Extract during mash?

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dcp27

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Aside from the drop in hop utilization, would there be any other downside to adding the extract during the mash of a partial? I figure with the enzyme activity it may up the fermentables of the DME a little. If I leaned more towards the 2 qt/lb grain side would I still run the risk of a stuck mash?
 

TipsyDragon

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the enzymes will not break down the DME and make it more fermentable. that was already done at the factory where the DME was made.
 
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dcp27

dcp27

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malt extracts aren't 100% fermentable (generally only like 75%) which is why I'm assuming they tend to finish with higher FG. so I thought reintroducing it into enzymes would help up that value.

shooter I meant it would lower my hop utilization by having a higher SG since I'd be adding it so early.
 

Shooter

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shooter I meant it would lower my hop utilization by having a higher SG since I'd be adding it so early.
Is this assuming you are doing a late extract addition? I'd think you might actually tend to leave more of the fermentable sugars from the extract behind in the mash when you sparged and end up with a lower starting gravity than if you just mashed the grains like normal and then added the extract in to the boil kettle at the start of the boil.
 
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