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Old 06-19-2010, 10:26 PM   #11
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Maltodextrin can go in at any point, even at bottling.

Extract is already boiled. If not for the need to boil the hops you could just get some water to a boil, dissolve the DME and cool. The only difference between boiling your extract for 60 minutes and adding it at flameout is the effect it has on hop utilization and how much the extract might darken from the longer boil. I add all my extract between 15 minutes left and flameout depending on the recipe.


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Old 06-19-2010, 11:05 PM   #12
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Good information. I assume the longer the DME is in there the less hop utilization?

Since you use extract, when you do an extract only beer have you had trouble with body/mouthfeel of your beers?


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Old 06-19-2010, 11:17 PM   #13
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I've never done an extract only beer. I started with a partial mash brew and never went back.

Some argue the idea, but it's thought that the lower gravity the liquid in the boil the more utilization you get from your hops. So, less DME = more hop utilization.
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Old 06-21-2010, 12:32 PM   #14
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Quote:
Originally Posted by oach View Post
Good information. I assume the longer the DME is in there the less hop utilization?

Since you use extract, when you do an extract only beer have you had trouble with body/mouthfeel of your beers?
The way to get better hop utilization is by doing late extract additions to the boil. Start your boil with 20% of the total extract and add your hops as the recipe calls for. Add the remaining extract in the last 20 minutes of the boil. This method gives you better control over the color of your beers as well.

I highly recommend NOT doing extract only brews. You really need to steep grains to give it complexity and mouthfeel. Adding 8oz of malto-dextrin during the boil, or steeping some carapils malt will add body to your beer.
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Old 06-21-2010, 05:43 PM   #15
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Quote:
Originally Posted by CrookedTail View Post
Adding 8oz of malto-dextrin during the boil, or steeping some carapils malt will add body to your beer.
How much Carapils would you add to a 5 gallon batch?
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Old 06-21-2010, 06:33 PM   #16
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Steep the grains at a higher temp. Try 158 next time.

And check your thermometer.
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Old 06-21-2010, 10:26 PM   #17
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What will steeping the grains at a higher temperature do to them?
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Old 06-22-2010, 07:01 AM   #18
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On a recent IPA I had great luck with getting the body you're talking about with a partial mash including .5 lbs of carapils.
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Old 06-22-2010, 01:07 PM   #19
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Quote:
Originally Posted by BendBrewer View Post
Steep the grains at a higher temp. Try 158 next time.

And check your thermometer.
Steeping specialty grains at a higher temperature isnít going to do anything. Try adding more DME and maybe some Munich Malt extract.
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Old 06-22-2010, 04:49 PM   #20
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As I posted in the other thread:

All-grain or extract, shouldn't matter. The extract is exactly
the same thing you get out of a mash, and probably better
if you are a beginner at all grain mashing.

Body is most influenced by the yeast you use because there
is a great difference in the % attenuation. American ale
yeast gives you watery beers, British ale yeasts (and I mean
the liquid strains from Wyeast, not the generic stuff available
dry) don't attenuate as much. Look at the list at Wyeast and
pick one of the lower attenuators and see what happens.

The other thing that influences the perception of body
is sodium ion, you can add a small amount (like 1/8 teaspoon)
of NON-iodized NaCl to increase body.

Yes, higher mash temps give you more non-fermentables,
but the yeast attenuation is more important. See the second
question answered on this page for mash temp info:
http://www.byo.com/stories/wizard/ar...erature-issues
Ray


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