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Author Topic: help with partial boil  (Read 885 times)

Offline akaRedbeard

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help with partial boil
« on: May 11, 2015, 11:11:33 am »
I have been brewing for awhile now, have brewed 5 all grain batches which have turned out decent. I have been using a 28qt brew kettle so I can only boil 4 gallons at once. I then just add cool water to the fermenter to bring it up to 6.5. First question is does this affect the product, and 2nd question should I be using more malt in general  since its essentially being diluted. Thanks for the help.

Online toby

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Re: help with partial boil
« Reply #1 on: May 11, 2015, 01:13:39 pm »
I would say that yes, it does make a difference in my experience.  Several factors come into play.  First, I always found that partial wort boils wound up with a darker end-product for me (although I was boiling significantly less than 4 gallons, probably more like 2.5).  Second, I think it also created a bit more 'twang' factor that made me think the 'extract' flavor that many describe as 'extract twang' was more a byproduct of partial wort boiling since it went away with full wort boils, even those using extract.  Third, yes, you'll need to plan your recipe around that dilution.

Offline akaRedbeard

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Re: help with partial boil
« Reply #2 on: May 11, 2015, 02:37:08 pm »
Thankyou for the input

Offline santoch

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Re: help with partial boil
« Reply #3 on: June 01, 2015, 10:20:17 pm »
Hop extraction is also reduced when boiling a concentrated wort.

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