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--- techniques:extract [2010/11/18 22:06] – novel mrmekon
+++ techniques:extract [2017/09/11 12:10] (current) – external edit 127.0.0.1
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 Though possible in both extract and all-grain brewing, partial boils are more common among extract brewers.  Partial boils means performing the wort boil with less than the full batch size (i.e. boiling 3 gallons of wort for a 5 gallon batch), and then topping up with water in the fermenter.
-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.  The final top off can also be done with chilled water as a way of cooling the wort faster, which is handy for brewers who do not have a [[equipment:wort chiller]].
+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.  The final top off can also be done with chilled water as a way of cooling the wort faster, which is handy for brewers who do not have a [[equipment:wort chillers|wort chiller]].
 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.