What is the disadvantage of using extract for some recipes?

[Patirck]

I started doing all grain about a year ago and as of yesterday I still have lots of efficiency problems. I understand that having a much bigger selection of grains is the primary reason for going all grain versus extract. What if I am making a beer that has a very simple grist and all of the grains are available as extract? For instance, I want to make a German pilsner that contains 90% pilsner and a 10% munich. I can get both of these malts as extract. What advantage is there in doing all grain?

 

[LVBen]

Extract is more expensive. The equivalent amount of grains is cheaper, but all-grain does typically take longer.
Some people claim that there are differences in flavor, but I'm not experienced enough to verify this.
Also, you have a little more control with all-grain (lower or higher mash temperatures).

 

[MalFet]

If you can't taste the difference and don't prefer doing one over the other, none (other than cost).

This is a highly subjective question that has been debated for a millionbillion years on here. It is objectively true that AG gives you more flexibility, and it is objectively true that extract beer will not poison you and your family. Beyond that, nobody is going to be able to tell you a definitive answer about the relative merits and demerits of AG brewing, though everyone has an opinion. But, expect those opinions to cover the entire gamut of possibilities.

 

[Patirck]

Other than controlling mash temp:

Lower equals thinner body and lower fg
higher equals fuller body and higher fg

If what I hear is that for me to make a pilsner using pilner dme and munich lme might cost me a few dollars more but take 3 hours less than I think I have my answer.

I can understand doing a russian imperial stout with all grain for the complicated grain bill but my question revolves around simpler beers - hefeweizens, pils, etc. where there are one or two grains that are available as extract.

 

[wedge421]

The color will be a bit off style wise and some people complain about an extract taste.

 

[AnOldUR]

What if I am making a beer that has a very simple grist and all of the grains are available as extract? . . . What advantage is there in doing all grain?

What if that simple beer you're making is a clone of one commercially available? You could just go buy it.
All grain, all extract, buy it already made . . . it’s all beer. How you get it is all up to you.

No method is any better than another. It’s just a matter of how involved in the process you want to get.

 

[CidahMastah]

For me I would say "cost". I have noticed that certain styles, like brown ales, just didn't come out tasting right from extracts. IPAs on the other hand were fantastic in extract AND all grain.

However if you go extract, you end up paying $1 per beer for the high gravity beers I would make - what is the point, I would rather buy it from the store. AG - you can get your cost down to less than 25cents per brew for high gravity beers.

 

[SpanishCastleAle]

I haven't brewed all-extract in a very long time but my memory is that; in addition to the color mentioned above, getting the desired attenuation for a German Pils using 100% extract isn't easy to do. It should be dry and crisp. I always had to add sugar to even get close.

 

[JuanMoore]

The wort profile and resulting attenuation shouldn't be underestimated. Extract usually has relatively low fermentability, whiich makes it hard to replicate many higher gravity styles. Adding sugar can get you into the right FG range, but often at the cost of some flavor. Extract is just as good as all grain for many styles, but not for all of them.

 

[SterlingHopper]

Such a light color, low gravity style is a delicate balance of the subtle malt and noble hops. The lager yeast won't hide off-flavors, and quality of ingredients makes a big difference.

Without having moved to all-grain yet, I bet the light body and subtle malt flavor will be pretty tough to get with a partial-mash.

 

[Patirck]

The wort profile and resulting attenuation shouldn't be underestimated. Extract usually has relatively low fermentability, whiich makes it hard to replicate many higher gravity styles. Adding sugar can get you into the right FG range, but often at the cost of some flavor. Extract is just as good as all grain for many styles, but not for all of them.

What styles would you say are better for extract? In other words - there isn't much difference between the extract version and the all grain version.

 

[CidahMastah]

What styles would you say are better for extract? In other words - there isn't much difference between the extract version and the all grain version.

IPAs for one - extracts can make great IPAs. I had a torpedo clone that people could not differentiate from the real one. However, that clone cost about the same per bottle as buying it outright - thus enter AG batch....

 

[Patirck]

I know it may sound crazy but IPAs are not my thing. I am much more of a malt guy. I guess I'm trying to figure out if there is a particular style where I would just skip the all grain part of the process and just pay a few dollars more for extract and save a bunch of time and hassle. I enjoy brewing and want to perfect my all grain process but it would be nice to know if there was something that I like that can be made more easily. I am thinking that hefs would be a good extract or at least partial mash. Perhaps belgians where the flavor comes more from the yeast than the hops or grains.

