[clunga]

Palmer dice “When the water in the brewpot is boiling, turn off the stove and stir in the malt extract. Be sure the extract is completely dissolved (if your malt extract is the dry variety, make sure there are no clumps; if the extract is syrup, make sure that none is stuck to the bottom of the pot). Next, turn the heat back on and resume the boil. Stir the wort regularly during the boil to be sure that it doesn't scorch.” “The boil time for extract beers depends on two things: waiting for the "hot break" The boil time for extract beers depends on two things: waiting for the "hot break"”If you are using hopped extract but adding flavoring or aroma hops, then you will probably want to boil for 30 minutes. If you are using unhopped extract, then you will need to add hops for bittering and should boil for an hour”
Tradotto brevemente: fai bollire, senza mai fallo uscire dalla pentola, l’estratto preparato per 30 minuti , aspettando l’”hot break” ( proteine che coagulano per l’azione meccanica del bollore e formano schiuma all’improvviso, tipo latte). Abbassa la fiamma e ricomincia da capo.Se nel malto non c’è il luppolo, allora deve durare 1 ora.
Corretto?
Grazie per i vostri commenti

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Palmer dice “When the water in the brewpot is boiling, turn off the stove and stir in the malt extract. Be sure the extract is completely dissolved (if your malt extract is the dry variety, make sure there are no clumps; if the extract is syrup, make sure that none is stuck to the bottom of the pot). Next, turn the heat back on and resume the boil. Stir the wort regularly during the boil to be sure that it doesn't scorch.” “The boil time for extract beers depends on two things: waiting for the "hot break" The boil time for extract beers depends on two things: waiting for the "hot break"”If you are using hopped extract but adding flavoring or aroma hops, then you will probably want to boil for 30 minutes. If you are using unhopped extract, then you will need to add hops for bittering and should boil for an hour”
Tradotto brevemente: fai bollire, senza mai fallo uscire dalla pentola, l’estratto preparato per 30 minuti , aspettando l’”hot break” ( proteine che coagulano per l’azione meccanica del bollore e formano schiuma all’improvviso, tipo latte). Abbassa la fiamma e ricomincia da capo.Se nel malto non c’è il luppolo, allora deve durare 1 ora.
Corretto?
Grazie per i vostri commenti

E' proprio giornata! Pochi minuti prima anche questo argomento è stato affrontato, ma in questo caso, mi pare di capire, che non è venuta una risposta netta. Mi interessa un commento su quanto asserito da Palmer, se qualcuno è disponibile.