Boiling and bitterness

[Nikoenig]

Hi all, I'm currently still brewing using the cans of 'liquid' malt and usually the receipes say to boil some hops for only a couple of minutes so that it doesn't get too bitter. That, I understand.

However, when I watch videos of all grain brews, people throw in their hops with the mash and keep boiling all of that for an hour or so depending their receipe.

Why is it that all grain receipes get to boil hops inside the mash and if I let it boil too long it gets too bitter too quick so to speak?

 

[flars]

Could better answer your question if you give us the recipe and the LME you are using and then we can compare the brewing instructions to an all grain recipe.

 

[mrdail87]

I'm guessing here is you're using hopped extract? Some malt extracts (liquid malt) come with hops already mixed in, some are just sugars.

Usually even with an extract recipe you add hops at the beginning of the boil for 60 minutes.

Also, I think you have your terminology mixed up, what you're calling the "mash" is actually "wort" (prefermented beer)

Are you using recipe kits? Can you link to the kit or extract you're using?

 

[Nikoenig]

At the moment I'm doing receipes like these ones:
http://www.liquorcraft.com.au/afawc...99/ID=6714/SID=1024161270/productdetails.html

 

[flars]

I can't find very good information on Black Rock malt extract. A japanese brewer commented all the Black Rock he has seen is pre hopped. Boiling a pre hopped extract will increase the bitterness and decrease the taste of the hops.

The hop addition that you have, and to boil only for a few minutes, is a flavor addition. Hops added after a short boil would be an aroma addition.

 

[Nikoenig]

It would make sense to have that malt extract pre hopped now that you mention it, for bitter purpose I mean.

The receipe that comes with those cans usually requires to boil water, add dry malt extract and mix then add hops and boil another 2 minutes and put in fermenter, add liquid malt extract (big can) and fill up with cold water to reach desired degree and finally add yeast.

This means that the liquid malt extract I get from the can is what most of you get out of boiling the wort (grain and hops) for over an hour depending the receipe. I think I'm started to wrap my head around all of this.

Thanks guys

 

[unionrdr]

Pre-hopped extracts should never be boiled. Period. When I wanna add hops to a pre-hopped can,I get a 3lb bag of plain DME (usually light or extra light) & the hops. Using half the bag in a partial boil to make any hop additions I want. Then at flame out, add the remaining DME & the can. Stir well to mix in completely, then cover & steep while I get the chill ready. Since the liquid is still boiling hot at flame out & pasteurization happens in seconds @ 160F, Bob's your uncle.