Author Topic: Late additions for partial boils  (Read 2457 times)

Offline kramerog

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Late additions for partial boils
« on: September 26, 2011, 08:30:04 PM »
What are the pros and cons of late extract additions for partial boils?  I know of increased hop utilization.  Less chance of scorching although I've never encountered scorching when doing partial boils on the stove.  Less darkening.  Do you get full coagulation of protein with late additions? 

Are there some extracts which work better for late extract additions?
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Offline morticaixavier

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Re: Late additions for partial boils
« Reply #1 on: September 27, 2011, 08:01:52 AM »
I think the main reason is the hop utilization.

As far sa I know protein is not much of an issue with an extract batch as the hot break and cold break have already happened when they made the extract. unless you are talking about a partial mash.

Offline dbeechum

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Re: Late additions for partial boils
« Reply #2 on: September 27, 2011, 08:02:27 AM »
I was going to say - the chief one I see people siting is the ability to stay lighter.
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Offline James Lorden

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Re: Late additions for partial boils
« Reply #3 on: September 27, 2011, 08:57:39 AM »
I was going to say - the chief one I see people siting is the ability to stay lighter.

I would agree with that, but I don't think it's as important if you are doint a full wort boil.
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Offline kramerog

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Re: Late additions for partial boils
« Reply #4 on: September 27, 2011, 10:01:20 AM »
When I began brewing in the early 90s, I was taught to do 60 minute partial boils with the malt extracts.  It looks like the consensus has changed since then.  Thanks.
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Offline morticaixavier

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Re: Late additions for partial boils
« Reply #5 on: September 28, 2011, 08:28:59 AM »
When I began brewing in the early 90s, I was taught to do 60 minute partial boils with the malt extracts.  It looks like the consensus has changed since then.  Thanks.

nothing wrong with a 60 minute partial boil for extracts, if you don't do late additions you have to bump up your hops a bit to account for reduced utilization but that's not much of an issue.

Offline troy@uk

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Re: Late additions for partial boils
« Reply #6 on: October 12, 2011, 01:43:46 PM »
Jamil Z and J Palmer also mentioned in a podcast that some/more of the proteins that work for head retention will fall out with the hot and cold break in a concentrated boil, this is another benefit to late malt additions.
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Online Jimmy K

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Re: Late additions for partial boils
« Reply #7 on: October 12, 2011, 06:47:18 PM »
I was going to say - the chief one I see people siting is the ability to stay lighter.

I would agree with that, but I don't think it's as important if you are doint a full wort boil.

But the question is about partial boils...

I think the main 'con' is that it seems weird to many who have learned to boil all of the extract - like its cheating.

After doing all-grain for a while, I did my first partial boil extract for a demonstration. I did an all-grain pale for the demo, but had an extract version of the same fermenting (started a few days earlier). I was amazed how much darker the extract version came out.
« Last Edit: October 12, 2011, 06:50:39 PM by mtnrockhopper »
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