I notice that recipes in "Beer Captured" seem to consistently call for a longer wort boil for all-grain recipes vs. extract + grain recipes. Any idea why?
A typical recipe might say:
- steep specialty grains 30 minutes, sparge
- boil, remove from heat, add extract + bittering hops
- return to heat
- boil 45 minutes
- add flavoring hops, Irish Moss, etc
- boil 10-15 minutes
...so, about an hour boil after steeping
...and the all grain version says to boil the wort from the mashed grains for 90 minutes.
I read a number of recipes that are like this, and I am not confusing boil times with mash/steep times. Any thoughts as to the difference? I would think that once a wort is created, you basically do the same thing in either recipe.