10 Pro Tips for Full Extract Brewing

1.Learn the Basics of Extracts

Extract brewing is a simplified process compared to all-grain brewing, skipping a major step (the mash room) and shortening brewing time. There are two main types of extracts:

Dry Malt Extract (DME)

• This is a powdered concentrate of wort produced by spray drying, which completely evaporates the water.

• It has no enzymatic activity and cannot be used for mashing.

• 1 pound of DME dissolved in 1 gallon of water = 1.045 starting gravity (SG).

• It comes in pale, pilsner, amber, dark, Bavarian, and rice varieties.

Liquid Malt Extract (LME)

• This is concentrated, unfermented wort, resulting in a thick, syrupy consistency.

• It contains approximately 20% water, with the remaining 80% being sugars and non-fermentable solids.

• 1 pound of LME dissolved in 1 gallon of water = 1.035 of original wort.

• Varieties include pilsner, super pale, pale ale, sea otter, and Bavarian.

2.Know Your Brewing System

• Brew an extract version of an all-grain beer or clone your favorite commercial beer.

• Taste your beer against an all-grain or commercial beer.

• Note the differences in color, bitterness, malt character, and yeast quality.

3.Increase Wort Volume

• The biggest improvement most extract brewers can make is using a larger boil.

• Early homebrewing books recommended boiling a 5-gallon (19-liter) batch of malt extract in 1.5 gallons (5.7 liters) of water.

• Heavy wort boils result in darker color and limit hop bitterness.

• Always boil wort at the largest volume you can manage.

4. Prevent Malt Extract from Caramelizing

• Boil volume isn't the only factor that can cause wort to darken.

• Dissolved malt extract can caramelize.

• Keep the heat off while stirring the malt extract to ensure complete dissolution.

• Heat and time also contribute to wort darkening.

5. Use Fresh Extract

• Liquid malt extract will begin to deteriorate within a few months and continue to darken.

• Dry malt extract has a longer shelf life but also deteriorates over time.

• Choose ingredients that match your beer style.

6. Using Specialty Grains

• Specialty grains can add color, body, and character to beer.

• It's recommended to use pale malt extract as a base.

• Specialty grains such as crystal, stout, chocolate, and coffee can be used to add complexity.

7. Boil Techniques

• Ignore the boil volume specified in the recipe.

• Boil the entire volume plus 6-8% for evaporation.

• A smaller boil volume results in a higher-gravity boil, reducing hop utilization and increasing the risk of caramelization.

8. Adding Sugars

• Whole-grain wort is generally easier to ferment than extract wort.

• Early beer kits addressed this issue by combining malt extract with fermentable sugars.

9. Hop Usage

• A low-density boil helps improve the bitterness of extract brews.

• Avoid boiling hops in bags, as this reduces alpha acid extraction.

• After boiling, let the wort sit for half an hour to allow particles to settle.

10. Cooling and Water Quality

• Purchasing a wort chiller is the best solution.

• The next best solution is to cool the wort in a sink or bathtub.

• Use soft or distilled water for extract brewing.

• Malt extract already contains dissolved minerals; adding salt will result in an overabundance.