How to get the wort?
Adding Malt
After removing the steeping grains, bring the liquid to a boil. Many recipes require you to add the Malt Extract (Liquid or Dry) once the liquid reaches a boil.For best results, remove the kettle from your heat source first, then slowly add the Malt Extract and stir until dissolved.
Then return the kettle to the heat source and bring it back to a boil. If you add the extract while boiling, it may simply scorch to the bottom of your kettle and create burned flavor in the beer.
We now have wort!
Wort is the combination of liquid grain sugars and water. This sweet wort will be transformed as we add hops in our boiling period and laterwhen we add yeast to begin our fermentation process—the process by which wort finally becomes beer.
As you boil your malt, you will notice some changes in your brew kettle. A foamy substance will slowly rise and cover your kettle surface.
The foam is a product of the proteins present in the malt. These proteins begin to coagulate during the boiling process and rise to the surface,
when clumped together, the proteins will become heavy and drop to the bottom of your pot again. This process may take anywhere from five to twenty five minutes.
This is referred to as the “hot break.” Many brewers will wait for the hot break before beginning their hop additions and timing their 60 minute boil.
It is not, however, required. Watch the heat level carefully, as the foam can very quickly boil over and make a dangerous mess.
Edit by Cody
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