.
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