taurean
Active Member
I brewed a Saison ete I found in my friends Zymurgy Magazine. I do not do all-grain (yet!) so I did the extract version they had printed along with the all-grain. The extract version was a little strange in that it said to put 1/2 of the total DME and LME in the beginning of the boil, and the other 1/2 at the last 5min along with the flavoring hops and candi sugar (off the heat, then return to boil).
It was quite a bit to do all of this and get the temp back up so my boil was still close to 60 min, not to mention trying to keep from having a massive boil over (I did have a small boil over).
Was it really necessary to split the malt extract? What did that do? I have never seen this before and would like to know why the recipie called for this.
It was quite a bit to do all of this and get the temp back up so my boil was still close to 60 min, not to mention trying to keep from having a massive boil over (I did have a small boil over).
Was it really necessary to split the malt extract? What did that do? I have never seen this before and would like to know why the recipie called for this.