red999

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Anyone know the reason for doing a 90min boil over a 60min boil even if the first hop addition is at the 60min mark. I'm planing on doing this SNCA clone recipe by dude

http://www.homebrewtalk.com/f12/recipe-tomorrow-question-4788/#post43073

and he has it done for 90min. Just wondering. Also I plan on doing a partial mash version of this recipe if that changes anything.

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Parker36

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When you do AG brewing sometimes you need the longer boil to get your wort down to the right size and OG since you start with a larger volume and lower gravity. The extra 30 min allows for some evaporation. You will be fine with a 60 min boil

mew

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For beers with pilsner or other undermodified malts, a 90 min. boil is said to be necessary to drive off DMS precursors. Some people do a 90 min. boil on all their beers because it gives them a cleaner taste. Also, the evaporation reason that someone mentioned.

I am skeptical of both of the above reasons to do a 90 min. boil. Basic Brewing Radio or Video interviewed someone a while ago who said that after some study, they found that a 45 min. boil is all that is necessary given a good rolling boil.

The Pol

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I boil 90mins with large grain bills, because I run off more wort. More grain, more sugars, more runoff, requires a longer boil to get the right volume and good eff.

If I do a 45 minute boil, or a 60 minute boil, I will either have a 6 gallon batch because of all my runoff, OR I will have to run off less and leave more sugars in the mash. I dont want to do either, so I do 90 min boils.

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menschmaschine

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You get better hop utilization by allowing the hot break to form before adding hops to the boil. I'm not advocating doing a 90 min boil all the time, but if you do a 90 min boil and add the first hops at 60 min, you'll get better hop utilization. The reason is that hot-break proteins coagulate with hop α-acids and drop them out of solution.

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BarleyWater

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FYI, it's not undermodified malts, its low kilned malts that have the precursor to DMS (SMM) in them. The higher kilning given to most other malts drives off the majority of the SMM. If you have ever brewed a beer with a lot of pils malt, you know why you want to boil it all off, it smells like corn tortillas. It is present in all base malts, but only in high quantities in low kilned malts. I don't have any scientific instruments to detect SMM, so I boil for 90min to make sure it has all dissapated.

I boil all my beers for 90 minutes to get better effeciency and to get more maillard reactions in the beer, giving it a maltier flavor. If I am using pilsner malts, it helps out there as well. I have never heard the "cleaner" flavor argument before.

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jkarp

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+1 BarleyWater. My beers have improved significantly since moving to 90 minute boils.

TeleTwanger

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"I boiled 15 minutes longer to make sure I got the right color"
-Dude

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homebrewer_99

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The reason for the longer boils is for water volume to evaporate, not hop bitterness extraction...

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GilaMinumBeer

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- Boil Off

- To breakdown DMS pre-cusors

- To form and skim hot break prior to 60 minute bittering additions

- To "slightly" increase hop utilization (See Fix, Principles or any brewing software)

- To facilitate melanoidin creation

- To better improve hot break coagulation

- To better accomodate consequtive batching.

- To allow more time for drinkin' while brewin'.