Dry malt extract does not need to be boiled. Unlike liquid malt extract, which is typically added at the beginning of the boil to ensure proper sterilization, dry malt extract has already been sanitized during the manufacturing process. This means that it is safe to add directly to your fermenter without boiling.
However, if you prefer to add some of your malt extract during the boil for flavor or color purposes, you can certainly do so. In this case, it is important to note that boiling dry malt extract for an extended period of time can lead to caramelization and darkening of the wort. If you want to maintain a lighter color, it is best to add a portion of the malt extract near the end of the boil.
When adding dry malt extract to your boil, it is helpful to calculate the amount needed based on your desired original gravity. A good rule of thumb is to aim for a specific gravity that is roughly equivalent to your projected original gravity. This will ensure that you are adding enough malt extract to achieve your desired alcohol content and flavor profile.
In my personal brewing experience, I have found that adding dry malt extract towards the end of the boil can help preserve the delicate flavors and aromas of the malt. This is especially important when brewing lighter beer styles such as lagers or pale ales, where a more subtle malt character is desired.
To summarize, while dry malt extract does not need to be boiled for safety reasons, you can choose to add it during the boil for flavor or color purposes. Just keep in mind that boiling dry malt extract for an extended period can lead to caramelization and darkening of the wort.