Any reason to adjust my water for an extract brew? Normally an all-grain brewer. My water tastes fine but I do have high bicarbonates-275 ppm per Ward Labs.
I'm learning this whole forum, and I'm not sure if I posted in the right place, but my question somewhat pertains to water, but the volume amount of the boil.
I'm brewing an American IPA, extract. In the past, I've boiled either 2 or 3 gallons, added all my grains, syrup, and hops to that volume amount (2 or 3 gallons). I'm thinking this time around of boiling all 5 gallons, and adding my respective ingredients to 5 gallons, rather than the 2 or 3.
Will this affect my flavor? I've noticed a lot of extract recipes calls to boil 2, 3, or even less water, rather than 5. Thanks.
always feel free to start a new post if you have a question. It will be more likely to get seen and fully answered but I will try.
The main reason to boil 2 or 3 gallons for extract is that you don't really NEED to boil it all so why waste energy? however there are some benefits to boiling the full volume. You should have no problem with straight extract and specialty grains so long as you pay attention to the pH OR pull the grains before the water temp exceeds 170*f. Hop utilization, the amount of bitterness you get from a given amount of hops, will be different depending on the gravity of the wort you are boiling them in. The level of darkening due to maillard reactions is also dependent on the amount of sugar and protein in the wort so a more concentrated boil will darken more.