Originally Posted by blasbek
Yooper, why add half of the extract at the end? If that is better why do the instructions not recommend that? Thanks.
It reduces maillard reactions, resulting in a less "cooked extract", almost caramelized taste. It keeps the color lighter as well. Sometimes a light beer gets really dark when it's extract, just because of the lengthy boiling of the extract. Since extract has already been processed, it doesn't need a boil but maybe some pasteurizing at flame out temps is a good idea!
It's a relatively new (about 5-6 years?) thought, but it's widely accepted and practiced now. I think some of Northern Brewer's kits incorporate the late extract addition, and many others do as well.