Subject: full boil
Date: 1989-11-20 17:38:07 GMT
In Digest #306, ferguson writes:
>I brew 10 gallon batches all the time using extracts. You don't boil
>all the wort, just the extract and enough water to keep it soupy.
>Perhaps an all-grain brewer could do the same for large batches ---
>boil and chill a concentrated wort then dilute to desired sg in the
I'm afraid you've missed one important issue in extract brewing and two for
all-grain: utilization. Hop utilization is much higher for a full boil than
for a partial. The same holds true for how much fermentable material you will
get from your grain -- the lower the boil sg, the more fermentables you will
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