Extract brewing technique

[evilsoc]

I was thinking of trying a different technique to get more hop utilisation. Can anybody think of a reason why I cant start a boil with just the liquor from my steeped grains and bittering hops, then add malt extract at the very end of the boil just to get a hot break, then cool as normal? Thanks fellow brewers.

[PureGuiness]

That's sort of what I do. I boil in the liquer from the steeped grains for 60 mins before adding the malt extract and any other sugars. It seems to work out ok.

[verno]

Not sure where to post this but I did my first extract brew last weekend but stuck the can of coopers LME straight into the FV like it was a kit. I have since learnt that I should have boiled it.

What is the likely outcome, is it simply greater chance of infection or have I missed something?

[pauljmuk]

I too would appreciate comment on this, as I'm about to move on from Kit brewing to extract (one step at a time folks!)

I thought that LME would need a good boil (at least 30 mins) to pasteurise it?

I was planning on doing a 30 min steep of grains at about 60-70 ish, then adding LME, bring to boil, remove grains, add hops, and keep on a rolling boil for another hour?

Thoughts?

[verno]

Not that this helps clarify the point but I have the following observations:

So far my brew doesn't smell bad, I tasted some of the trial jar on sunday and it was fine.

I looked at one of my 2 can kits and the ingredients said "boiled malt extract" which suggests it maybe should be boiled. If in doubt I would boil it as it probably won't do any harm.

[OldSpeckledBadger]

All of these problems can be avoided by using spraymalt instead of LME.

[evilsoc]

The process protein removal is sometimes refered to as securing the hot break where the clumps of proteins grow in size to a point where they can not longer go back ino suspension and sediment out fairly readily. It can take up to 60 mins to secure the hot break, sometimes more.

Ok thanks I didnt realise that. Does anybody know if the same applies to spraymalt? In other words does the drying process effectively do the same as a good hot and cold break? I remember years ago getting crystal clear beer from kits using added spraymalt so I would guess maybe so.

[OldSpeckledBadger]

Ok thanks I didnt realise that. Does anybody know if the same applies to spraymalt? In other words does the drying process effectively do the same as a good hot and cold break? I remember years ago getting crystal clear beer from kits using added spraymalt so I would guess maybe so.

It doesn't apply to spraymalt.

[Doobury1050]

Let me try to understand this better,

Having trouble with the quote thingy........Chris-x1 said: -

"The hot break isn't just something that happens at a point in time early on. The process protein removal is sometimes refered to as securing the hot break where the clumps of proteins grow in size to a point where they can not longer go back ino suspension and sediment out fairly readily. It can take up to 60 mins to secure the hot break, sometimes more."

Am I right in understanding that you extract/steep the grains at about 68 degrees for an hour or so. then remove the spent grain and add the DME/LME to the filtered wort and boil until the proteins coagulate even if takes over an hour
Would you still be able to see this happening amongst all of the hops and would the coagulated proteins stick to or be filtered off with the hops as the wort goes into the FV.

Could not getting this hot break explain some of the haze I get in some brews
One other question, when does the cold break occurr I had assumed that as I cooled the wort down ready for the FV it had occurred and I just could mot see it for the hops.
A good explanation of hot and cold breaks could improve my beer making, any help would be appreciated

[WishboneBrewery]

Another way of doing it is to add your Grains, Spray Malt or Liquid Malt, and any First Wort Hops @ 40 Deg C, bring to the boil and boil for the usual 60-90mins.
This worked for me. Though some say you might get off-flavours from boiling the grains.

[OldSpeckledBadger]

30 minutes is long enough to steep the grains. All you're doing is allowing anything soluble to go into solution; there's no enzyme activity going on which would require a greater length of time.

Whilst the hot/cold break explanation makes sense, I haven't had any hazy beer yet using spraymalt.