Extract at Knockout

[davefleck]

"Knockout" is when you kill the flame for the boil right?

seen a few recipies that have you adding half or so of the extract at knockout. Why is that? Does the full amount of extract reduce the viscosity and encourage burning? I've not had a problem with that so far.

Can't figure out why or if any diffrence you have in the end product of adding extract that late...

anyone know this one?

 

[BierMuncher]

"Knockout" is when you kill the flame for the boil right?

seen a few recipies that have you adding half or so of the extract at knockout. Why is that? Does the full amount of extract reduce the viscosity and encourage burning? I've not had a problem with that so far.

Can't figure out why or if any diffrence you have in the end product of adding extract that late...

anyone know this one?

Yes, knockout = flame out.

Adding extract at the knockout out or very late in the boil reduces carmelization and darkening of the beer. It's sufficient time to sterilize and dissolve the extract, but the beer will generally turn out lighter.

A light, clear beer is an objective of most brewers and extracts tend to be much darker. Knockout additions are one method to reduce the "darkenning".

 

[Fenster]

I usually see it referred to as flameout, if that's what you're talking about (when you kill the heat).

As far as the late addition, it helps keep the color of the beer light and you don't have to use as much hops.
Search for "late addition extract" for a wealth of information...

 

[Fenster]

BM beat me to it!

 

[davefleck]

thanks guys!