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Old 02-15-2013, 06:18 AM   #1
BansheeRider
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I was doing some research and I ran across late additions of extract as one of the methods used in brewing. I am brewing my 3rd batch tomorrow, would I benefit from using this method? I was thinking maybe I would add 25-50% of LME at the beginning and the rest at 15 min left in the boil. I read this article that I found in the sticky thread of this forum....http://beersmith.com/blog/2008/02/20...act-additions/

Sounds like this is the appropriate way to brew extract. What do you guys think?
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Old 02-15-2013, 09:32 AM   #2
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Quote:
Originally Posted by BansheeRider View Post
I was doing some research and I ran across late additions of extract as one of the methods used in brewing. I am brewing my 3rd batch tomorrow, would I benefit from using this method? I was thinking maybe I would add 25-50% of LME at the beginning and the rest at 15 min left in the boil. I read this article that I found in the sticky thread of this forum....http://beersmith.com/blog/2008/02/20...act-additions/

Sounds like this is the appropriate way to brew extract. What do you guys think?
It's one of many ways to achieve what you want your end product to look like or replicate (clone). I've found when using extract + steepers most of my beers usually ends up being to dark due to carmalization during the boil (especially if it's a partial boil) now I actually add about 25% at the start and add the remainder at about 10-5 min also when my recipe calls for pale malt DME I will use the Pilsen light DME (same stuff I use for starters) and have had alot of success with it.

 
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Old 02-15-2013, 01:17 PM   #3
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In my partial boil AE beers,I use 1.5lbs of plain DME (usually light) in 2.5-3 gallons of water for hop additions. The remaining DME & all LME at flame out. Steep for 15 minutes to pasteurize,which happens about 162F. And since the wort is still boiling hot at flame out,stir it all in,cover,& Bob's your uncle.
In my PM ales,the fresh wort is 50% of the fermentables,so I use that for hop additions,& the 3-3.3lbs of extract goes in at flame out.
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Old 02-15-2013, 01:59 PM   #4
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I wonder why instructions say to boil all extract for 60 min. I will deffinately try the late addition method tonight, I'm making a 5 gal batch of Amarillo Pale Ale.
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Old 02-15-2013, 02:05 PM   #5
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Quote:
Originally Posted by BansheeRider View Post
I wonder why instructions say to boil all extract for 60 min. I will deffinately try the late addition method tonight, I'm making a 5 gal batch of Amarillo Pale Ale.
That all in for 60 minutes was the old way before it was discovered that late additions lightened the color & improved the flavor.
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Old 02-15-2013, 03:31 PM   #6
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Quote:
Originally Posted by unionrdr View Post
That all in for 60 minutes was the old way before it was discovered that late additions lightened the color & improved the flavor.
Sounds like most of the techniques used in home brewing are old and out-dated.
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Old 02-15-2013, 05:15 PM   #7
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I wouldn't say most of them. Just those that create more problems than they solve,like all extract in at start of boil. Or change as the result of better quality ingredients,like yeast autolysis. Partial boils vs full boils,still lots of arguing over that one. AG vs AE with what's available now. Dry vs liquid yeast. I think most of it now is over perceived superiority. More gadgets & tools to improve the brewing/fermenting processes then vs now...etc.
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Old 02-15-2013, 05:33 PM   #8
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Thanks for a concise thread on the topic. The info is definitely appreciated.

 
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Old 02-16-2013, 07:27 PM   #9
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I brewed a Patersbier using only the steeped grain wort and about 1 lb of extract for the full 60 and added the rest at flameout. Beer came out a very nice golden color. Can't wait to try one next month.
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Old 02-16-2013, 07:32 PM   #10
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Well here's my question then. Are you adjusting the hop utilization in your recipes or considering full isomerization with a minimal gravity wort?

 
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