Just been reading a reply to a letter in the latest BYO mag. Someone like me wanted to do a half size batch of a brew using extract. It sounded like he just wanted to reduce the about of water, this or the person answering him misunderstood the question as the reply implied that the reduction would lead to the wort being darker afetr boiling than the original 5 gallon recipe. Is this correct? Surely if the amount of extract is also halved it should come out the same colour.
Any ideas on this?
Wort Darkening
- oxford brewer
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I did the same on my last brew,as it is to be a light cloured beer,i added the 2nd can of extract 10 minutes before the end of the boil(not sure what it has done to the utilization of the hops though?).DaaB wrote:I beleive some people put extracts in towards the end of the boil when making light beers to avoid this caramelisation.
Colin
Your hop utilisation will be higher and the beer more bitter as the gravity was lower in the boil.oxford brewer wrote:I did the same on my last brew,as it is to be a light cloured beer,i added the 2nd can of extract 10 minutes before the end of the boil(not sure what it has done to the utilization of the hops though?).
- oxford brewer
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It wasnt that heavily hopped for bittering(26.9 IBU's whatever that meanssteve_flack wrote:Your hop utilisation will be higher and the beer more bitter as the gravity was lower in the boil.oxford brewer wrote:I did the same on my last brew,as it is to be a light cloured beer,i added the 2nd can of extract 10 minutes before the end of the boil(not sure what it has done to the utilization of the hops though?).


Colin