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Old 12-01-2012, 03:17 PM   #1
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Default 2.5gl Batch Boil Times?

I brew 2.5gl batches and have been boiling 60 minutes, any harm in cutting that in half to 30 minutes? I realize I will have to up my hops to get the same IBU's but is it really nessasary to boil extract 60 minutes?

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Old 12-01-2012, 03:27 PM   #2
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Edit: sorry, didn't see this was extract. My bad.

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Old 12-01-2012, 03:35 PM   #3
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No, it's not neccessary to boil extract for 60 minutes, in fact I don't think you have to boil extract at all. like you said it's about the hops and utilization. 60 minutes is just the happy medium where you've extracted the majority of hop bitterness. You could also boil only part of your DME keeping a lower SG wort which gives you higher hop utilization, then toss in the rest of the DME at the end.

http://www.homebrewtalk.com/f37/mini...rewing-192440/

There's one thread among a few that discuss this idea.

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Old 12-01-2012, 05:47 PM   #4
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Thanks for the info. I think I'll try a 30 minute boil next. Brewing 2.5 gl batches won't cause too much loss in IBU utilization at 30 minutes according to Promash, just have to use a little more. I also think it will lighten up the beer some, they seem to be a little on the dark side.

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Old 12-01-2012, 05:52 PM   #5
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Quote:
Originally Posted by wobdee View Post
Thanks for the info. I think I'll try a 30 minute boil next. Brewing 2.5 gl batches won't cause too much loss in IBU utilization at 30 minutes according to Promash, just have to use a little more. I also think it will lighten up the beer some, they seem to be a little on the dark side.
A good way to keep the color light and the flavor from tasting like "cooked extract", is by adding the majority of the extract at flame out.

There are several advantages to this- one is reducing maillard reactions (similar to caramelization flavors). Another is that you have more room in your pot for a bigger volume boil if you don't have 6 pounds of extract in there! That's important for people brewing on a stove top with a partial boil. it also keeps the color light.

As far as the boil time, that's strictly for hops utilization and has nothing to do with the extract. The thing is, a 30 minute boil of hops will taste a bit different than a 60 minute boil will. It will change the bittering character a bit, as well as require more hops. But you may find that you prefer it, so it is worth a try!
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Old 12-01-2012, 06:33 PM   #6
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So could just just boil straight water for 60 minutes and add your hops at different times to get your bitterness and flavors, then just add the extract at flame out?

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Old 12-01-2012, 06:59 PM   #7
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Quote:
Originally Posted by wobdee
So could just just boil straight water for 60 minutes and add your hops at different times to get your bitterness and flavors, then just add the extract at flame out?
From what I have found in the researching of this subject, boiling water alone and adding hops results in poor hop utilization. You need some sugars in the mix to get your expected hop character from the boil.
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Old 12-01-2012, 07:16 PM   #8
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You don't need sugars to extract hops oils- but it's commonly done. (To see, boil 1/2 cup of water with a couple of hop pellets- it'll get bitter!)

Normally, a good recommendation is one pound of extract per gallon of water being boiled. That seems to work well for everybody, and I have no reason to doubt that amount.

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Old 12-04-2012, 05:56 PM   #9
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I've moved to 2.5 gallon batches with 30 minute boil for several reasons and it seems to be working out well so far. With my 5+ gallon batches I would do 50/50 early/late extract additions, but have just been adding all of it at the beginning of the 30 minute boil. Mostly just because the 30 minutes goes by so quick that I don't want to bother with adding more extract, and I figure the carmelization won't be so bad in only 30 minutes.

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Old 12-04-2012, 06:00 PM   #10
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DMS.

Quote:
The half-life for DMS is 40 minutes, so half of the DMS will be boiled off in a 40 minute vigorous boil. So if we do the math, a 60 minute boil gets rid of 64.7% of the DMS and a 90 minute boil rids us of 79% of the DMS. That is why most experienced brewers recommend a 90 minute or longer vigorous boil.
http://beersmith.com/blog/2012/04/10...e-brewed-beer/
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