Extract boiling..or not?

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Extract boiling..or not?

Post by HardcoreLegend » Thu Dec 26, 2002 7:20 pm

Tell me what you think of this. In a recipe on a tear-away card inside BYO magazine from Cooper's, the directions instruct the brewer to steep the specialty grains , then bring the water back to a boil, add the hops accoeding to hop schedule, and then add the malt extract (LME or DME) at the end after the boil is finished. Sounds weird. sure would speed up brew time by not having to bring a pot full of syrupy wort back to boil. What do you think?

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Hop Tea

Post by BillyBock » Thu Dec 26, 2002 7:27 pm

There was an article about this in the Oct 02 issue of BYO, p. 40, "Boil the Hops, not the Extract". The advantages were better hop utilization and less darkening of the extract. Apparently it's done with good success. Try it and let us know.


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No Boil

Post by dartedplus » Fri Dec 27, 2002 4:05 pm

I heard of people using liquid extract without boiling and having good results. So why not, talk about an easy brew!!!!

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Just assumed

Post by jayhawk » Fri Dec 27, 2002 4:25 pm

I have always just assume that boiling is necessary with extract, but now that I think of it, boiling is probably not necessary. Extract is just concentrated wort, so it follows that cooking (ie boiling) is part of the process used to produce it. Therefore, it shouldn't really be necessary to boil the stuff again, unless you are concerned about contamination. No more 15 min boils for me when making yeast starters. I just boil for 5 now to kill any beasties.

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only possible concern...

Post by Gravity Thrills » Fri Dec 27, 2002 7:37 pm

The Belgian BrewFerm quality line of extracts have been including no-boil recipes for at least a decade, and I used some of those kits in that manner with good success several years ago. The BYO article Billy mentioned did point out a number of positives associated with not boiling your extract.

My only reservation is that if you want to ultimately end up with a bright beer, skipping the boil is going to make that a challenge. Extract brewers still rely on Irish moss etc. to facilitate a good cold break and ultimately get clear beer - if you don't boil the extract you'll never get that break material out, right?


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Both ways

Post by fitz » Sun Dec 29, 2002 6:30 am

I have done both types of extract brewing. I have found that if you choose the no boil method, use some amylaze enzyme to help convert the extra protiens to fermentables!

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Post by hunter » Sat May 14, 2005 4:00 pm

would amalaze enzyme help convert starches to fermentables,as in flaked rice,flaked barley and such. :?:

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Post by barleypopmaker » Fri Jul 01, 2005 9:48 pm

I have tried the late addition method with some great results, however I have found out that you need to boil the DME for 15 min at leat, but not LME. The reason I was told is that the LME has already been boiled but the DME has not.

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