Originally Posted by jmcelher
So it's good to spread out the extract across the boil like 60 or 30? I see some sugar added at flameout like d45 or Belgian sugar. What's the point of that? So making an IPA. With 6lb Pilsen,1 lb of wheat dried extract. Should I do 3lb at 60, 3lb at 30 and 1lb wheat at 20?
Much of it is just personal preference. For a delicate beer like a Pils, I'd add the extract late. For a thick-n-musty Scottish Heavy, on the other hand, I'd add the extract at the beginning.
This is just another variable you can control to achieve your target flavor profile. It's not going to make a huge difference, but probably some.
The best thing to do would be to do an experiment: Boil a gallon of water in each of two pots for an hour. Add one pound of DME to one pot at the very beginning, and one pound of DME to the other ten minutes from the end. Then, do a side-by-side taste comparison to see which you prefer.