Comments on: Late Malt Extract Addition — A Primer

By: ken

ken — Wed, 08 Oct 2008 19:09:39 +0000

From the first link:

The sugars and enzymes in the extract aid in extracting alpha acids (bitterness) from the hops. Boiling hops with a small amount of extract will result in smoother hop flavors and appropriate bitterness that you can’t achieve with plain water alone.

So that’s why I was going to do it that way.

By: brock

brock — Wed, 08 Oct 2008 19:00:06 +0000

I didn’t even consider adding a bit on the outset, I simply add the entire extract in the last 5 minutes. Otherwise, all that’s boiling the entire time is hops.

I put the extract in just long enough to bring it back up to a boil, and done.

What’s the benefit of adding 20% to “get the hops going”?