I just got a recipe for real cheap on special. It is for an IPA. but it says to boil for 60 minutes, then shut off flame and then add the 9# of liquid Malt extract and stir for 10 minutes? Anyone ever hear of this?
When i used extract i would shut down the flame, ( at 45 min ) add, mix and fire back up and boil for 15 min.
yes I have done this before as well. (actually I would add 1/2 at 60 and 1/2 at 15). But has anyone ever added none during the entire boil and then just when the boil was over?
I have done this with All Grain beers. But for Extract Im not sure. I would personally boil the extract for the whole 60 mins, just to make sure it is sanitized and what not. Strange that a recipe calls for this. Maybe contact the guy who wrote the recipe?
Pasteurization occurs somewhere in the 165 range so the few minutes the extract is in at flameout would be enough to sanitize. One of the reasons you would add extract toward the end of the boil is to reduce the chance of caramelization which can darken your beer beyond what's intended. You would also have to be wary of changes in hop utilization that can occur here as well because of the change in gravity of the wort. (These changes may or may not be negligible depending on several variables)
Many brewers use a bit a extract to get to the gravity they were shooting for. Or to beef up a small beer made from second runnings. At least on the homebrewing side. Commercial brewers probably have better efficiency then me and can therefore account for gravity points before the brew day.
