Long Boil

[adrphij]

This was written by "The Happy Mug" in another thread....


Steep a full pound of crystal 40. Give it a long steep (half hour) at about 150 degrees.

Use 10 lbs of the light malt extract

Give this baby a LONG boil. I'm talking about three hours. Just let it go. This will darken your wort and remove a lot of undesirable compounds from it. Taste it at boil then after 3 hours, you will notice a difference. The final product is as silky smooth as an expensive desert.

Throw in an ounce of any the bittering hops listed above (or a nice combination). Start the timer.

At 50 minutes in, add an ounce of cascade.

Use the Wyeast 1056. This should end up as a nice stout or porter.

what are the draw backs to doing a long boil?...if using Light Malt extract gives you a porter or stout...what would using Dark Malt extract give you?

 

[Darth Konvel]

I believe dark malt extract is going to have less fermentable sugar in it, and perhaps more roasted flavors. In a recipe like what happy mug describes, you might not end up with enough fermentable sugar to get down to your target FG, as what sugars you have will carmalize a bit. If you're aiming for a stout, I'd substitute dark malt extract for maybe 2 lbs worth.