Brewing. I must use the extract grains and hops together in the boiler?

Question

I am consufed about the mash and boil. Reading a book it says to add the extract to the boil with hops. Then it also says to soak the grains, add more water and boil. In what order-at the same time?

Answer 1

When I make an extract beer with specialty grains, I start by adding a bag of grain when my water approaches 150°F. I continue to heat for as long as the recipe calls for, never letting the temperature rise above 170°F. Sometimes I let it go a bit longer. Then I remove the bag of grains, sparge it into the pot, and heat to boiling. Once it reaches the boiling point, I add bittering hops and start timing. Flavor hops, aroma hops, Irish moss, extracts, and such are added at the proper time in the boil.

Answer 2

No you do not need to boil the malt exrtract, hops, and grains together.

Homebrewing is a step-by-step process. Including the malting of barley a list goes likie this.

1. Harvested barley is malted.

2. The milled malted barley (grist) is mashed for conversion.

3. The mash (soak hot water & grist) is strained/washed/ (sparge) and sent to the kettle.

4. The wort made in the mashing process is boiled with hops.

5. The wort is cooled and sent to a fermenter.

6. Yeast is added and soon it is beer.

7. Package in bottles or whatever.

8. Enjoy

It should be clear now that the grains or malted barley (wheat, etc.) is either used in the mash or in extract brewing steeped in water.  But they are not boiled.

Answer 3

Here... This episode of Good Eats is a great starting point for the homebrewer... it is by no means the bible... but I watch it every so often just as a refresher.

Part one:

http://youtube.com/watch?v=Vlv1wBy7Z5w

Part two:

http://youtube.com/watch?v=HA7jQ6Wwnqk&f...

But basicly... you are going to steep your grains to add flavor and body to your beer. Using just LME or DME* can leave your beer tasting hollow. First steep your grains for 30minutes... then rinse them with warm water to remove any excess starches... remember to collect this rinse water.

Next, remove your pot from the heat and stir in your extract... this prevents scorching. Return it to the heat and bring to a boil. Next add your hops and flavor adjuncts at the proper times according to your recipe.

AND REMEMBER... The timer for the boil doesn't start till the beer is actually boiling. I knew a guy that couldn't figure out why his beer only boiled for 20 minutes of the boiling process.. Golly... because you don't start you timer till you are boiling!

*Liquid Malt Extract or Dry Malt Extract

Answer 4

No. Do not boil grains until you understand the techniques utilized in all grain brewing. It will result in an undesirable beer, astringent (think dry-mouth) like a red wine. You seem to have the two concepts of extract and grain brewing confused.

In the grain brewing method malted barley is used in a process called mashing. The barley in steeped in hot water for a period of time in order for a few things important to the brewer occurs. The most important  is the degradation of starch to sugar. Later the water and grains are separated resulting in a sweet mixture called wort. It is a time consuming and laborious process. During a special type of grain brewing called decoction mashing a small amount of the grain is boiled and added back to the original mash. I think it is this you may have read and became confused.

You have also read about extract brewing.  The malt extract is the result of the mashing process with much of the water removed. The mashing part of brewing has been done for you. It is the extract (without) grains that you are boiling in the kettle/boiler with water and the hops. Again do not boil any grain in the kettle. Later you will learn to steep grains in the boil water prior to adding the malt extract. For now try to brew an extract beer.

!. Heat or boil water.

2. Add in extract.

3. Add hops

4. Cool

5.Add yeast

6. Be patient

7. Rack to a keg or bottle.

Keep records and keep things clean.