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Old 07-04-2012, 02:59 PM   #1
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Default Why a 60 minute boil?

Why do we generally do a 60 minute boil of the wort?
what would be the positive / negative effects if we did a 45 minute boil?
my my mindset, the SG would be higher, you may have a thinner beer... but would that still not be long enough to kill off any bacteria?

just curious, your thoughts?



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Old 07-04-2012, 03:37 PM   #2
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Hop Utilization....what flavors etc the hops impart are determined by the boil process



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Old 07-04-2012, 03:43 PM   #3
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So if I was going for a very low hop flavor... light beer, lager etc... shortening the boil would have no adverse effects?

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Old 07-04-2012, 03:44 PM   #4
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For extract beers, the only reason to boil is for hops utilization, as the extract has been processed already.

For all-grain beers, besides hops utilization, the boil provides the release of volatile compounds (like DMS precursors), concentration of the wort to increase the gravity and reduce volume, as well as killing bacteria in the wort.

A shorter boil is usually fine, but I wouldn't go under a 30 minute boil for AG beers.

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Old 07-04-2012, 06:31 PM   #5
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Quote:
Originally Posted by MSKBeerfan View Post
So if I was going for a very low hop flavor... light beer, lager etc... shortening the boil would have no adverse effects?
Shortening the boil would tend to increase hop flavor, because the flavor/aroma compounds are driven off by boiling. More boiling, more compounds driven off. That said, I don't think most hops have much hop flavor left by 45 minutes...
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Old 07-04-2012, 10:04 PM   #6
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Bitterness is lessened by the shorter boil. But I've done 45 minute extract brews when I had more than enough bittering hops and didn't feel like saving small amounts.

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Old 07-04-2012, 10:18 PM   #7
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Quote:
Originally Posted by MSKBeerfan
So if I was going for a very low hop flavor... light beer, lager etc... shortening the boil would have no adverse effects?
Except that you would be using pilsner malt which has a higher level of DMS precursors (like Yooper mentioned) than other malts because of the low level of kilning. Some people advocate a 90 minute boil for pilsner beers for that very reason.
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Old 07-05-2012, 01:15 AM   #8
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It is recomment that a minimum boil of 60 minutes is done (90 minutes when using Pilener malt) for the reasons already listed and to promote a health protein coagulation and stability of the wort.

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Old 07-05-2012, 01:25 AM   #9
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Everything's pretty much already been covered, but I'll add that I did an extract brew (AHS Anniversary Wit) that only needed a 30 min boil due to the low bitterness of the style. However, if I did an AG version I would go at least 60 to minimize DMS as has been mentioned.

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Old 07-05-2012, 05:21 AM   #10
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If there were 36 hours in a day, each 40 minutes long, we would boil for 40 minutes. Hop utilization drops off pretty steeply after 45 minutes, so that's usually how long I boil.



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