adding extract at knockout

[ernie00]

quick question here in Palmer's book on my first recepie I did the pale ale it said to add the extract and then let boil again for 5 min for pasteurisation.

I'm following another recepie in the book and it says to add at knockout. So do I add the LME and then close the fire or bring it back to a boil for 5 min?

thanks
Ernie

 

[whatsleftofyou]

Honestly it's probably not going to matter much. If you add with 5 mins left in the boil you're good. If you add at flameout, odds are you're going to be over 160F for long enough to kill anything anyway.

 

[Yooper]

Honestly it's probably not going to matter much. If you add with 5 mins left in the boil you're good. If you add at flameout, odds are you're going to be over 160F for long enough to kill anything anyway.

Yep, that's what I was going to say! Sort of.

Actually, I would move the addition to flame out anyway. Here's why- if you add it with 5 or 10 minutes left in the boil, you'll stop the boil for a time. If you add it at knockout, or a minute before knockout, you'll be above pasteurization temperatures anyway. No sense screwing up your late hopping additions, if you have them. I'd add the extract at the end.

 

[JLem]

also, no chance of a late boil over if you add it at knockout. Just be sure to mix it well to get all the extract dissolved.