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-   -   60 min. instead of 90 min. ?! (http://www.homebrewtalk.com/f36/60-min-instead-90-min-347228/)

hector 08-12-2012 07:42 PM

60 min. instead of 90 min. ?!
 
Hi there !

Why do home brewers boil their Wort from a partial mash for 60 minutes instead of 90 minutes ?!

Hector

Frodo 08-12-2012 07:46 PM

Your question is a bit confusing to me. A mash regardless of type (partial or full) shouldn't be boiled at all. If you're talking about wort, then 60 minutes usually does the job with hop extraction, hot break, etc. Maybe 90 minutes for light lagers. If you're wondering about mash times, it takes what it takes for starch to convert to sugar; it may take 30 minutes or less at a higher mash temp like 156F, or may take 100 minutes at a low mash temp of 148F.

hector 08-12-2012 07:51 PM

Quote:

Originally Posted by Frodo (Post 4325058)
Your question is a bit confusing to me.

I mean the Wort .

Wouldn't it lead to DMS problem ?!

Hector

onthekeg 08-12-2012 08:08 PM

DMS precursers boil off during the boil, and it is mainly in pilsner malt. If you aren't using pilsner malt, you won't have that issue.

amandabab 08-12-2012 08:10 PM

Quote:

Originally Posted by hector (Post 4325065)
I mean the Wort .

Wouldn't it lead to DMS problem ?!

Hector

Some people find 90minutes better for high percentages of pilsen malt,for most everything else 60 minutes is fine.

hector 08-12-2012 08:27 PM

I'm going to brew a small batch ( Partial Mash ) .

O.G. = 1.052

- 5 Gravity points from Roasted malt

- 7 Gravity points from Crystal malt

- 40 Gravity points from light DME

Would it be O.K. to boil it for 60 minutes ?!

Hector

amandabab 08-12-2012 08:30 PM

60min will be fine, but there is really no mash there, just steeping

hector 08-12-2012 08:41 PM

Quote:

Originally Posted by amandabab (Post 4325129)
there is really no mash there, just steeping

In fact , I'm going to mash 0.5 lbs of roasted malt first , then I'll take some of the wort and dilute it to the desired Volume in order to

get 5 gravity points in the resulting wort after the boil .

I'll steep the Crystal malt separately at 158 F for 30 minutes .

Hector

Yooper 08-12-2012 08:44 PM

Quote:

Originally Posted by hector (Post 4325150)
In fact , I'm going to mash 0.5 lbs of roasted malt first , then I'll take some of the wort and dilute it to the desired Volume in order to

get 5 gravity points in the resulting wort after the boil .

I'll steep the Crystal malt separately at 158 F for 30 minutes .

Hector

You don't "mash" roasted malt. It's for steeping, but you may get a few points out of it. No reason not to steep it with the crystal, though.

hector 08-12-2012 08:58 PM

Quote:

Originally Posted by Yooper (Post 4325157)
You don't "mash" roasted malt. It's for steeping

There have always been some roasted malts in most of recipes that need to be mashed among with other malts in the grain bill .

I use my home-made roasted malt in order to give some bready aroma to the Beer .

It takes about 30 minutes for the pH to reach the desired range , every time I mash my base malt . Therefore , I can't just steep

the roasted and crystal malt together .

Hector


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