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Old 11-29-2013, 06:43 PM   #1
DeBAD
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I'm confused. The directions in my extract brews always call for adding 100% of the extract just before the boil. However I've been noticing many threads suggesting to stagger out the extract additions throughout the boil (ie half pre-boil and half with 30 minutes left).

What is the reason for that? Does that raise/lower OG or something?

Thanks!



 
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Old 11-29-2013, 07:03 PM   #2
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helps to give you a lighter color beer

when I did extract brews using Dry Malt extract, I would put in a 1/3 at the start and then 2/3 at flame out

there are lots of ways to make beer

all the best

S_M


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Old 11-29-2013, 07:34 PM   #3
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It's called late extract addition. I used 2lbs extract in 2.5-3.5 gallons of water in my 5 gallon kettle for hop additions. Remaining extract at flame out since it's still boiling hot & pasreurization happens at 160F. Lighter color & no extract twang.
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Old 11-29-2013, 07:44 PM   #4
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What the above posts have said is true and I agree, however it depends how much trouble or care you want to put into the batch. When I'm doing extract vs. all-grain, I don't tend to think it makes as huge of a difference in the finished beer as other, more important factors in the brewing process, so I just add all the extract in pre-boil. Nothing wrong with it really, but again it's all about how particular you like to be.

And If you're REALLY particular, you'll end up going all-grain.
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Old 11-29-2013, 09:03 PM   #5
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Adding part at the beginning and part near the end is completely optional and is done for cosmetic reasons only. As the extract boils it will get slightly darker due to Maillard reactions. Do which ever method you want both are valid and will give you beer in the end.

 
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Old 11-29-2013, 09:09 PM   #6
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It's not just done for cosmetic reasons. If you're doing a partial boil, adding all of the extract at the start will result in the boil having a much higher SG than if doing a full boil, which leads to significantly lower hop utilization. Might not be crucial for many beers, but can make a huge difference in hop forward styles. By leaving some of the extract out until the last 10-15 min of the boil, the SG and hop utilization can be kept comparable to that of someone brewing the same recipe with a full boil. Even people doing a full boil sometimes do late extract additions for hop utilization purposes.
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Old 11-29-2013, 09:19 PM   #7
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I'm planning on a full 3-gallon boil for a 5-gal batch. So if I'm understanding everyone correctly it won't have any effect. Only in color? Or does it have any SG effect?

 
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Old 11-29-2013, 09:23 PM   #8
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Quote:
Originally Posted by DeBAD View Post
I'm planning on a full 3-gallon boil for a 5-gal batch. So if I'm understanding everyone correctly it won't have any effect. Only in color? Or does it have any SG effect?
Adding all of the extract at the start will result in lower hop utilization. Adding some of it late will result in higher hop utilization.

It has a huge effect on the SG of the boil, but none whatsoever on the SG of the finished product.
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Old 11-30-2013, 05:04 PM   #9
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So it sounds like especially if I'm brewing an IPA I should stagger it right? Would you go half at the beginning of the boil and half with 30 min or so left for the IPA or something different than that even?

 
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Old 11-30-2013, 05:10 PM   #10
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No. Half @ 30 minutes would still give plenty of time for mailard reactions. @-3lbs in the boil of 3-3.5 gallons for hop additions will give better utilization. Since the wort is still boiling hot at flame out,& pasteurization happens @ 160F in seconds,adding extract at flame out will work fine. Iow,pasteurization happens well BELOW the boiling point. You don't need to boil the holy hell out of everything to pasteurize it.


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