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Old 10-26-2007, 02:00 AM   #1
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Default 30 minute boil

Anyone have experience with a 30 minute boil and adding more hops to get the target IBU's?

I have a brew this weekend and want to experiment with a 30 minute continuous hopping.

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Old 10-26-2007, 03:11 AM   #2
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I could be completely wrong, but I thought you had to boil hops for longer to get the bitterness...isn't that why hops added at the 30 minute mark usuall referred to as 'flavor hops'?

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Old 10-26-2007, 03:50 AM   #3
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There was a thread on here about only doing late hop additions giving a smoother hop biterness. Most flavor additions are around 10 mins. But you still get some IBU out of them. You most definitly can do a 30 min boil comma heck I did a 15 min boil for my berliner weisse.

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Old 10-26-2007, 04:56 AM   #4
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Sure, the longer you boil the more bitterness. Ahhhh, but add more hops and you can achieve the same IBU in less time which, according to recently uncovered documents, is also smoother tasting and less harsh than a full boil.

That's it, i'm brewing 30 minute IPA. Screw those 60 and 90 minute east coast IPA's.

Don't worry, I'll still add the falvor and aroma hops, but the bittering hops are only gettin' 30 mo-fo-minutes.

Check my recipes button for the proposed recipe.

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Old 10-26-2007, 06:58 AM   #5
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It'll work but you'll also need more grains to compensate the lack of reduction and lower gravity.

It just sound more expensive to me but if that's not a concern then why not.
There are other ways to save time if that's the issue.

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Old 10-26-2007, 02:31 PM   #6
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Don't you need at least a good boil for 60 minutes when you do AG ?? Fact or Myth ......????

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Old 10-26-2007, 02:35 PM   #7
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Quote:
Originally Posted by derogg
Don't you need at least a good boil for 60 minutes when you do AG ?? Fact or Myth ......????
Fact...sorta. Most times it's recommended to do a long boil to coagulate proteins, achieve good hop utlization, drive off unwanted volatlies, and boil off any unwanted volume. However, the hot break (protein coagulation) usually happens very early in the boil, you can add more hops to make up for lost utilization in a short boil (you'll get tons more flavor/aroma that way), and you may not need to boil off much volume if you refine your mash technique to maximize extraction with minimal over-collection.

That leaves the evaporation of volatiles as the only unaccounted for reason to do a long boil. Anybody want to chime in on that?
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Old 10-26-2007, 03:05 PM   #8
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If you read TCJOHB there's a chart on Hop Utilization...I forget the page, but I've referenced it many times...

Basically, it says that the max extraction (30%) for hop bitterness is done in 1 gal of water with 1 lb of malt and 1 oz of hops giving you a gravity of 1.040.

I've done several 30 min boils. The chart mentions that if you do a 30 min boil and double your hops it's the same bitterness. While this may be true I can also tell you that at 30 mins you are also adding some "hop flavoring" to the brew. In my case it was a Hefe Weizen and did not take away from the taste. I did it for a pale ale and was pleased, but I wouldn't do it again for a HW.

What Yuri says is true for all grain.

I have to tell you that I've done this as a late addition with DME only. If I use any grains I do a 60 min boil.

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Old 10-26-2007, 03:39 PM   #9
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Quote:
Originally Posted by derogg
Don't you need at least a good boil for 60 minutes when you do AG ?? Fact or Myth ......????
I'd say myth...I've done 30 minute boils and noticed no difference (as far as evaporating volatiles). You just need to increase hop amounts for IBUs and adequately increase grain amounts to compensate for less sparge volume/boil off and volume loss due to increased hops in the kettle.

As others have pointed out, its a trade off between time and cost. It'll save a half an hour, but cost a couple more bucks.
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Old 10-26-2007, 05:40 PM   #10
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For some AG beers you will need to do a 60+min boil. As Yuri points out some unwanted volatiles - DMS in particular- needs to be driven off to avoid off flavours ("cooked corn") in light lagers, pilsners etc.

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