Halifax-Dan
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- Apr 1, 2013
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Hi guys,
This is a loaded question so please bear with me:
Id like to make an extract recipe that calls for the addition of all of the malt extract at the beginning of the boil. However, I heard that a good rule of thumb when using extract is to add 1/3 of it at the beginning of the boil and the other 2/3 ten minutes before the end (to avoid caramelization). That being said, since this will change the gravity of my boil, I read that hop utilization will also be effected. Is there a way I can calculate how to adjust my hop schedule (timing of additions and quantity added) so I can still hit my target IBUs?
To complicate matters, I was also advised that adding Maltodextrin would be a good way to go for head retention and mouthfeel (my recipe doesnt call for this). How will this play into things if I decide to add it? Will this change the gravity of my boil and also need to be accounted for when deciding when/what quantity of hops to add?
Thanks guys. Any advice is much appreciated!
Cheers,
Dan
This is a loaded question so please bear with me:
Id like to make an extract recipe that calls for the addition of all of the malt extract at the beginning of the boil. However, I heard that a good rule of thumb when using extract is to add 1/3 of it at the beginning of the boil and the other 2/3 ten minutes before the end (to avoid caramelization). That being said, since this will change the gravity of my boil, I read that hop utilization will also be effected. Is there a way I can calculate how to adjust my hop schedule (timing of additions and quantity added) so I can still hit my target IBUs?
To complicate matters, I was also advised that adding Maltodextrin would be a good way to go for head retention and mouthfeel (my recipe doesnt call for this). How will this play into things if I decide to add it? Will this change the gravity of my boil and also need to be accounted for when deciding when/what quantity of hops to add?
Thanks guys. Any advice is much appreciated!
Cheers,
Dan