 

[CidahMastah]

I know it may sound crazy but IPAs are not my thing. I am much more of a malt guy. I guess I'm trying to figure out if there is a particular style where I would just skip the all grain part of the process and just pay a few dollars more for extract and save a bunch of time and hassle. I enjoy brewing and want to perfect my all grain process but it would be nice to know if there was something that I like that can be made more easily. I am thinking that hefs would be a good extract or at least partial mash. Perhaps belgians where the flavor comes more from the yeast than the hops or grains.

I am sure you have heard this before but... AG doesn't add that much more to your brew day. For sh!ts and giggle you should look into BIAB stuff - very little extra hardware needed - like one 5$ sparge bag.

anyway - a wit will probably be darker than it should be with extract - haven't made a hefe from extract so I can't comment on that. I have found replicating brown ales with extract hasn't worked so well - I seemed to taste what people call the extract twang in them.

 

[Patirck]

I am sure you have heard this before but... AG doesn't add that much more to your brew day. For sh!ts and giggle you should look into BIAB stuff - very little extra hardware needed - like one 5$ sparge bag.

I tried BIAB and got 42% efficiency and very cloudy beer. I should really give it another try before I pass judgement. I know I did too big a batch for my brew pot size and I didn't have enough water etc. etc. etc..

- I seemed to taste what people call the extract twang in them.

I remember that twang from when I used to do extract - I made a weizenbock that was very good but there was a definite twang. I seems to happen with higher gravity extract batches.

 

[CidahMastah]

I tried BIAB and got 42% efficiency and very cloudy beer. I should really give it another try before I pass judgement. I know I did too big a batch for my brew pot size and I didn't have enough water etc. etc. etc..



I remember that twang from when I used to do extract - I made a weizenbock that was very good but there was a definite twang. I seems to happen with higher gravity extract batches.

eek! On that efficiency. You do have to be a bit meticulous during the mash watching your temp - perhaps that was your downfall - I would try it again and prep for it so you can get a good result - take your time.

Sad part about the twang was... 90 percent of my favorite brews are high gravity...

But I love A.G. now; was shocked at ho easy the transition was. Good luck!

 

[SFC Rudy]

Making beer is fun. Don't take it too serious. If it tastes good and gives you a buzz, mission accomplished!

SO what if the color is off or it doesn't taste like bud or coors etc, etc.... Too many people forget that this is a hobby and it's supposed to be fun.

 

[badmajon]

It's like the difference between buying toll house frozen cookies vs. baking from scratch. Both give you something delicious, but would you call setting the oven to 425 and popping in premade cookies "baking"?

 

[TheMan]

I guess I'm trying to figure out if there is a particular style where I would just skip the all grain part of the process and just pay a few dollars more for extract and save a bunch of time and hassle. I enjoy brewing and want to perfect my all grain process but it would be nice to know if there was something that I like that can be made more easily.

Sounds like AG isn't your thing if this is your view of it. As said above, it's not that much more time anyway.

I wasn't pleased with the results of extract and my extract brews rarely turned out to be what I'd call good. When I went to AG my beer quality was far above my extract batches. For me, it's about making the best quality beer, shortcuts will likely leave you wanting more.

I'd say give it a try with extract. See if you can make one that tastes how you want it, which is very possible. If not, then you know you'll have to step up to AG to make that certain beer.

 

[Patirck]

I did one partial mash a month or so ago. It was a Berliner weisse - low gravity (about 1.038) and not a complicated beer grist wise. It is still aging but the samples taste great. I do enjoy the all grain part of the process but I am a bit frustrated with not being able to predict the efficiency - especially on high gravity stuff - I tried to make an RIS and it turned out to be an american stout.

I'm still going to do all grain and try to figure out my problems - like the earlier poster said - this is a hobby I do for fun. I might throw in a few extract or partial mash batches for beers with the simpler grain bill.

 

[IrregularPulse]

Cost is usually what prevents me from doing the occasional extract batch. Generally I like the 4-5 hour day outside brewing and relaxing, but sometimes I just need a beer in the fermenter and extract would be great, but I can't spend the extra knowing I can do it cheaper given time.