Making my first brew soon - finding conflicted info about boiling

[beeryalater]

Hello all!

I'm stoked to start my journey of home brewing! I bought a kit for a local supply store and I've been trying to do some reading (Palmer, Papazian) to learn more about the process before I start. I've come across some conflicting info, and would like your input. The kit came with a can of Cooper's DIY Hopped Malt Extract (specifically, "Preacher's Hefe Wheat") and a 2 lb container of "Alexander's Wheat Malt Extract." It also came with instructions made by the local supply store and here's the step that has now become conflicting:

Heat 2-3 gallons of water. Add the can of hopped malt extract and the 2 lbs of (wheat) malt extract .... boil for a full 15 minutes.

In looking at Cooper's own instructions, I learned that boiling is not a step at all. I'm wondering if this is because it is already hopped and boiling it would affect flavor and aroma.

If I do boil it, John Palmer and Charlie Papazian both say to do it for an hour, rather than 15 minutes. Can anyone clear this up for me?

(P.S. This confusion already has me so excited to start working with recipes that require me to do more of the work!)

 

[stickyfinger]

you don't NEED to boil malt extract. palmer has said as much on podcasts i believe. if you want bittering you have to boil it some though unless the dry hop adds sufficient bitterness for your taste.

 

[Hoppy2bmerry]

The 60 minute boil is all about hop additions, with that said you have prehopped LME. The recommendation to boil is more about sanitation and caution. If you heat and boil the first can add the wheat malt at the end. Flameout! This may prevent your wort from unnecessary darkening.

 

[stickyfinger]

ah yes, i've never used prehopped extract or any extract in years. if that is the case, you might not need to boil at all if the extract contains iso-alpha acids... just dissolve in boiling water and keep at 170+ for 5-10 minutes and then chill.

 

[Hoppy2bmerry]

you don't NEED to boil malt extract. palmer has said as much on podcasts i believe. if you want bittering you have to boil it some though unless the dry hop adds sufficient bitterness for your taste.

Yup, I have used a sanitized whisk cold filterd water mixed hopped LME right in the sanitized fermenting bucket once when in a hurry. Turned out fine.

 

[beeryalater]

The 60 minute boil is all about hop additions, with that said you have prehopped LME. The recommendation to boil is more about sanitation and caution. If you heat and boil the first can add the wheat malt at the end. Flameout! This may prevent your wort from unnecessary darkening.

Thanks for explaining this - totally makes sense. Just to clarify, are you saying boil the can of Cooper's for the 15 minutes and add the wheat malt when I turn the heat off? How much later would I let it start cooling - 10-15 minutes?

And could a shorter boil like this negatively affect flavor?

 

[Hoppy2bmerry]

Please do a 10-15 minute boil, this is your first brew and it’s good for you to start learning the process. And, for assuring its sanitary. Some experienced brewers learn where they can tale shortcuts without jeopardizing the brew, and if you stick with this you’ll likely want to take charge of the hops instead of using prehopped malt and you’ll figure out a process.
LME. and if you really like the process you’ll likely move on to some form of all grain brewing.
So yes, do your short boil, flame out and stir in the wheat malt (off the heat=no messy boil over) no problem to chill it once the mixing is done. Sanitize your fermenter and everything that touches to wort after it is cool (cold side).

 

[beeryalater]

Please do a 10-15 minute boil, this is your first brew and it’s good for you to start learning the process. And, for assuring its sanitary. Some experienced brewers learn where they can tale shortcuts without jeopardizing the brew, and if you stick with this you’ll likely want to take charge of the hops instead of using prehopped malt and you’ll figure out a process.
LME. and if you really like the process you’ll likely move on to some form of all grain brewing.
So yes, do your short boil, flame out and stir in the wheat malt (off the heat=no messy boil over) no problem to chill it once the mixing is done. Sanitize your fermenter and everything that touches to wort after it is cool (cold side).

Thanks again for the detailed info! I absolutely want to do this as right as I can. I'm super excited to learn all the things and I'm pretty sure I'll be moving away from prehopped mixes after this brew. I didn't realize that's what it was until I looked into everything. Thanks again!

 

[Hoppy2bmerry]

Thanks again for the detailed info! I absolutely want to do this as right as I can. I'm super excited to learn all the things and I'm pretty sure I'll be moving away from prehopped mixes after this brew. I didn't realize that's what it was until I looked into everything. Thanks again!

You're welcomed, it’s all okay you‘ll have beer when it’s all done, and everyone was new at onetime. Welcome to the forum and enjoy the wealth of information within these pages.

 

[bracconiere]

require me to do more of the work!

Just wanted to say, Welcome!

Some experienced brewers learn where they can tale shortcuts without jeopardizing the brew,

I'm not experienced by any means, but i have learned, pasteurization at 160-170f, instead of sterilzation...it's harder for the beer to go sour on me, at least for my fermenter...