Palmer says to add the LME when you pour the water in and before you heat it (p 144 of latest edition). Others say to add it right after the specialty grain steep. My LHBS instructions say to add it after you reach boil. Which is best? I believe Palmer is the so-called "expert".
An advantage to adding LME/DME
before "flame-on" is that it won't scorch if it comes in contact with the bottom of the kettle. Pages 55-58 of
HtB, 4e (
Steeping Speciality Grains) suggest that steeping 'specialty grains' in
wort (rather than water) may have some benefits.
An advantage to adding LME/DME
after removing the speciality grains is that one can do a "first wort hop" addition. It's also less likely that one will scorch the LME if it comes in contact with the bottom of the kettle.
An advantage to adding LME/DME
at the start of the boil is that water heats faster than wort.
I find that
How To Brew (HtB), 4e is an excellent resource for an extract-based recipe template. The "wort a/b" method (also reluctantly called "Palmer Brewing Method" by the author) does, IMHO, an excellent job of gathering, organizing, and "poka-yolk"-ing the extract-based brewing process. If you're looking for a second opinion or "expert",
Methods of Modern Homebrewing by Chris Colby is an excellent resource.
What currently works well for me is a full volume boil for 30 minutes with about 1/2 the DME/LME added at the start of the boil and the rest towards the end of boil (generally 5-10 minutes before flame-out) -- similar to the "wort a/b" method. No extract twang, no "cooked extract" off flavors, or other derogatory (yet undefined) off flavor for brewing with LME/DME.