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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Why boil the wort and hops?
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Old 01-27-2012, 10:14 AM   #1
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Default Why boil the wort and hops?

Is it really necessary to boil the wort and hops? Bitterness extraction at 100 deg C is not likely to be more efficient than 95 deg C and the venting steam certainly carries away some of the bitterness. I tend to think that the flavour and aroma hop additions would be more effective at 95 deg C. An odd vigorous stir with a paddle should be enough. Has anyone done any experiments in this area, please?

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Old 01-27-2012, 10:40 AM   #2
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I believe that the boil drives off compounds like dimethylsulfide and other things that lead to off flavors, not to mention the evaporation and reduction of wort volume. Hop utilization would be low without a boil as well , the agitation extracts the essential oils ,IMHO anyway...

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Old 01-27-2012, 10:40 AM   #3
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I would think it has more to do with the unseen action that takes place when boiling the wort, and the benefits there of, then just the extraction temp of the hops
could always do a hop "tea" type experiment?

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Old 01-27-2012, 10:54 AM   #4
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Also boiling sterilizes the wort so you don't get any nasty surprises during your fermentation.

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Old 01-27-2012, 05:18 PM   #5
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Thanks folks, next brew I will add bittering hops and boil for 30 minutes, then reduce temp to 95 deg c and add flavour hops for another 30 mins, putting in the aroma hops for the last 10 minutes.

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Old 01-27-2012, 05:23 PM   #6
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Quote:
Originally Posted by BOBTHEukBREWER View Post
Bitterness extraction at 100 deg C is not likely to be more efficient than 95 deg C
You'd be surprised. It makes a difference, especially over 60 minutes. At my elevation water boils at 206*F... I have to compensate for my hop additions.


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and the venting steam certainly carries away some of the bitterness.
Nope. Bitter is one of the things we actually taste and is not composed of a collaboration of smells that we perceive as "taste." Boiling just isomerizes more alpha-acids, thus increasing the bitter taste (real taste, not smell taste.)

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I tend to think that the flavour and aroma hop additions would be more effective at 95 deg C.
Or you just do a full boil, not have to worry about constantly keeping it at 95 since you'll never go over 100, and add flavor/aroma hops at flameout.
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Old 01-27-2012, 05:35 PM   #7
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Also boiling sterilizes the wort so you don't get any nasty surprises during your fermentation.
at 165°F bacteria cease to survive
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Old 01-27-2012, 05:40 PM   #8
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Since when does bitterness get driven off in the boil from the steam. Aroma and Flavor compounds...but the alpha acids are dissolved into the wort...and I really doubt they can be boiled off.

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Old 01-28-2012, 12:35 AM   #9
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at 165°F bacteria cease to survive
I know but I feel better when I see it boil.
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Old 01-28-2012, 12:42 AM   #10
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Some people have the equipment and ability to hold the wort at 95 C. for an hour but almost everyone can tell when they have a boil. No special equipment needed and you can't get the temperature too high.

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