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Old 09-13-2005, 06:10 AM   #1
Shambolic
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How long should an all-extract brew be boiled for?
Is it different for a brew with some dextrose (corn sugar) in place of malt?

The reason I ask is that my most recent brew (an all malt German style lager) is not clearing at all well (I ended up bottling it somewhat cloudy). I think the problem may be that I didn't boil for long enough.

Actually, come to think of it, I didn't use any Irish moss in the boil either. Should I do so from now on?

(Yes yes, I'm very new to brewing - it was my fifth brew)



 
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Old 09-13-2005, 07:12 AM   #2
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Yes, use irish moss in the future in the last 10 minutes of the boil.

Here's a couple of links tat talk about fining agents as well:

http://www.mrgoodbeer.com/sediment.shtml

http://byo.com/mrwizard/1250.html


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Old 09-13-2005, 11:12 AM   #3
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I try to time all my boils for 1 hour. I add hops and Irish moss the last 15 mins and hop again with 5 min left. Pretty standard blueprint for a boil. I guess I'll play with it a little more when I start conjuring up my own recipes instead of following others.
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Old 09-13-2005, 11:56 AM   #4
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Quote:
Originally Posted by Shambolic
How long should an all-extract brew be boiled for?
Is it different for a brew with some dextrose (corn sugar) in place of malt?

The reason I ask is that my most recent brew (an all malt German style lager) is not clearing at all well (I ended up bottling it somewhat cloudy). I think the problem may be that I didn't boil for long enough.

Actually, come to think of it, I didn't use any Irish moss in the boil either. Should I do so from now on?
My LHBS recommends 30 minutes for an extract batch, but Palmer and most others say 60 minutes, tho that's primarily for maximum hop utilization.

Your clearing problem is more likely related to a lack of an adequate cold break than too short a boil. Did you chill the wort to room temperature quickly?
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Old 09-13-2005, 12:54 PM   #5
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I tried a "late brew" a couple of batches ago. It's still in the primary. Maybe I'll rack to the secondary tonight. Not certain if I have the time.

Anyway, I boiled 1.5 gals water and only 1 lb of extra light DME with 1 oz hops for 45 mins (to get the hop utilization without carmalization/color).

At that time I added 5 lbs of malt, re-hydrated Irish Moss and more hops. Then boiled for a full 15 mins.

I'll keep you posted on what happens next and how it turns out.

I will be out of town for the next 2 weeks though.
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Old 09-13-2005, 02:30 PM   #6
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Quote:
Originally Posted by Shambolic
How long should an all-extract brew be boiled for?
Is it different for a brew with some dextrose (corn sugar) in place of malt?
i would try to do a 60 minute boil. it's good for hop utilization, color, and hot break. i do 90 minute boils on my batches. it's tuff for extract brewers who can't get a 6 - 6.5 gallon wort to boil down to 5 gallons. you want to boil as much of the 5 gallons as possible.

i have only recently used irish moss in 1 brew. IMHO, it's over rated. but, that's just me. use good racking techniques and your beer will be plenty clear.
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Old 09-13-2005, 02:43 PM   #7
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You could always add Polyclar to your secondary.

Just remember to leave it behind in the secondary come racking time for bottling.
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Old 09-13-2005, 03:05 PM   #8
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If it is hopped extract then 20 mins to just kill anything, but if it is unhopped then a full 60 does it for me.
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Old 09-13-2005, 08:27 PM   #9
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i got my latest issue of Brew Your Own at lunch in the mail, and it has a big story on the best ways to improve your extract brews. you extract guy's may want to check it out..........
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Old 09-13-2005, 09:55 PM   #10
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I was told at an AG training class (but applies to extract as well) that you should boil about 15 minutes before you add any hops to achieve your hot break. Then go to your normal boil schedule. This was commentary from a brewmaster who was monitoring the class. So for me that's 15 minutes (or whenever the hot break occurs) and then I start the timer for 60m.



 
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