Interesting Amber Ale Addition Schedule

[BeginnerBebeBrewer]

I am planning on brewing a northwest amber ale and I think I'm going to use the partial mash recipe below:

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-big-basin-amber-ale/

I was interested in the instruction to add 3lbs of the DME upon flameout. I have never done this before and I wondered if anyone knew the reason behind this? Does it help with the malty/sweetness characteristic?

Thanks for your help everyone

 

[RM-MN]

I am planning on brewing a northwest amber ale and I think I'm going to use the partial mash recipe below:

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-big-basin-amber-ale/

I was interested in the instruction to add 3lbs of the DME upon flameout. I have never done this before and I wondered if anyone knew the reason behind this? Does it help with the malty/sweetness characteristic?

Thanks for your help everyone

You need some of the malt extract in the boil to get the proper hop bitterness but if you put all of it in and boil for an hour it will darken the wort. By adding it late it doesn't get a chance to darken. A term you might want to research is Maillard Reaction.

 

[rcreamer0713]

As well as darker you have a much smaller chance to gt that sweet carmel flavor because it wont get a chance to scorch the malt on the bottom. Since i have started doing late extract addition my beer has gotten alot better. Id even gi as far as say got rid of the extract twang.