 Malt
extract syrup is very thick and can be difficult to pour from the tin.
While you are waiting for the brew pot to boil
you can help the extract along. Locate a pan that fits the tin of
extract well. Remove the label from the tin of malt extract.
Place the tin into the pan and add water until there is about 1.5 inches
of space left at the top. Remove the tin and place the pan on the
stove. Heat the water until it is almost boiling then turn off the
heat. Open the tin with a very clean can opener. Remove the
lid and discard. You don’t want it falling into the brew. Place
the can into the hot water bath and let it sit until the brew pot is ready. |
Adding
malt extract syrup to the brew pot.
Now that your brew water
is at a rolling boil, turn it off. That’s right, turn it off.
This is very important. The malt extracts we are about to add to
the brew pot are very, very thick and will sink right to the bottom of
the pot. If the heat is left on while you are dissolving the extract
into the water the extract will begin to caramelize. This will darken
the color of your beer and add caramel flavors which may not be appropriate
to the style of beer you are making. Use a pot holder to remove the
tin of extract syrup from the hot water bath. Set the tin on the
counter and carefully wipe off the hot water. If you don’t the water
will soak through your pot holder and you will drop the tin into the brew.
Carefully pick up the tin and gently stir the brew pot as you pour in the
extract syrup. It will pour slowly because it is so thick.
Use your spoon to help it along. You can add hot water to the extract
can with your spoon and stir it up a little. You want to get most
of the extract but don’t worry about getting every drop. |
Adding
dry malt extract.
Dry
extracts will react with moisture as soon as it is exposed. The
steam from your brew pot will cause the extract to clump up and stick to
the packaging it came in. On the other side of things, dry extract
is a very fine powder and will turn into a great dust cloud if given the
opportunity. Hold the bag of extract by two corners and shake it
down so you can cut the entire top off of the bag. Use both hands
to pour the malt into the brew pot as quickly as possible. |
| Mixing in the malt is very
important. Stir the brew pot until the extract is completely dissolved
then turn the heat back on. Leave the pot partially covered, about
half way. This will help it to return to a rolling boil. Stir
occasionally until the wort returns to a boil. As the wort returns
to a boil remove the lid. Your brew pot is going to take on an aggressive
personality. The wort will try it’s best to get out of the pot.
This will only happen if you are not looking at it. Be prepared to
adjust the heat and knock down the foam until the wort settles into a rolling
boil. This foaming is caused by a chemical reaction. One of
these reactions is called hot break. Hot break is the coagulation
and precipitation of proteins out of the wort. Removing these proteins
improves the clarity and flavor of the beer. We are also making sure
that the wort is sterilized. The boiling time of an average extract
recipe is 60 minutes. |
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