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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Can a long boil increase astringency?
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Old 11-09-2012, 06:28 PM   #1
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Default Can a long boil increase astringency?

I've been AG for a year or so and it is going well. I have my process dialed in and get consistent efficiently @ 75%.

I recently did a batch of my house Standard Bitter. Ive used this recipe to dial in my process and have made maybe 5 time. All the numbers were on target, including mash Ph. As i was firing up the boiler i got distracted and ended up adding the gal of top-up water twice. No problem, says I, just boil for 120 minutes.

The beer has a different character which I really like, except for a bit of astringency. Assuming that everything else is equal would an extended boil cause or enhance astringency? Any suggestions to correct for this? The extra gal of water in the pot and the extra hour to boil it off were the only deviation from normal process.

Steve

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Old 11-09-2012, 10:40 PM   #2
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If there were a decent amount of darker specialty grains in the mash that long, coupled with a higher Ph and sparging water above 170 then yes, this could be the cause of the astringency

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Old 11-09-2012, 11:55 PM   #3
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That's the thing.. I checked my Ph and it was right were it always is with this recipe, right at 5.3 and I do a BIAB one pot mash. The grain bill is Crisp MO and .75 pounds British L 60 Crystal.. The only process variable was the 2 hr boil.

I wouldn't worry and be careful not to add that extra gal of water which required the long boil, but I like most of the flavor I got from the long boil. I'm just wondering if I can do a long boil but not get the astringency.

Steve

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Old 11-10-2012, 02:08 AM   #4
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Quote:
Originally Posted by scook13339
That's the thing.. I checked my Ph and it was right were it always is with this recipe, right at 5.3 and I do a BIAB one pot mash. The grain bill is Crisp MO and .75 pounds British L 60 Crystal.. The only process variable was the 2 hr boil.

I wouldn't worry and be careful not to add that extra gal of water which required the long boil, but I like most of the flavor I got from the long boil. I'm just wondering if I can do a long boil but not get the astringency.

Steve
Not sure what caused it, maybe someone else can chime in, sorry.
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Old 11-10-2012, 02:06 PM   #5
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How did you do your hop additions?

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Old 11-10-2012, 09:20 PM   #6
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East Kent Goldings pellets

1oz -25 ibu at 60 minutes
.5 oz - - 5 ibu 30 min
.5 oz - 0 mins


Thanks

Steve

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Old 11-11-2012, 09:16 PM   #7
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There is no reason boiling longer should cause astringency. It never has for me and I've done boils as long as 4 1/2 hours.

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Old 11-12-2012, 05:32 AM   #8
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I think extended boils can increase Maillard reactions to a degree whic MIGHT effect the flavor profile but wouldn't cause astringency.

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Old 11-12-2012, 09:44 PM   #9
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do you know if it was scorching at all towards the burners?

Also do you whirlpool or otherwise separate the trub after the boil? boiling longer can get a few more of those proteins and tannins to coagulate and fall out, maybe you just had more than you're used to.

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Old 11-12-2012, 10:55 PM   #10
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That is possible and perhaps the simplest answer. But I've never had a scorching issue before.


Another factor might be a higher than normal mineral level in the finished beer. The extra gal of water would have left a bit more ions behind . I adjust my water to the sulfate Sid for this brew so it might have gone too far.

As I said in the op, the beer is plenty drinkable, just a little off. Maybe I'll tri a long boil again, watch closely for scourging and adjust my water a bit.

Thanks...

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Primary -
Raspberry Chocolate Porter
Semisweet Mead

Conditioning - Tripel

Tap 1 - Apple Pie Cyser
Tap 2 - Mosiac Pale Malt SMaSH
Tap 3 - Munich Helles
Tap 4 - Long Winters Nap Barley Wine - 2014
Bottles - Jolly Pumpkin Bam Biere clone, Long Winters Nap Barley Wine - 2012 & 2013, Flanders Red, & some odds and ends

In the bullpen:
House Pale Ale
Imperial English Porter
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