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Relatively new at brewing, I've been utilizing the end of boil and secondary for most of my flavor additions, but recently - after looking at a recipe for a Graham Cracker type beer specifically - I noticed there are people who put fermentables like Graham Crackers into their mash, or pre-boil. My thought on that is, what's the purpose of this besides adding sugar to the wort? Wont the flavor completely boil out?
In addition to that, if adding things pre-boil is really a common practice for flavor, what are some examples of good ingredients that you'd add and want to sit through a 60min boil?
Edit: I can't find many articles on this (which could be my answer to the questions above) so if anyone has any they want to share that'd be awesome.
In addition to that, if adding things pre-boil is really a common practice for flavor, what are some examples of good ingredients that you'd add and want to sit through a 60min boil?
Edit: I can't find many articles on this (which could be my answer to the questions above) so if anyone has any they want to share that'd be awesome.