Franconian Beer Message Board
Extract versus full mash |
| Posted by Nick B. on 2013-09-27 00:08:19 |
| I do see pallates of extracts prepared to be shipped off to breweries around the world when I go pick up malt at Weyermann. They're usually mixed with sacks of grain though. When I first homebrewed in Oregon in the mid-90's, I started with extracts, using "specialty grains" ground up in a permeable sack as a sort of minimash. Then I took out the grains, added more water and the extract, and boiled that for an hour. Then I cooled the boiled wort and added it to the 5-gallon carboy which was half full with cold water. This is standard beginner procedure for US homebrewers. I then stepped up to "full boils", which meant I got a 10-gallon kettle, propane burner and wort chiller, so I could reap the benefits of boiling the entire volume, which made a big, noticable improvement. The subsequent next step up to all-grain mashing yielded a smaller improvement, actually. IOW, my largest single-step improvement was going from partial boiling of extracts to full boiling of extracts. Barry said he uses "kits" which you don't have to boil: you simply add the hopped extract to water, pitch the yeast, and away you go. That sounds alien to me, but I guess it is the way you brew with kits. I think my dad brewed without boiling back in 1969 or 1970, I have a vague recollection of the malty aroma to this day. |
| Followups: |
 Extract versus full mash by TreinJan on 2013-09-27 00:35:10 |
| Extract versus full mash by Nick B. on 2013-09-27 05:27:48 |
| Extract versus full mash by Nick B. on 2013-09-27 05:30:42 |