techniques:extract
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====== Extract Brewing ====== | ====== Extract Brewing ====== | ||
- | Extract brewing means using [[ingredients: | + | Extract brewing means using [[ingredients: |
+ | |||
+ | ===== Quality ===== | ||
+ | Novice brewers tend to believe that extract brews are somehow inferior to all-grain. | ||
+ | |||
+ | ===== Freshness ===== | ||
+ | DME and LME both degrade when stored for long periods of time, and off-flavors can result. | ||
+ | |||
+ | The " | ||
+ | |||
+ | ===== Steeping | ||
+ | Steeping grains are a common method for adding color, flavor, or body to a brew without requiring a full mash. Certain grains, particularly roasted ones, have pre-converted fermentable sugars that will simply leach out into warm water. | ||
+ | |||
+ | Steeping is not the same as an actual mash, and starches are not fully converted to sugars. Using a pale base malt in a steep will result | ||
+ | |||
+ | [[http:// | ||
+ | |||
+ | ===== Partial vs Full Boil ===== | ||
+ | Though possible in both extract and all-grain brewing, partial boils are more common among extract brewers. | ||
+ | |||
+ | Partial boils allow the brewer to use smaller, more readily available pots. The lower volume of liquid also requires less time to bring to a boil, and is easier to work with on a kitchen stove. | ||
+ | |||
+ | Hop extraction is affected by the specific gravity of the wort. When using a partial boil, the wort is more concentrated so the boil SG is higher than the final OG. Brewers using partial boils should keep this in mind, and adjust for it with late extract addition or increased hop usage. | ||
+ | |||
+ | ===== Late Addition ===== | ||
+ | Late extract addition is the technique of waiting until the end of the boil to add some (or all) of the extract. | ||
+ | |||
+ | Hop extraction is maximized in worts in the 1.040 - 1.050 SG gravity range. | ||
techniques/extract.1289970034.txt.gz · Last modified: 2017/09/11 12:10 (external edit)