Ok, so I decided to switch to AG to save money as well as to improve my beer. I do not, however, have the setup to boil all the wort at once, so I'm going to split it into two separate boils. Most places I've read recommend doing 2 one hour long boils and splitting the hops up among the two boils. However, from what I understand the only reason you need to boil the wort, besides allowing the hops to bitter the brew, is to sanitize the wort and coagulate proteins and create hot break. How long does the wort have to boil to achieve hot break, sanitize it, and coagulate the proteins? What I'm wanting to do is one large boil of wort, with the hops, for an hour, and then a much smaller boil of the remaining wort without hops for less time, just until it achieves the above mentioned requirements. Then I would mix the two in the fermenter and cool them to pitching temperature.
Thanks
Thanks